The A to Z Unit, an autonomous and evolving culinary research facility with a mission to map, investigate and interact with food systems and ecologies.

 

 

Currently the unit is probing habitats and systems for the largely overlooked 'natural & 'un-natural' organisms in our food chain- micro-organisms to catalogue, mine and utilise for a developing food library. On the cusp of an evolutionary shift and largely responsible for the flavour and nutritional properties of all brewed, fermented, preserved and live foods & beverages, these organisms are undergoing a radical transformation- genetically reconfigured and re-programmed to ferment taste, flavours, energy and re-inserted back into our food systems.

 

 

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A project by Sneha Solanki in collaboration with Alexia Mellor

>> unit at atozunit dot org