Future Food House curated by Marije Vogelzang
19th September – 27th October 2013
An interactive installation where visitors start from the very beginning of the process, by kneading and making the flour with their own hands from seeds and plants like cattail marsh, the use of which dates back to the Paleolithic civilization. An “archeological harvesting” for a sort of primordial baking where pure and preserved ingredients of the past are seen as protagonists of the future for their
properties, their endurance and their spontaneous availability.