Bioart Kitchen

Lindsay Kelley is a practicing artist and Associate Lecturer at the College of the Fine Arts, University of New South Wales (Australia).

• Introduction What is Food?Chapter 1Subject P: Embodying Home EconomicsHome economics origins of public amateurisms now active in bioart engagements with food and eatingChapter 2Chicken Heart SoupEarly tissue culture work in laboratories and speculative fiction; the animal body in pieces Chapter 3Domestic ComputingKitchen as laboratory, recipe as data point, woman as computer Chapter 4Semiotics of the Kitchen: Feminist Food ArtLocating a performance politics of food and eating in feminist art of the 1970sChapter 5DIY CokeIndustrial interventions, kits, and critical approaches to processed foodChapter 6Meat CultureIn vitro meat and the victimless utopias of the Tissue Culture & Art ProjectChapter 7Public AmateurismCritical Art Ensemble's Free Range Grain and the risks of learning in public Chapter 8CookbookThe cookbook form as political critique Chapter 9Carnal LightWith Eva Hayward. Eduardo Kac's GFP Bunny, invisible jellyfish bodies, and somalumenal encountersChapter 10Digesting WetlandsNatalie Jeremijenko's Cross(x)Species Adventure Club, molecular gastronomy, and the human microbiome imaginaryChapter 11PlumpiñonRecipe for reciprocal capture among people, trees, and starvation foodsChapter 12DysphagiacEating without swallowing: feeding the tube