Selfmade: Making Cheese on the Microbial Superhighway
Cheese is a fascinating model for studying the intersection of human and microbial cultures. My project with Sissel Tolaas explores these connections through the process of making cheese using microbes sampled from the human body.
Cheese is a fascinating model for studying the intersection of human and microbial cultures. My project with Sissel Tolaas explores these connections through the process of making cheese using microbes sampled from the human body. Here is a short film for the project featuring interviews with microbiologist Benjamin Wolfe, cheesemaker Seana Doughty, anthropologist Heather Paxson, and writer Michael Pollan.
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ABOUT THE AUTHOR(S)
Christina Agapakis is a biologist, designer, and writer with an ecological and evolutionary approach to synthetic biology and biological engineering. Her PhD thesis projects at the Harvard Medical School include design of metabolic pathways in bacteria for hydrogen fuel production, personalized genetic engineering of plants, engineered photosynthetic endosymbiosis, and cheese smell-omics. With Oscillator and Icosahedron Labs she works towards envisioning the future of biological technologies and synthetic biology design. Follow Christina Agapakis on Twitter
