CLIMAVORE: On Tidal Zones 

Food security issues and our patterns of food consumption in the face of climate change, are front and center in Cooking Section’s long-term project CLIMAVORE: On Tidal Zones. Located in an intertidal zone on the Isle of Skye, Scotland, Cooking Sections responds to current practices of aquaculture with their installation that serves as a dining table at low tide and a structure that holds oysters, seaweeds, mussels, and clams at high tide. Cooking Sections hosts what they call “performative meals” during the low tide where they offer a taste of the intertidal ingredients found at the site and demonstrate the environmental challenges of the area. The team has even partnered with nearby restaurants to include “climavore” ingredients such as those found at the installation instead of farmed salmon.

The project offers a stronger connection between people and what we consume, to understand the environmental impacts of what we choose to eat every day. The symbolism of the project goes beyond the small footprint of the table itself in its impact to the community and also in raising awareness about the salmon farming industry, and other food industries like it, globally. As Anna Tsing has stated, “Cooking Sections offers the promise of new relations between eaters and eaten.”

 
2015 - ongoing
~450 feet squared
0 feet above sea level