ATLAS Arts presents CLIMAVORE: On Tidal Zones
CLIMAVORE: ON TIDAL ZONES, COOKING SECTIONS
Dates: 14 – 24 September 2017
Venue: Portree, Isle of Skye
ATLAS ARTS is an itinerant arts organisation based in the Isle of Skye that celebrates and explores the specificity of place within a local, national and international context. It is working with Cooking Sections (Daniel Fernández Pascual & Alon Schwabe) on a long-term project to look at forms of eating that address environmental regeneration by promoting ingredients that proactively respond to the new ecological challenges of Scottish waters.
The aim of the project is to explore how to diversify into ecological aquaculture practices, like seaweed or bivalve farming; promote the consumption of seaweeds and bivalves amongst local residents, restaurants and tourists, as animals and plants that purify the water by breathing; and monitor the improvement of water quality along the coast of the island.
‘Climavore: On Tidal Zone’, looks at how our diets and the aquaculture industries that support them could be changed to respond to the changes effected by human activity on Scottish waters.
For the next ten days, Cooking Sections will present a series of conversations and shared meals with the aim of promoting the consumption of ingredients such as seaweed and bivalves (natural water purifiers) as well asking whether there are economically and enviromental sustainable models of aquaculture that could offer viable alternatives to salmon farming that currently contributes half a billion pounds annually to the Scottish economy.
These meals take place every day at low tide at a dining table that, when submerged, doubles as an oyster table for the cultivation of common oysters.
The installation reacts to the tides on the changing coast of Portree at Bayfield. Every day at low tide, from 14 – 24 September, the installation will be accessible to the public and will function as a dining table, with free tastings of recipes featuring seaweeds, oysters, clams and mussels. The installation will be activated by Cooking Sections in collaboration with local chefs, researchers, anthropologists, and residents of the island.