BEHIND THE FOOD FUN, SERIOUS ISSUES from‘ micro-dosing’ of psychedelics for focus and creativity by Silicon Valley execs, to the
The team is consulting with NGOs like the Transnational Institute( TNI) on how the war on drugs affects peasant farmers from Peru to Laos; with indigenous rights organisations concerned with loss of tribal herbal knowledge or its over-exploitation and appropriation, and respectable psychedelic research organisations.
The aim is to start a number of conversations, about: how we get‘ high’, with
boom in ayahuasca tourism and the correlating interest in indigenous tribal herbalism.
The High Cuisine project also dovetails with new scientific research that shows psychedelics have a promising role to play in treatments for conditions ranging from depression, OCD and ADHD, to trauma and coming to terms with mortality. what, and to what end? What makes a plant“ a drug” as opposed to an ingredient or a spice? The role of herbs in our mental as well as physical wellbeing – a debate raging for thousands of years,
In aiming to build( commercial) relationships between Western herb suppliers, indigenous growers and harvesters, and conscious consumers, High most recently expressed in the‘ clean, healthy eating’ and medicinal marihuana movements.
Cuisine aims to transcend mere trend and become a genuine movement.
The High Cuisine project aims to be an interesting, tasty addition to contemporary psychedelic trends,
Cooking with psychoactive herbs is an imprecise art, not a science. Concentrations of active substances vary in plants by batch, dependent on the season, time of day and even phase of the moon in which they were harvested. Their effect also varies from person to person, depending on factors such as age, weight, genetic make-up and whether they are taking any prescription drugs.
While High Cuisine does research the science behind its substances, there is not actually much known about combining such herbs in single menus, and what is“ known” invariably turns out to be underground myth, cut and pasted from site to site,
18- High Cuisine