New arts showcase presented by ATLAS Arts this Autumn
(TRAVPR.COM) UNITED KINGDOM - August 7th, 2017
Running from 14 – 24 September 2017, Bayfield, Portree, Isle of Skye
ATLAS Arts, based on the island of Skye in the Hebrides, is bringing a new and highly innovative food arts showcase to Portree, titled CLIMAVORE: On Tidal Zones - working in partnership with Cooking Sections internationally acclaimed artists Daniel Fernández Pascual & Alon Schwabe this autumn.
Based on the coast at Bayfield, Portree, the first phase of the work of CLIMAVORE: On Tidal Zones willexplore the environmental effects of aquaculture and will consist of an interactive installation that will react with the tides on the changing coastline of Portree.
The long-term aim of the Cooking Sections project is to look at forms of eating, that address environmental regeneration by promoting ingredients that proactively respond to the new ecological challenges of Scottish waters. Climavore: On Tidal Zones promotes the consumption of seaweeds* and bivalves*among local residents, restaurants, and tourists. These animals and plants purify the water by breathing, and can also help monitor the improvement of water quality along the coast of the island.
Climavore: On Tidal Zones
Each day at low tide, the installation will reappear above the water line and will function as a dining table, with free tastings of recipes featuring seaweeds, oysters, clams and mussels. Over the opening weekend, the installation will be activated by Cooking Sections in collaboration with local chefs, researchers, anthropologists, and residents of the island to share their experience with their audience.
Emma Nicolson, ATLAS Arts Director, said: “We are delighted to be working with Daniel and Alon of Cooking Sections on this very creative and engaging endeavour and as they have developed the project, they have met with a wide variety of people around the island, including chefs, fishermen and local interest groups, to gain a better understanding of the different perspectives on the sustainability of the aquaculture industry around Skye.
“We are also thrilled to be working with nine local restaurants who will be including some of the produce in their daily menus, taking the essence of Climavore to the diners across the island.”
Emma added: “We will also be launching two complementary art works running alongside Climavore:On Tidal Zones in the coming weeks to add to our programme of talks, foraging walks and tours, making it a very full arts experience around the coastline of the island.”
Commenting on their project and approach, Cooking Sections added: “Using food and geopolitics to investigate forms of social environmental transformation, we were struck by the extent of Skye’s coast spanning over 400 miles long and the changing historical connections the inhabitants of the island had to the waters surrounding them.”
“Skye with its rich history of food production and consumption, and the well-established culture of tourism is going through an accelerated environmental transformation where efficiency and cost-benefit paradigms are predicting the future landscape. CLIMAVORE seeks to establish a conversation with fishermen, bivalve farmers and seaweed growers to think of other informed ways of eating in light of climate change, ocean acidification and pollution.”
The project will launch with a preview event on the 14th September 2017 and will run until the 24th September. Over the opening weekend 15th to 17th September, the installation will form the central element between Cooking Sections and local chefs, researchers, anthropologists, and residents of the island.
There will also be a full public programme including a series of free talks, film screenings, foraging walks, collaborations with other local venues and tours along the coastline of Skye.
This project has been commissioned by ATLAS Arts and supported by The Pebble Trust, Outset Scotland, Creative Scotland and Highlands and Islands Enterprise. ATLAS Arts would also like to thank Calum Matheson for the use of his land.
For more information please visit: www.atlasarts.org
For press information please contact: Fiona Stewart, Interwoven PR, fiona@interwovenpr.com
M: 07940560453
Ends
Notes to Editors
Participating restaurants, that will feature a Climavore dish on their menu include: Ardvaser Hotel, The Ferry Inn, Hotel Eilean Iarmain, Isle of Skye Baking Company, Loch Bay, Raasay House, Rosedale Hotel, Scorrybreac Restaurant and Skye Pie Café.
Visitors should register their interest in attending the weekend via Eventbrite so the team has an idea of numbers and can contact attendees with more information nearer the time.
Skye is a popular destination; therefore it is advisable to book travel and accommodation well in advance. Here are details of how to travel to the Isle of Skye and of accommodation options in Portree to suit a range of budgets.
ATLAS Arts is a pioneering producer and commissioner of contemporary art that creates connections between artists and audiences, and responds to the unique qualities of this region, its landscapes, its culture and its people. ATLAS opens up the potential for artists to make extraordinary ideas happen in unusual and unexpected places, inspiring audiences and participants to explore new horizons.
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 rethinks the construction of space and infrastructure by focussing on how climate alterations offer a new set of clues to adapt our diet to them. For instance, how to shift the food landscape to drought resistant crops in a period of water scarcity or how to promote the planting of dune stabilising vegetables in times of coastal flash floods. For more information about the project, please visit atlasarts.org.uk/www.climavore.org
*Common Scottish edible seaweeds include: dulse, kelp, carragheen, laver
*Scottish bivalves include shellfish such as mussels, oysters, clams and cockles.
COOKING SECTIONS Artists Daniel Fernández Pascual & Alon Schwabe are a duo of spatial practitioners based out of London. Their collaboration was born to explore the systems that organise the WORLD through FOOD.
Using installation, performance, mapping and video, their research-based practice explores the overlapping boundaries between the visual arts, architecture and geopolitics. Cooking Sections was part of the exhibition at the US Pavilion, 2014 Venice Architecture Biennale. Their work has also been exhibited at the Neue Nationalgalerie Berlin; Storefront for Art & Architecture, New York; dOCUMENTA (13); Peggy Guggenheim Collection; CA2M, Madrid; The New Institute, Rotterdam; University of Technology, Sydney; ETSAM; TEDx Talks Madrid; Fiorucci Art Trust, London; ACC Weimar; SOS 4.8; Haus der Kulturen der Welt, Berlin; Akademie der Künste, Berlin: the 2014 Biennale INTERIEUR Kortrijk; the 2016 Oslo Architecture Triennale; and Brussels ParckDesign.
They have been residents in The Politics of Food at Delfina Foundation, London. In 2013 they initiated The Empire Remains project, which eventually led to the opening of The Empire Remains shop in August 2016. They are also Visiting Lecturers at the Royal College of Art, London.
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