“If you are looking for solutions to the great problems of mankind, you will probably not expect them to be found in a cookbook. But that is exactly what The Anthropocene Cookbook wants: to provide answers to the question of how humans can deal with impending catastrophes such as food shortages and the loss of species.”
Der Spiegel
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“By turns enlightening and profound, difficult and preposterous, Cerpina and Stenslie’s account is an impassioned call for ‘visionary thinking’ and dismantling food taboos. Climate-concerned cooks with an open mind will find much to chew on in this surprising culinary tour.”
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“Published by MIT Press, Cerpina and Stenslie’s anthology confronts the idea that the Anthropocene era — the time during which humans have had a substantial impact on the Earth’s environment — entails a radical reassessment of what we eat, and how.”
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“The book conjures art and unbridled creativity to play out radical scenarios that will inevitably challenge food taboos and question our cultural prejudices, little hypocrisies and vision of tomorrow’s life/survival on planet Earth.”
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“…the culinary world has followed art’s lead in the past, and could stand to be inspired by its creativity in the future. At least, that’s the contention of The Anthropocene Cookbook: Recipes and Opportunities for Future Catastrophes, a recently published book of photos and essays that features the Human Hyena and more than 60 other mind-bending ideas on how we as a species might feed ourselves as the temperature rises, forests burn, and water and arable land become increasingly scarce.”
Sam Lin-Sommer, Atlas Obscura
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“Through thought-provoking projects and commentary, Cerpina and Stenslie encourage us to think and reflect in order to spark our collective imagination. Together, they envision possibilities for our edible future and beyond!”
Stephanie Tharp, Professor, University of Michigan; coauthor of Discursive Design: Critical, Speculative, and Alternative Things
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“The Anthropocene Cookbook is not your typical recipe book. It is more important than that. It is a cookbook for the imagination, containing recipes that remind us how to imagine, speculate, dream — and see the world otherwise.”
Julian Bleecker, Founder, Near Future Laboratory; Chief Executive Officer, OMATA
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“Around the table is the right place to think about our future, and adapting to the Anthropocene requires the creativity of the kitchen. This recipe book is a must-have for people willing to experiment with radical ideas through cooking.”
Matteo Vignoli, Assistant Professor, University of Bologna; Founder, Future Food Institute
THE ANTHROPOCENE COOKBOOK 