Roberto Cabot (Brazil) interactive culinary performance Cassava Fabric. Work and reflection around cassava going through the entire process of preparing one of the oldest and most suitable roots in the history of food. This culinary project has a resolutely participatory and educational scope. It teaches the plant’s indigenous origins and its transformation from a poisonous plant into one of the main culinary ingredients not only in Third World countries, but also in the dishes of the great chefs of the 21st century. Cassava is touted as the food of the future, due to its resistance to climate change. he restaurant will offer various tastings to neighboring residents and visitors.