An interactive installation for the Future Food House, curated by Marie Vogelzang for the Rotterdam Food Festival, 2013.
For the Future Food House, Arabeschi di Latte created an interactive installation where participants travelled back thousands of years to use ancient grains. Visitors could grind various cereals, seeds and nuts to make their own flour from chestnut, amaranth, carob, quinoa, lupin and more, participating in ‘primordial baking’ to taste a piece of the past, and future. Working with these grains acted as a sort of archaeological harvesting, allowing participants to become closer to their food and its origins. These ingredients that have endured harvesting over thousands of years are seen as protagonists of the future, where smaller production and lesser known grains may one day overcome the proliferation of technology, gene selection, and dominant plant species.