12.08.2017, Cesis Livonian Castle Garden, Cesis, Latvia.
The Anthropocene Feast connected the past and the future into one imaginary food experiment – cooking the last dragon on the Earth. The event aimed at provoking the visitors to reflect on how has our kitchen has changed due to the Anthropocene and fantasize on the food futures.
“Food Utopias and Dystopias”
08.08.2017, @Rucka Artist Residency, Cesis
A lecture on “Food Utopias and Dystopias” including such topics as Fake Foodies, Future Junk Food, Future Super-foods, Invasivore Diet and Sexy Foods.
12.08.2017, Cesis Livonian Castle Garden, Cesis, Latvia.
The Anthropocene Feast connected the past and the future into one imaginary food experiment – cooking the last dragon on the Earth. The event aimed at provoking the visitors to reflect on how has our kitchen has changed due to the Anthropocene and fantasize on the food futures.
The Origin is the first set of The Spices of the Anthropocene. This edible intervention lets you have a taste of some million years of history. 0-taste rice crackers are served flavoured with three unique spices: CarbonLost (pulverized, petrified forest, 225 million years), RaptorDust (grounded, pulverized raptor tooth, 94-101 million years old), Xterra (powdered meteorite, 4+ billion years). The spices are prepared during the performance using custom-made tools to pulverize hard items.
The Meal-in-a-pill is a three course dinner consisting of three swallowable pills: the starter – energy pill (synthesized caffeine), the main dish – protein pill (insect infused powder) and desert – edible PLA microplastics coated with sweetened cellulose. The concept has taken inspiration from the classic staple of science fiction. The three course meal-in-a-pill was served during the visit to Vilnius Art Academy, Lithuania in 2017.
Ant(i)Pasti is a unique patė recipe created using the Baltic forest ants as the main ingredient. The recipe was developed in collaboration with a Latvian Chef Janis Sprogis and later served at a public tasting where fourty people tasted an insect for the first time. The Ant(i)Pasti has a distinct taste of lemon and lemon-grass, that is typical for european ants. Ants are diverse in taste, and depending on the chosen species different flavours such as popcorn, bacon can be achieved. The dish was developed as part of the Anthropocene Cookbook event series 2017.
“The Anthropocene Cookbook Opening Party”
14.07.2017, part of TAC event cycle 2017, @Rucka Artist Residency, Cesis, Latvia.
A presentation of the project and a experimental lecture on “Post-Catastrophe Dishes” including such topics as Anthropocene Specials, Post-Catastrophe dishes, Bug Buffet and Body as a Restaurant. During the talk audience could taste Ant(i) Pasti: ant pate made from forest ants, and prepared by the local chef Jānis Sproģis.
