MOCK WILD by Genomic Gastronomy prototypes a dual-circulation food system that connects two complementary (but differently optimised) farming typologies. Genomic Gastronomy explores if and how digital tools and AI can aid in the creation of viable and desirable recipes that are nutritionally complete and ecologically-minded.

In this artistic research project the artists use artificial intelligence, test kitchen labs and public tastings to connect high-tech, highly-efficient alternative protein ingredients with agro-ecological, biodiverse, and hyper-resilient food forest ingredients.

In the spring of 2024, Genomic Gastronomy will create recipes generated by the digital tools and serve via a pop-up food cart . They will work in the Orangerie greenhouse for a month and engage with visitors and passers-by in various workshops and events.