Menu from the New Wild

DIPLOMA 2017 I UNIVERSITY OF APPLIED ARTS I STUDIO ANAB JAIN
FEATURED BY DESIGN INDABA

A CULINARY CONCEPT TO PROTECT OUR NATIVE BIODIVERSITY FROM INVASIVE SPECIES,
OR: WHAT DOES NATURAL MEAN IN THE AGE OF THE ANTHROPOCENE?

Food, Menu, Table ware, Sheet, Napkins,
Tools to process a turtle,
Short Documentary

Scientific Advisors and Experts:
Franz Essl (Umweltbundesamt)
Stefan Dullinger (Conservation Biology Uni Wien)
Gerald Oitzinger (Nationalpark Donauauen)
Klaus Hackländer (Wildwirtschaft Boku)
Rosemarie Parz-Gollner (Wildwirtsch. Boku)
Eduard Hochbichler (Forstwirtschaft Boku)
Johannes Gepp (Naturschutzbund)

Our native biodiversity is under attack!

Invasive plants and animals are disrupting the balance of our local wildlife. Although the EU has already started addressing this issue, action is usually only taken in commercially relevant areas. It seems like natural conservation is too uneconomical, so long-term consequences are simply ignored.

So what if we make them commercially relevant while simultaneously reducing the numbers in favour of biodiversity? The obvious next step is integrating them into the economic cycle – By eating them! Soup from the invasive Pond Slider Turtle, roasted Raccoon with shoots from Japanese Knotweed and Seed on cream from Himalayan Balsam appear on the menu of a near future.
This three course menu and the dining experience around it serve as playful and experiential medium for a broad audience to participate in the discussion about global ecological changes and our human role within it. The special dining setup enables consumers to experience the balancing and regulating effect their eating habits have on our ecosystems.

Do we have to change our paradigms of consumption if we want to protect what we consider to be our ‘pristine’ nature? Or is this only a late justification of our own ecological mess? How do we even define ‘nature’ in the age of the Anthropocene?

And most important - HOW DO YOU KILL A TURTLE ETHICALLY?

By eating and therefore reducing raccoon and japanese knotweed from your plate, other species, which are endangered by them, will appear on our plate and simultaneously again in our wild.

On the backside you can discover the stories about the rare and endangered species you are supporting.

hidden questions inside the napkins serve as stimulators to trigger debate

Testing the turtle processing tools on a pomegranate. From right to left: the Chisel & the Hammer to crack open the shell, the Scraper to remove the organs

Exhibition setup at the Essence 2017, Alte Post Vienna, visitors were invited to have a taste of Japanese Knotweed

the short documentary gives a taste of the project process

DESIGN DETAILS

the tiny pieces of turtle meat are supposed to be eaten with a special nipper

When drinking up the soup, the person on the other side of the table may get a glimpse of the text that's hidden beneath the bowl.

the way the maindish is ordered tells about the resource not coming from mass production, so there is only one piece of every part available.

when picking up the sticks from Japanese Knotweed it seems like harvesting them in the wilderness.

with a special dessert tool you can pick up and enjoy the seeds of cream from Himalayan Balsam. By eating its reproduction mechanisms you help reduce the species in the wilderness.

for recipes from
invasive species
write to

hello@alexandrafruhstorfer.com