The Center for Genomic Gastronomy will oversee the activity, which will culminate with a “Honey Forensics Lab” workshop
Over the weekend of June 7th and 8th, the Museum of History of Barcelona (MUHBA) is hosting a series of activities addressing the topic of how to adapt to the disappearance of honey bee colonies.
A honey tasting creative workshop, the Honey Forensics Lab, is scheduled for Saturday with the collaboration of Pere Castells, from the University of Barcelona, Torribera Food Campus, and Bee-Honey, a social enterprise committed to improving the living conditions of deprived communities by means of fair trade in honey. Registration is required for participation in the workshop. Participants in the Honey Forensics Lab will learn how to taste and describe the properties of honey and will compare the most subjective descriptions offered with the product origin information indicated on packaging labels and the information they have acquired about pollen during the workshop.
On Sunday, attendees will be invited to take part in an event entitled “Colony Collapse Cuisine”, a performance that will be held in front of the museum in the Plaça del Rei and which will include the collaboration of Pere Castells and a number of chefs who will attempt to create a menu based solely on ingredients which are not dependent on the honey bee population.
All the weekend activities will be overseen by the Center for Genomic Gastronomy, the think-tank headed by artists Cat Kramer and Zach Denfeld. This project is an attempt to examine the biotechnologies and biodiversity associated with the food we consume as well as human food systems in general. Genomic gastronomy can be understood as the study of the organisms and environments that are manipulated by the world’s culinary cultures.
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