Special Topics in Design | Media Arts: Biotechnology and Design
Bio-designers use cells, DNA molecules, proteins, and living tissues to highlight ethical, social, and aesthetic issues that influence contemporary life. Introduction to how bio-design blurs distinctions between science and design through combination of design and scientific processes, creating wide public debate. Introduction to new sciences that influence food we eat, clothes we wear, and environment in which we reside. Students challenged to think outside the box, explore divergent and convergent thinking, and seek out knowledge and inspiration from ideas that drive nano- and bio-technology. Peer collaboration encouraged to develop speculative design projects that address issues covered.
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Please contact Prof. Victoria Vesna if you are interested in joining this class.
In South Korea, rice production is important for the food supply in the country, as rice being a common part of the Korean diet. As rice takes over 90 percent of the grain production in Korea, most traditional korean food involves rice in many different forms. You can make rice into powder, bake it, ferment it, steam it and most korean foods work as a complimentary to be consumed together with rice.
I was immediately intrigued by the idea of making your own yeast with just flour, water, and some daily nurturing. Given the current state of everybody being stuck at home, and how difficult it is to find dry active yeast at the grocery store, I thought this was the perfect opportunity to make bread the old fashioned way. I looked into different methods and techniques and decided to follow Joshua Weissman's video on Youtube.
Starting the first week of our jaunt through the poles of ‘ArtSci’, I didn't expect bread to take the forefront, as this emblem of biotechnic environmental manipulation; I am somewhat glad it did, however. The sum of its four part constituency: flour, water, yeast, and salt has been canonized in the Western European world as the token of human sustenance – physical and spiritual.
Recently I read an article titled In the Wake of Fire: A conversation with Anna Myer.
During this current coronavirus pandemic, my family and I are growing increasingly aware of everywhere we go and everything we come in contact with. As a result, we developed a habit of using alcohol sprays and wipes to wipe down everything we bring back from the supermarket. While snacks and wrapped goods are easy to clean, there are things like vegetables and fruits that make it difficult to tell if washing with water alone will actually make it completely clean.
I made a shuffle pancake with wheat flour, eggs, salt, and sugar. I first separated egg whites and yolks into two different bowls. I added salt and sugar after I mixed wheat flour and egg yolks together. I made meringue with egg whites by whisking. When the meringue was almost finished, I carefully added sugar and mixed them together. Lastly, I added the meringue into the bowl of egg yolks, which mixed with wheat flour, salt, and sugar, to make a dough of a shuffle pancake and be ready to put on a frying pan.
Here are some of the links mentioned from the Pat Badani Interview:
I found it interesting about the project of maps made out of Fungi by the Turkish bio artist. The behaviors of Fungi are compared to the complexity of the world. The shapes and sizes of the colony alter based on the growth and spread of Fungi and also their interactions. The comparison that she made with Fungi with human interactions generates as a beautiful art piece as well as conveys a meaning behind.
- interesting social aspect to passing yeast along to family members/friends.
Here are some of the references I made for my Maize presentation (recorded):
HISTORY AND BIOLOGY
Ken and Julia Yonetani, The Last Supper, 2014, Murray River Salt, 9 x .72 x 1.22 meters
"From the artists: