Time Travellers Guide to Gastronomy

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Time Travellers’ Guide to Gastronomy

Society of Vertebrate Paleontology Annual Meeting, Birmingham 🇬🇧
Majbrit and Abdi are behind the booth, presenting Rock Fossils 2.0 and Time Travellers’ Guide to Gastronomy.
Could there be a better place than the hometown of Black Sabbath?
Ro

Trilobite on a plate 🦞
The trilobite is almost as iconic as T. rex, so of course it deserves a place on the plate. This dish speaks for itself. Blue lobster pales next to this beautiful animal — a dead-end in evolution whose flavour would have

Seafood through time 🐚🦑🦈
We’re big fans of seafood. After the successful first trip to the Cretaceous, we decided to make a seafood plate spanning several geological eras.
We returned to the Cretaceous to collect the ultimate mussel, Inocera

Archaeopteryx & fries 🍟
We finally got our time machine running, and the first test flight went back to the Cretaceous. We weren’t sure the cooling system could handle a deep-time trip, so we didn’t dare go any further than just past

Cutlery with a twist
To add an extra exotic layer to the experience of being on a strange journey, we designed cutlery with aesthetic references to both gynaecological instruments and oddly shaped steel tools with incomprehensible functions.
The idea

Future Feasts, offers a glimpse of the cuisines of tomorrow— what we might eat in the future. It takes visitors on a journey through several possible futures, where humanity has adapted its diet to avoid climate disaster, biodiversity collapse,

Nanosaur Ham 🦕🍖
While in the Cretaceous, we looked for other edible things. Besides a handful of pine nuts from this newly evolved plant, we managed to bag a Nanosaur.
Time travel is like space travel — weight equals energy cost. So we only t

Thanks to Statens Kunstfond
Their fund “Kunsthåndværk og Design sætter Dagsordenen” supported the development of Time Travellers’ Guide to Gastronomy.
Together with exhibition designer Lars Holm and art curator Jac

Time Travellers Top Meeting
We held an initial meeting where the table was set with all the best from the workshop. Rob Dunn brought his wonderfully twisted mind, Ole G. Mouritsen contributed his vast knowledge of food, and Zoran Gojkovic brought his

Plateosaurus with carving lines.
Every time we make a reconstruction of an extinct animal, we wonder how it might have tasted. Maybe humanity missed out on a “Mona Lisa of flavour” — a taste so sublime it has no equal today.
The ult

Location

10 Tons

Otto Busses Vej 31

2450 Copenhagen SV

Denmark

Contact

horn@10tons.dk
+45 51 94 71 48