Calorie, Science Gallery Questioning a year -long exhibition in Bengaluru, questions our relationship with food

In the 1820s, French scientist Nicholas Clement introduced the term calorie. Since two centuries, there has been a lot of change in relation to society with humans and food. Today food studies are a complex subject which includes not only nutrition and agriculture, but also has geopolitics, technology, climate change, caste and gender below its umbrella.

Science Gallery Bengaluru revealed a long exhibition of Calori, which uses art lenses to engage and reflect on these subjects. Who enhances your food? Who gets it to eat? What does it do for your body? And, how much waste does it produce? All these dialogues and more are being discussed by this exhibition, supported by Gates Foundation, British Council and McDermid Alpha Electronics Solutions.

The founding director of Science Gallery Bangalore, Dr. Jahnavi Falky says, “We have a strong cultural relationship for food, and food is also an objective of scientific research.” “Discussion about food has attained more currency in every domain of our life nowadays. Cooking, nutrition, science like science behind Indian diet, and similar subjects. As an informed citizen, whom do I take seriously?” The exhibition is what is on our plate and an invitation to inquire with systems, values ​​and options that feed us.

A multisenestation inflatable installation about the stomach by stuff change, Denisa Pabalova and Li Luka Sikau | Photo Credit: Special Arrangement

Some highlights from the exhibition

Spread over two floors of the gallery, calories work by both international and Indian artists. Parag Kashinath Tandel’s sensory installation, food as an archaeological site: how to cook Bombay Duck fish, and Mumbai’s Koli fishing community, its migration pattern and pollution. Bombay Duck or Bombil Fish is relevant for the history of the region. The artist uses materials such as fishing gear, silicone rubber and dental plaster to make work.

Rajyashree Gudi did not do all this, it all sees the relationship between food and caste. Using ceramic, the artist rebuilds food, such as rice, meat, and even Earth as food, which skewed or begging. This is with the book of Omprakash Valmiki JothanAnd the cuisine was extracted from Dalit memoirs.

Food as an archaeological site: How to cook Bombay Duck, Parag Kashinath Tandel. Photo Credit: Special Arrangement

The Maping of the Orijit Sen is an interactive installation about the historical Maapusa Market of Goa, Goa. The Goa-based artist shows a lively market through mixed media work. Visitors can raise questions and puzzles, whose answers are in installation. The Museum of Edible Earth is a project titled Masharu. It sees communities around the world that eat soil or soil. The exhibition has bottles of different soil varieties that people eat. Ragi.net artist Surekha told how the rag-growing land of Bengaluru has now been converted into a technical capital. He leaves the keyboard and installs ragi plants in them.

Dr. Kiran Majumdar-Shaw, who is a board member of the gallery, says, “Calorie urged us to reconsider how we use resources, grow crops, and suited to climate change. Like our past work on carbon, it is a place for young minds and experts, which is to affect food lab.

In the coming year, Calorie will also see Food Festival, Films Screening, Workshop and Lecture.

The calorie exhibition will run from August 2025 to July 2026. Admission free, Wednesday to Sunday, from 10 am to 6 pm. In Belly Road, Ganganagar. For more information, go to bengaluru.sciencegallery.com