The finale of the FED UP season
On 16 March 2016 we held a special one-off performance by artist, musician and composer Matthew Herbert . Through a series of experiments, Herbert created audio recordings of ingredients widely-used in processed food, etching them, via laser-cutting technology, onto various consumable items. The outcome was an assortment of edible records that were played on the night.
In the final phase of FED UP, from January to March 2016, we explored issues around sustainability and food waste.
#DIYfood included practical social media tips, a YouTube series with Milo the Freegan, regular features with Reprezent Radio and culminated in an inspirational #FEDup dinner party.
During November and December 2015 there were events and activities to test your taste buds, enliven your senses as looked at challenging perception about food.
Elin de Jong and Annebel Huijboom presented a large scale public installation made from coffee beans and mushroom spores outside New Hunt’s House on the King’s College London campus at Guy’s. Edible pollution explored food sustainability and environmental pollution in our city.
Flavour SenseNation took the visitor on a journey through ‘sensory stations’ to explore the role our senses play in food choices, enjoyment and disgust at both. Flavour SenseNation visited both the Strand Campus and The Spit at Guy’s Campus.
What goes into the foods we eat, and why do we end up consuming the foods we do? As part of the FED UP season Alexandra Sexton held a one-day workshop to explore our perceptions of the foods we eat today, and discuss views on the cultural and political dynamics bound up in these products.
A collision of comedy and science with comedians Steve Cross, Helen Zaltzman and an array of academics and scientists inspired by the FED UP season was held in Henriette Raphael House, Guy’s Campus, King’s College London. On the night meal worm sausage rolls and other bug snacks were provided by the Bug Shack.
The FED UP season kicked off in July 2015 exploring fermented foods and our relationship with food.
The House of Ferment, an innovative arts project commissioned by Science Gallery London and created by Grizedale Arts, set up shop on 7 July in Borough Market to celebrate the launch of a season of activity looking at our relationship with food and the future of food production.