In the eighteenth-century a feast hosted by French scientist, Antoine Augustin Parmentier, helped transform public health by changing attitudes towards the potato, then believed to be unfit for human consumption. Following Parmentier’s example, the ingredients in this workshop will serve as prompts to guide the conversation on soil health and climate change.
This informal workshop is a hybrid thought experiment/cooking class/ potato feast. It is lead by Food Designer and Chef Clare Anne O'Keefe who has collaborated with Artist Deirdre O'Mahony on a feast for Sustainment Experiments, an exhibition and engagement project at the Butler Gallery with artist that responds to the urgent need for a multidisciplinary approach to food production, farming, and climate crisis.
Come along cook (or not!) listen, chat, taste and question food, land, art, landscape, nature, philosophy and ecology