Meet our new Food, Design & Innovation correspondent Alexandra Genis

“Food is always Science Fiction for our bodies”

Alexandra Genis is a Berlin-based Critical Food Designer and the principal designer at TAS2R, a studio propagating gastro-intestinal science-fiction by bridging life sciences and gastronomy. Her work has been exhibited in international venues and she has spoken at conferences around Europe. Alexandra is a finalist of the BAD Award 2019 and Future Food Design Award 2018. In her kitchen-lab she is busy with project such as the translation of desire from fruit to fungi, plate biodiversity, and post-agricultural food production systems. She is also hosting events and workshops about the future of food.

How would you describe the field of food and design? 

In need of innovation. Could be more dynamic, more relevant. I want to make the potential of food design to change society for the better visible.    

Why does food and design interest you and do you have specific examples? 

I am a critical food designer myself and I see immense potential in this field. Humans rely so heavily on food, it makes them cause climate change, pollution etc. Food designers can help change this because they are able to design the way consumers perceive food. 

What position in the food and design field do you think is underexposed? 

Pharmacology. Biology. Chemistry.

Atoma Project

"food is political and social in its substance"

Do you think designers working with food need to address politics and social issues and why? 

Yes. Because food is political and social in its substance. 

How do you see the future of food and design? 

Bright – neon maybe – a merge of biology and high-tech.

What misconceptions about food and design would you like to oppose? 

1) food design is about making food more attractive
2) food design is food photography
3) food design is only visual
4) food design is not necessary because we have chefs

What is the best food and design example and why?

NonHumanNonSense – Pink Chicken Project. It’s a very nice overlap of genetic modification technology, food production and environmental impact. 

Can you tell us about the developments in food and design in your corresponding area? 

I see my ‘corresponding area’ not as location but rather as social/professional group. There is not enough food design in the food and biotech area, which I want to change by exposing innovation (and by making it perceivable) to the eyes of future food creatives. I want us humans to see how food can tell new stories from science and technology. After all, food is always Science Fiction for our bodies

Read more about Alexandra on her website or follow her on Instagram.