Planetary Sculpture Supper Club

Amuse BoucheINVASIVORISM

Crayfish with pickled seaweed & spicy aioli

COLONY

COLLAPSE

COCKTAIL

Welcome Drink

STARTHERE

1 2

3

6

DESSERT

presents

The Center for Genomic Gastronomy

Ribs or

Mushrooms

Cobalt 60 Sauce Version 1: BBQ

4

5

Rice Paper Wrap with Quinoa salad and Asparagus

2013 is the UN International Year of Quinoa.

As a non-meat complete protein, this superfood recently hit the

international stage.

Quinoa

Some scientists are advocating bringing back extinct species using a variety of lab techniques. What is the role of de-extinction and what are the unintended consequences? Will de-extinct species have a habitat? And will they have a place on deli shelves?

Watermelon + Kiwi Canteloupe + Green Melon

SoupVegetarian BouillabaisseWith artisan bread & lemon aioli

C O B A L T60 S A U C E

AboutThe Planetary Sculpture Supper Club is a collection of foods, recipes and stories that typify some of the

ways humans unconsciously sculpt the planet’s biosphere through eating habits, flavour preferences

and food technologies. We hope this semi-regular Supper Club is an opportunity to explore the

co-evolution of gastronomy and larger ecological, technological and political systems.SMOG TASTING

BEES, PLANTS AND BACTERIA:EATING BIOLOGICAL PROCESSES

science gallery,dublin

-November 8, 2013

Yesterday’s Meat TomorrowSquab with Freekeh Salad

A tomato contains a gene from an arctic flounder to improve frost tollerence. Where do failed GMOs go to die? The hunt for the illusive fish tomato continues. Permit number: 91-079-01r

Meringue representing the air quality data of 3 cities.

HoneyCheese

Seed Bread

“Thanks to Eggs we are able to harvest the air…at the ‘stiff peak’ stage…[egg] foam is approaching 90% air.”

- On Food and Cooking