Human Cheese.
That is, cheese made from the breast milk of human women.
Mirian Simun, a student of New York University's Interactive Telecommunications Program (ITP), began her human cheese project last October to explore issues of sustainability, health, ethics, food systems, and biotechnology. In her project statement she poses these questions on serving human cheese:
Currently, there are three flavors:
Sweet Airy Equity, which is mild and hard and made from a young mother of Chinese descent.
Wisconsin Bang, a deliciously creamy cheese made with the milk of a sweet lawyer's assistant who hails from Wisconsin.
And City Funk, a stinky cheese from a reserved lady from Manhattan.
Breast milk is for babies, once you clock enough time on this planet, you stop that stuff. You erase it from your memory and overwrite it with thoughts of new mammaries and fun times (once you've seen one nipple, you can't see enough of 'em). But you don't turn it into cheese. Sheesh.
That is, cheese made from the breast milk of human women.
Mirian Simun, a student of New York University's Interactive Telecommunications Program (ITP), began her human cheese project last October to explore issues of sustainability, health, ethics, food systems, and biotechnology. In her project statement she poses these questions on serving human cheese:
As we navigate the complex landscape of technologically modified food production, how do we understand what is natural, healthy, ethical? If we reject all technologically modified food in favor of what is 'natural,' how far back to do we go? If we are to welcome new technologies into our lives, how will we continue to redefine what is natural, normal and healthy? How will this change our relationship to each other, the natural world and ourselves? If we are determined to continue to enjoy our cheese, perhaps it is most natural, ethical and healthy to eat human cheese? And if not, what other biotechnological processes does this force us to reconsider?
At the Miriam Simun ITP Winter Show last December, Simun shared three kinds of cheeses made of human milk mixed with goat or cow's milk.
Simun says, "I am currently looking for more New York City based women that are interested in working with me."At the Miriam Simun ITP Winter Show last December, Simun shared three kinds of cheeses made of human milk mixed with goat or cow's milk.
Currently, there are three flavors:
Sweet Airy Equity, which is mild and hard and made from a young mother of Chinese descent.
Wisconsin Bang, a deliciously creamy cheese made with the milk of a sweet lawyer's assistant who hails from Wisconsin.
And City Funk, a stinky cheese from a reserved lady from Manhattan.
Breast milk is for babies, once you clock enough time on this planet, you stop that stuff. You erase it from your memory and overwrite it with thoughts of new mammaries and fun times (once you've seen one nipple, you can't see enough of 'em). But you don't turn it into cheese. Sheesh.
