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 and Alon Schwabe, their practice uses food as a lens and a 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.

Their work has been exhibited at Tate Britain, Serpentine Galleries, SALT, Bonniers Konsthall, Lafayette Anticipations, Grand Union, Royal Botanic Garden Edinburgh, Atlas Arts, HKW, SPACES, Storefront for Art and Architecture; the Taipei Biennial, 58th Venice Biennale, Istanbul Biennial, Cleveland Triennial, BAS9, Shanghai Biennial, Los Angeles Public Art Triennial, Sharjah Architecture Triennial, Sharjah Art Biennial, Performa17, Manifesta12, and New Orleans Triennial among others. They have been residents at Headlands Center for the Arts, California; Fogo Island Arts; and The Politics of Food at Delfina Foundation, London. They were guest professors at the Academy of Fine Arts, Munich in 2020-21. They are Senior Research Fellows and Principal Investigators at CLIMAVORE x Jameel at the Royal College of Art, London. Since 2023 they are also Fellows at the Canadian Institute for Advanced Research.

Cooking Sections is Daniel Fernández Pascual & Alon Schwabe
Studio team: Rosa Whiteley, Remi Kuforiji