Simple BioArt

      

A premium crumpet enriched with butter. The presence of this fat selects for a mould that is very different to the basic and cheaper crumpet

A premium crumpet enriched with butter. The presence of this fat selects for a mould that is very different to the basic and cheaper crumpet

A cheap crumpet from a basics range. The crumpet is drier than bread and this lack of water limits the growth of the mould compared to bread

A cheap crumpet from a basics range. The crumpet is drier than bread and this lack of water limits the growth of the mould compared to bread

A white soft role. This is a relatively moist food product and the ready availability of water has allowed the mould to grow well.

A white soft role. This is a relatively moist food product and the ready availability of water has allowed the mould to grow well.

A white soft role. This is a relatively moist food product and the ready availability of water has allowed the mould to grow well. In this cross section, the mould has completely colonised the product.

A white soft role. This is a relatively moist food product and the ready availability of water has allowed the mould to grow well. In this cross section, the mould has completely colonised the product.

A cheap crumpet from a basics range. The crumpet is drier than bread and this lack of water limits the growth of the mould compared to bread. Here the invasion of the mould is only partial compared to the bread role because the limited amount of water.

A cheap crumpet from a basics range. The crumpet is drier than bread and this lack of water limits the growth of the mould compared to bread. Here the invasion of the mould is only partial compared to the bread role because the limited amount of water.

You do not need to possess expensive equipment to make BioArt. Here different types of bakery products were selected and simply left to decay. Each product possesses slightly different properties and these invisible subtleties ultimately select for the microbe that grows, and becomes responsible for the spoilage. In a sense,  the forms become a metaphor for the infection, and susceptibility to this, that we encounter in everyday life. Alternatively, you might see this as a simple experiment in food microbiology.

 

 

 

 

 

2 thoughts on “Simple BioArt

  1. Firstly, my reaction may be skewed by the fact I am eating my lunch (wholesome granary bread of course), as I write this, with crumbs everywhere, but what makes you think the dough mould is art? I see science not art, so I am intrigued.
    Also, I would have guessed that as a general rule cheaper products had more water in them, a cheap bulk-making ingredient, rather than less. Again, intrigued.

    • Thanks Jac. Agreed not my best work but I think I see it as a metaphor for different susceptibilities to information. Slightly different initial conditions result in dramatic changes later on.

      The level of water in a product tends to influence its susceptibility to spoilage. Generally, the more moist it is the more likely it is to spoil. Because of this water can only be used to bulk out certain products that rely on other means of preservation such as chiiling. Science lesson over!

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