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In a groundbreaking exploration of immersive gastronomy, the Food of War collective, under the creative direction of Omar Castaneda and Simone Mattar, unveiled their inaugural project at Zona Maco's Fringe in Mexico City in 2019. Delving into the pressing issue of protein scarcity in the future, the collective provocatively examined how insects might hold the key to addressing this looming challenge.

Drawing inspiration from the rich culinary heritage of Mexico and the potential of entomophagy (the practice of consuming insects), Castaneda and Matar conceived a visually stunning installation. Central to their creation were hundreds of meticulously crafted jellies, each containing various edible insect species. These jellies were meticulously arranged to form a cochinilla, a type of insect indigenous to Mexico, symbolising the fusion of tradition and innovation.

The project not only served as a sensory experience but also sparked critical conversations about sustainable food sources and cultural attitudes towards entomophagy. By challenging preconceived notions and advocating for alternative food systems, the Food of War collective transcended the boundaries of conventional gastronomy, paving the way for a more inclusive and resilient future of food.

Through their pioneering exploration, Castaneda and Matar have demonstrated the transformative power of art and gastronomy to provoke thought, inspire change, and forge new culinary horizons.


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