Haute Cuisine: Redefining playing with your food

By: Veronique Etienne

Although making a funny face with your food or the some intro credits may be fun, would you eat food that could actually interact with you?  Artists in haute cuisine are trying to make this happen by utilizing synthetic biology.  The principle is simple, by inserting genes, we can make food that is sensitive to touch, but does not process the pain of being eaten.  But is this maybe taking eating “raw” a little too far.  How can we guarantee that the organisms do not process the pain, plus will this further desensitize us from the gruesome reality that our mass produced food endure.  Or can we simply negate this as something that will only be served in specialty restaurants?

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