Sissel Tolaas was a speaker at the World Science Festival in New York in June, discussing her Synthetic Aesthetics collaboration with Christina Agapakis. Sissel says, "Smell is one of those senses where context can play a huge role. A fine cheese and a dirty foot share the same molecular smells, yet one is a delicacy and other is repulsive."
For their BO_BAD_CHE project, Christina and Sissel collected bacteria from people and used it to make 'human' cheese. "We decided to focus on cheese as a metaphor for the human organism", explains Sissel. These personalised dairy products challenge the old adage of "we are what we eat", and the boundary between what we make and who we are. Their collaboration continues: most recently, at the SB5.0 conference at Stanford in June they ran a live cheese-making session, building a library of cheeses made from bacterial cultures swabbed from the global synthetic biology community.