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As sea levels climb, coastal communities brace for floods and erosion. The melting ice and warmer waters threaten both people and coastal creatures. While some are working hard to find solutions, others, like artist Allie Wist, are looking for ways to adapt. She asked herself a confronting question: what will we eat in a flood-filled future?

Flooded is Wists’ visionary research project and accompanying cookbook that sits somewhat in between gastronomy and science fiction.

Flooded is Wists’ visionary research project and accompanying cookbook that sits somewhat in between gastronomy and science fiction. After Superstorm Sandy's impact on New York City, the designer began to wonder: How will climate change affect how we relate to food?

As coastal cities are threatened by rising sea levels and erratic weather patterns, the urgency of addressing climate change has never been more important. Flooded seeks to confront this existential challenge head-on, exploring how our culinary traditions may evolve in response to environmental crises.

With a desire to reimagine food for the modern era, Wist collaborated with artists and food experts to envision dining experiences amidst rising sea levels.

Wist's project took cues from Marinetti's Futurist Cookbook of the 1930s, which tried to foresee the future of food culture in Italy. With a desire to reimagine food for the modern era, Wist collaborated with artists and food experts to envision dining experiences amidst rising sea levels. Flooded, through its blend of photography and recipes, stands as a visual call to embrace sustainable eating amid climate change.

It's not weird to imagine aquatic ingredients as part of a flood-themed menu. By spotlighting seaweeds like Kelp, known for their CO2 absorption and ability to thrive in wet environments, the team aimed for a sustainable dining experience. They also included bivalves like oysters and mussels, chosen for their ethical sourcing and ability to filter water, contributing to coastal protection efforts.

Flooded introduces readers to new sustainable food values and encourages a deeper connection with nature.

Furthermore, the project advocates for a shift in food production methods. By embracing wild plants like burdock and dandelion from New England, the project promotes awareness of biodiversity. Through practices such as preservation, waste reduction, and foraging, Flooded introduces readers to new sustainable food values and encourages a deeper connection with nature.

In the face of rising sea levels and climate change, Allie Wist's project offers a visionary exploration of sustainable eating. Flooded serves as a beacon of hope, offering insights into how humanity can become resilient and sustainable in the face of a changing climate.

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