Norwegian artist Sissel Tolaas has been involved in projects that range from scientific, to commercial, artistic, to the historical. Her method is closely linked with the sense of smell.
Bacterially — an ongoing project by Tolaas and scent researcher, and Christina Agapakis, a postdoctoral research fellow in synthetic biology at UCLA — looks to understand the deeper connection between our bodies and our food.
The team produced cheeses by intentionally sampling regions of the bodies of 71 people and culturing their skin bacteria in milk…creating unique odors and cheese characteristics, making “designer cheeses”.
Delaney, Brigid. “Smell expert Sissel Tolaas breathes deep and then follows her nose in Melbourne“. The Guardian. March 2016.
Guerra, Carib. “Designer Cheese Made Using Bacteria From The Human Body.” PSFK. Sep 2012.