We need a better way to respresent the complexities of water! Through the lens of crisis, scarcity and as an incendiary security issue, we understand water as a scarce resource — even the oil of the 21st Century. But this idea of water, as commodity, does not do justice to the ubiquity + juicy fleshiness of water — addressing you as water which, to a first approximation, we indeed are. Water constitutes every cell in our bodies and similarly the remainder of biology + food. Nor does it help us understand [nonchlorinated] water as teeming habitat, as a soup of bacteria + microorganisms – and healthier for it. Or how levels of PCBs in our urban bodies of water reflect hauntingly similar concentrations in our own bodies. + why living close to a river or pollution source has no effect on these blood levels, but what we eat does. And how much water is involved in the production of an airy dry piece of bread anyway?

complex distribution + transformation of this transparent substance of life. Join us as we reincorporate, reimagine + recontextualise our collective water future through the course of a tasty communal adventure.economic abstraction and challenge our science. Water may be best understood through the precise analytic tools of our tongues + our gastronomy. In the WATER AS FOOD dinner, we will explore our collective relationship to water + our capacity to improve this through redesigning our food + food systems. This means tongue first venturing into new strategies to engineer novel textures + tastes; delving into sous vide + low-temperature cooking, a process which integrally relies upon a precisely controlled water bath; + variously infusing; freezing: pressurizing; exploding; shaving + chewing on water. At the dinner, in each of 5+ paired courses, we will explore water equivalents, shadow water, green, blue + grey water…. all of which quantify the water required in the various stages of the production + digestion of a particular food, ranging from lettuces to beef, to trace the