In 2006, Italian artist Marco Evaristti ate meatballs prepared using fat from his own body. Evaristti obtained this peculiar ingredient from his liposuction plastic surgery. His performance was meant to problematize the way people over-consume food and then simply buy their way to slimness through plastic surgery (pp. 106–7).

Evaristti’s act of auto-cannibalism perfectly captures what The Anthropocene Cookbook is all about. In this book, authors Zane Cerpina and Stahl Stenslie present more than sixty thought-provoking and stomach-churning art projects, such as Evaristti’s spaghetti and meatballs. Using out-of-the-box thinking, their goal is to reimagine the future of food in a radical way in order to understand humanity’s future in the age of the Anthropocene.

Though the book is titled The Anthropocene Cookbook, the authors are quick to acknowledge—as you may have already gathered—that “this is no conventional cookbook” (p. 3). Instead, the book reads like an expansive art exhibit...

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