Event 1: Invisible Ingredients
I attended the “Invisible Ingredients: Unveiling the Science of Processed Foods” exhibition at the ARTSCI Gallery at CNSI. This project was curated by UCLA’s Hot Cling and Shear Magic Research Group led by Professor Hannah Landecker. Attending this exhibition was a very interesting experience where I saw a tangible example of the intersection between art, science, and technology. As soon as I stepped inside the gallery, I was immediately drawn to the idea of the ‘third culture’ our class had learned about; specifically seeing how scientists had used art and design principles to impact their work (Vesna, 123). This exhibition provided insights into the evolution and impact of food processing technologies through advertisements from industrial trade magazines spanning 1955 to around 1995. In the aftermath of World War II and the rise of the Green Revolution, food and agricultural chemists developed ultra processed foods using synthetic inputs and inexpensive substitutes (Wild...