“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.
