The Anthropocene Spices : The Origin

What’s the taste of the Anthropocene?
Whatever the future will hold, let’s make it taste great.

Zane Cerpina and Stahl Stenslie presented their new edible intervention The Origin – the first set of The Anthropocene Spices. The Origin set lets you have a taste of some million years of history. 0-taste rice crackers will be served flavoured with three unique spices : RaptorDust (grounded, pulverized raptor tooth, 65 million years old), Xterra (powdered meteorite, 4+ billion years), CarbonLost (pulverized, carbonized forest, 100+ million years). The food performance is part of The Anthropocene Cookbook – Eating for Our Future Survival – an artistic research project investigating the future cuisine of humanity. To sustain the soon-to-be 9 billion global population -and many more- we cannot count on Mother Earth’s natural resources anymore. The project explores 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 and great tastes in times of dark-ecological catastrophes.

8th Inter-format Symposium on Rites and Terrabytes
Nida Art Colony, Nida, Lithuania
20-24th June, 2018

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EATING THE LAST DRAGON

THE ANTHROPOCENE FEAST: EATING THE LAST DRAGON

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 ANTHROPOCENE COOKBOOK OPENING PARTY

THE ANTHROPOCENE COOKBOOK OPENING PARTY

14.07.2017, part of TAC event cycle 2017, Rucka Artist Residency, Cesis, Latvia.
Project presentation and an 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.

Rucka Artist Residency, Cesis, Latvia
4th June, 2017