This practice-based PhD project takes sausage fork in hand to find out how the sensory practices of cooking and eating together, processing and transforming edible materials, might advance knowledge between disciplines about the nature of matter exchange between human and non-human bodies.

Food & Transformation: how are materials like us?
Food & Transformation: how are materials like us?


The Ouroboros Sausage is a comic emblem of the ridiculousness of our perceived status as alpha-matter. Its status as the eater and the eaten stands for an integration of matter - a liquidity of subject and object. The Great Chain of Being has been debunked; we too are stuff.

The human body is dynamically changing mixed-meat. We consist of the matter that surrounds us, we are composite animal, vegetable, mineral, and all the grey areas in between. We breathe, eat, absorb, mirror and become our surroundings, we are a fuzzy assemblage of living and non-living material made of complex chemicals, minerals and micro-organisms intra-acting, always dynamically changing in micro-structure according to what we touch and ingest, affecting our desires and actions.

This project is funded by a studentship with BEKO PLC research, to think through how the technology we use every day mediates our connection with edible materials, and how technology can help to address food waste and future health concerns. The PhD is supervised by Gary Woodley (Slade School of Fine Art, and Prof. Mark Miodownik (Institute of Making, UCL Engineering)