7 gen 2013

The Azolla Cooking and Cultivation Project

The Azolla Cooking and Cultivation Project has been realized by Erik Sjödin in collaboration with various cultural organizations, universities and people who have supported and helped him. Is it now available as free pdf, as paperback at AmazonUS / UK and as e-book at Kindle Store.

The Azolla Cooking and Cultivation Project (formerly Super Meal, 2010 - 2012) has been exhibited in several art spaces, at Färgfabrikensin Stockholm, at Kalmar konstmuseum, RIXC Gallery in Riga, at Kultivator in rural village Dyestad, at Salo Art Museum in Finland etc.. and of course on the artist own balcony!
In this work artists, researchers, farmers, gardeners, chefs and scientists experiment with cooking and cultivating the water fern Azolla. Azolla is cheap and easy to cultivate, is one of the world's fastest growing plants and a rich source of nutrients. Yet it is virtually unexplored as a foodstuff for human consumption.

The Azolla Cooking and Cultivation Project is important also to reflect on how our food is being produced today and how it can be produced in the future. As the artist say: "When I started to work with Super Meal I knew very little about agriculture. Now I know enough to be convinced that the industrial agriculture we have to day is a dead end".

Erik Sjödin is an artist and researcher based in Stockholm and Bergen. His work is primarily constituted of transdisciplinary research and interventions in the public realm. His projects are often of an exploratory nature and take shape over several years.

More information:

photo credits: Erik Sjodin
view more photos >>

0 commenti:

Posta un commento

Twitter Delicious Facebook Digg Stumbleupon Favorites More