The Center for Genomic Gastronomy's mission is threefold: "to map food controversies, prototype alternative culinary futures & imagine a more just, biodiverse & beautiful food system." Their research-based projects, which explore the intersection of food, culture, ecology, and technology are provocative, thoughtful, and always beautifully realized.
Of course, we had a particular attraction to their project Smog Tasting, which uses egg foams to harvest air pollution.
While we don't possess the Center's culinary expertise, nor its scientific rigor, we do have a colorful imagination. Here's a list of polluted provisions of our own.