Cooking Sections

 
Cooking Sections examines the systems that organise the world through food. Using site-responsive installation, performance and video, they explore the overlapping boundaries between art, architecture, ecology and geopolitics. Established in London in 2013 by Daniel Fernández Pascual (born in 1984) and Alon Schwabe (born in 1984), their practice uses food as a lens and a tool to observe landscapes in transformation.

(external link : www.cooking-sections.com)
 
Cooking Sections - Salmon: A Red Herring
Salmon: A Red Herring
2020
English edition
ISOLARII
currently out of stock
Salmon: A Red Herring questions what colours we expect in our "natural" environment. It asks us to examine how our perception of colour is changing as much as we are changing the planet. Adapted into the eponymous Turner Prize-nominated exhibition at Tate Britain, this book launched an international campaign against salmon farming.
topics Cooking Sections: also present in







 top of page