Cooking for the End of the World

A talk and workshop with artist Adriana Gallo dealing with ends of worlds and collapses of all kinds. We will begin with a talk on cooking for the end of the world: exploring the gastronomic logics of doomsday preppers, excavating lost culinary worlds, and looking critically at preservation methods (traditional and otherwise).
Following the talk, inspired by doomsday prepper kits and MRE’s, we will design our own individual bouillon broths from a selection of dried and powdered ingredients. Accompanying the broths will be a meal of ferments, preserves, and bread. The workshop will examine how we collectively and individually negotiate The End and how we express that through material relations and production.
We will theorise methods to facilitate a dignified, lively, and productive end in an exponentially accelerating, enclosing, and accumulating epoch. Speculating how to die well and how to cook for the end of the world.
The workshop will have the option to be vegetarian, vegan, and gluten free but we cannot guarantee a meal free of cross contamination.

Adriana Gallo is an artist, theorist, and culinary practitioner based in New York. Her practice addresses ecologies of labor, metabolic sublimes, dialectics of conviviality, and speculative production through installation, sculpture, text, workshops, lectures, and meals. Blending her fine art background with writing and culinary practice, she works across art, culinary, and academic spheres. She has exhibited and cooked internationally, and writes and lectures on topics including food, labor, ecology, and their theoretical underpinnings. Gallo holds a BFA from the Rhode Island School of Design and an MA Art & Ecology from Goldsmiths, University of London.