Cooking Sections is a London-based duo examining the systems that organise the world through food. Using site-responsive installation, performance and video, they explore the overlapping boundaries among art, architecture, ecology and geopolitics.
Established in 2013 by Daniel Fernández Pascual and Alon Schwabe, their practice uses food as a lens and tool to observe landscapes in transformation. They have worked on multiple iterations of the long-term site-responsive CLIMAVORE project since 2015, exploring how to eat as humans change climates. In 2016 they opened The Empire Remains Shop, a platform to speculate critically on the implications of selling the remains of the Empire today. Their first book about the project was published by Columbia Books on Architecture and the City.
Their work has been exhibited at Tate Britain; SALT Beyoğlu, Istanbul; 12th Taipei Biennial; 58th Venice Biennale; the U.S. Pavilion at the 2014 Venice Architecture Biennale; 13th Shanghai Biennial; 2019 Los Angeles Public Art Triennial; 2019 Sharjah Architecture Triennial and 13th Sharjah Biennial; Performa17; Manifesta12, Palermo; Atlas Arts, Skye; Lafayette Anticipations, Paris; Arthur Ross Architecture Gallery, Columbia University New York; Serpentine Galleries; Grand Union; Atlas Arts, Skye; Storefront for Art & Architecture New York; New Geographies; and HKW among others.
They have been residents at Headlands Center for the Arts, California; and The Politics of Food at Delfina Foundation, London. Upcoming solo exhibitions will take place at Bonniers Konsthall Stockholm, as well as a new commission for P.5 New Orleans Triennial. They are part of British Art Show 9. They lead a studio unit at the Royal College of Art, London, and have been guest professors at the Academy of Fine Arts, Munich.
Cooking Sections was nominated for the 2021 Turner Prize. They were awarded the Special Prize at the 2019 Future Generation Art Prize and were nominated for the Visible Award for socially-engaged practices. Daniel is the recipient of the 2020 Harvard GSD Wheelwright Prize for Being Shellfish. Their latest book, Salmon: A Red Herring, was published by isolarii (2020) on the occasion of the Art Now exhibition at Tate Britain.
info @ cooking-sections . com @cookingsections
The second iteration, inspired by the notion of serendipity and conditioned by the global context, was hosted by Cooking Sections from their living room. They explained how salmon is usually thought of as ‘salmon pink’, when farmed salmon is actually fed artificial colouring that reflects people’s desire for recognisable ‘natural’ colours.
Cooking Sections also shared a cocktail recipe with us. Make sure you have all these ingredients on hand and are prepared to mix and shake them as you watch this video:
-Vodka
-Tomato juice
-Celery
-Cucumber
-Horseradish
-1 oyster
-Ice
-Oyster knife
POSTED: @tropicalpapers_21.06.2021
