Bioart Kitchen

Lindsay Kelley is a practicing artist and Associate Lecturer at the School of Art & Design, University of New South Wales, Australia.

• Introduction: What is Food?1. Subject P: Embodying Home EconomicsHome economics origins of public amateurisms now active in bioart engagements with food and eating2. Chicken Heart SoupEarly tissue culture work in laboratories and speculative fiction; the animal body in pieces3. Domestic ComputingKitchen as laboratory, recipe as data point, woman as computer4. Semiotics of the Kitchen: Feminist Food ArtLocating a performance politics of food and eating in feminist art of the 1970s5. DIY CokeIndustrial interventions, kits, and critical approaches to processed food6. Meat CultureIn vitro meat and the victimless utopias of the Tissue Culture & Art Project7. Public AmateurismCritical Art Ensemble’s Free Range Grain and the risks of learning in public 8. CookbookThe cookbook form as political critique 9. Carnal LightWith Eva Hayward. Eduardo Kac’s GFP Bunny, invisible jellyfish bodies, and somalumenal encounters10. Digesting WetlandsNatalie Jeremijenko’s Cross(x)Species Adventure Club, molecular gastronomy, and the human microbiome imaginary11. PlumpiñonRecipe for reciprocal capture among people, trees, and starvation foods12. DysphagiacEating without swallowing: feeding the tube

Bioart Kitchen plays with the industrial food system – taking familiar products off the shelf and making them strange. Chicken soup, Coke, peanut butter, canned food and corn syrup will never taste the same. Kelley’s collection of recipes brings feminist sensibilities to home economics – showing how the kitchen has long been a space of subversion, performance and innovation.