New exhibition questions where AI may take the future of food

Kaylah Joelle Baker

New public art exhibition, Gloop: Exploring Food Systems in 2049, has officially opened with a desire to present a thought-provoking glimpse into the future of food.

Showcasing at the The Gloop Factory exhibit space, next door to Hanover House, Gloop will be running on June 9 and June 10, from 12pm to 5pm.

Featuring as part of Melbourne Design Week, the exhibition is another brainchild of Futureology, a futurists arts collective, led by Melbourne interdisciplinary artists Ahmed (Ace) Salama and Anna (A. Ray) Reeves.

Of their vision, both artists said Futureology aims to foster dialogue and inspire creative solutions to global issues, while engaging artists, scientists, technologists and the public in meaningful discourse.

“I think we may be fast approaching a future of ‘extreme cuisine’ where food extinction may be very real, and we’ll be challenged with solutions to feed the world,” A. Ray said.

“In our latest exhibition, we’re exploring the intersection between AI, sustainability, and gastronomy. Is it possible to envision a future where AI enhances synthetic food, reducing climate impact, but seeks to augment our taste buds? Do we need to fight for a ‘real food revolution’ to preserve our human culinary connections?”

Gloop is a work that has been put together in collaboration with Swinburne University of Technology’s School of Design and Architecture, and supporting partner BETA by STH BNK, works from the Swinburne Architecture and Urban Design Masters students are also featured.

In talking on the works included within the exhibition, Ace added that a fascination with the concept of “mindfood” and the role AI will play in people’s consumption of what they see, hear, and eat has helped influence the topic.

“In this exhibition we’re exploring how AI powered ‘augmented taste’ offers a new dimension to the way we experience food, unlocking a world of sensory possibilities made possible by the machines that interface directly with our minds,” Ace said.

“We’re also interrogating the concept of ‘hyper-personalisation’ and inviting people to indulge in a multi-sensory journey that challenges our perception of flavour and texture, whilst also asking an important question: How will hyper-personalisation through AI impact our concept of common ground?”

Included in the running of the exhibition will be diverse installations, panel discussions and projects that visitors can participate in and experience.

Various discussion points will also be explored, including where AI might take us with gastronomy in the future, the circular food economy, culinary biodiversity, and real food revolution.

For more information, and to keep up-to-date with any extended exhibit opening dates, visit:

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