“The Anthropocene Cookbook: Eating for Our Survival” is an artistic research project investigating the future cuisine of humanity. To sustain the soon-to-be 9 billion global population we cannot count on Mother Earth’s resources anymore. The project investigates the most innovative and speculative ideas about new foods within the field of arts, design, science & technology. The project rethinks our eating traditions, challenges food taboos and proposes new recipes for survival in times of dark-ecological catastrophes.
This takes form of public food experiments, lectures and discussion evenings. The culmination of the project is an Anthropocene Feast in the Cesis Livonian castle where the public will be invited to eat the last dragon on the earth.
Public event calendar
14.07.2017, 18:00-21:00, Rucka Artist Residency, Cesis
In the program: introduction to the artists and project, presentation “Post-Catastrophe Dishes” and food performance including Crisis Menu, Anthropocene Specials and Body as a Restaurant.
08.08.2017, 18:00-21:00, Rucka Artist Residency, Cesis
In the program: presentation “Food Utopias and Dystopias” and food performance including Fake Foodies, Future Junk Food, Tech Snacks and Space meals.
12.08.2017, 18:00-23:00, Cesis Livonian Castle Garden, Cesis
In the program: presentation “Fantastic Cuisine” and food performance “Cooking the Last Dragon”. This event will connect the past and the future into one imaginary food experiment – cooking the last dragon on the Earth. This will be realized through creating an edible vegetarian replica of a human size dragon, grilled on a live fire. The event aims at provoking the visitors to reflect on how has our kitchen has changed due to the Anthropocene and fantasize on the food futures.
17.08.2017, 18:00-21:00, Rucka Artist Residency, Cesis
In the program: presentation “Food diversity in Amazon Rain Forest”, video screening “A Story from Amazon” and food performance including bug buffet, future superfoods and invasivore diet.
Concept and events are a part of Riga-Gauja region, European Region of Gastronomy 2017, activities