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 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 critically speculate on implications of selling the remains of 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; Serpentine Galleries; 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; Lafayette Anticipations, Paris; Arthur Ross Architecture Gallery, Columbia University New York; 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 were guest professors at the Academy of Fine Arts, Munich.
Cooking Sections were nominated for the Turner Prize in 2021. 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.