Food is the energy of life. Without it, we perish.
What happens when this basic material is transformed from a quantitative source of energy to a qualitative source? The word energy derives from the Ancient Greek: energeia “activity, operation”, which possibly appears for the first time in the work of Aristotle in the 4th century BC. In contrast to the modern definition, energeia was a qualitative philosophical concept, broad enough to include ideas such as happiness and pleasure. To investigate this duality, 100 guests embark on an exploration through time and place, eating their way 25 meters underground through the halls of R1, a former nuclear reactor in Stockhom, Sweden, man’s benchmark in the creation, and destruction, of energy, and push the boundaries of their relationship to food. In the words of Breuchner, “…growth happens at the edge of our comfort zone.”
Food by Chef Andrew Gerson.
Produced by Meg Stemmler for the Brooklyn Brewery MASH tour.
