Biotech+Art

Week 1: Pencils, Breathing and Microscopy 1/22/23

On Tuesday, the class learned about the complicated processes behind the production of a seemingly simple graphite pencil. From the mechanical engineering of the individual pencil parts to the molecules of the graphite, there is almost endless information one may research about the pencil. We also explored the importance and prevalence of hexagons in our ecosystems and the history behind it.

Week 2: Bread, Maize, and Nanotech 1/22/23

On Tuesday, we broke bread with each other. Everyone gathered around the table, excited to munch on some homemade bread baked with love and care. Whether it is feasting on focaccia bread that my friend brought to the Friendsgiving potluck or the quiet older coworker offering me her homemade tamales in the break room, sharing food feels like community to me.

Week #2 - Junie Kim

We began Tuesday’s class by sharing our pieces of bread and taking a more in-depth look at bread and wheat. Professor Vesna acknowledged a question that most of us were probably thinking, “what does bread have to do with art?” As she continued, we realized that the techniques of creating the bread, with sometimes as little as three ingredients (flour, yeast, water), were a complex and artistic process.

Week 2: Corn, Bread, Heartbeats, Microscopy, & Nanotechnology!

Week 2 was all about bread, wheat, rice, corn, nanomechanics, microscopy, and more visits to The California NanoSystems Institute at UCLA. We started the week by breaking bread in class together. I brought a small sourdough loaf from whole foods, but the table ranged from buttery croissants to pan au chocolate, french baguette, whole wheat, rye, and more sourdough.

WEEK 2 Bread, Maize, Nanotechnology

        As a former Biology major student, I have lost my connection to the life science realm for nearly two years. Nevertheless, taking the course this week awakened my memory and knowledge of biology once again. After immersing myself in the art and cultural world for about two years, I now comprehend biology from perspectives that are more philosophical and artistic.

Week 2: Sourdough, Huitlacoche, and the Chip War

This week, we were asked to bring bread to class, whether it be store-bought or baked from scratch. I brought a loaf of Trader Joe’s Cracked Wheat Sourdough Bread, a fan-favorite among my five roommates and I. While listening to Professor Vesna’s lecture on bread and its four main ingredients- flour, water, salt, and yeast- I grew curious about what exactly makes sourdough bread in particular taste the way it does.

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