French Riviera

Cooking Sections

Artists in Residence, 1 – 15 July 2017

CLIMAVORE is a long term project initiated by Cooking Sections in 2015. It sets out to envision seasons of food production and
consumption that react to climatic events. Different from the now obsolete cycle of spring, summer, autumn, and winter,
CLIMAVORE focuses on how climatic events offer a new set of clues to adapt our diet to the needs of globally financialised
landscapes. CLIMAVORE aims to develop a diet that functions as a piece of infrastructure. The diet does not just 'do no harm',
but uses edibles as a means of rehabilitating and re-imagining nature and agricultural production. During 2017 Cooking
Sections are focusing their work on the British tidal zone and the levels of pollution and acidification of the waters surrounding
the isles. Through an extensive research process and a series of events 'CLIMAVORE: The British Seafront' is working to
engage a large network of actors and stakeholders to re-envision our eating habits and rethink aquaculture practices in order to
purify the seas and rebuild the damaged biodiversity of the English waters. The project focuses on seaweeds, kelp and some
bivalve molluscs like mussels, oysters and clams, as crucial agents in the purification of seawater from pollutants and toxins.
Working at French Rivera, Cooking Sections are exploring the connections of Bethnal Green, and Tower Hamlets at large, to the
Thames and the ability of the river to support different forms of life and non-life.