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Cooking Sections

Wed, Jun 9, 2021    11:30am

Lecture by Daniel Fernández Pascual and Alon Schwabe, co-founders of Cooking Sections

Introduced by Benedict Clouette
Moderated by Benedict Clouette and Robin Honggare

Meeting ID: 485 986 6049

Pascual and Schwabe will discuss their project CLIMAVORE, recently nominated for the Turner Prize, in a talk titled When [Salmon Salmon [Salmon]]. You can read an excerpt from their book Salmon: A Red Herring here.

Cooking Sections is a London-based practice examining the systems that organise the world through food. Established by Daniel Fernández Pascual and Alon Schwabe in 2013, they use installation, performance and video, to explore the overlapping boundaries between art, architecture, ecology, and geopolitics. They have worked on multiple iterations of the long-term 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, SALT Beyoğlu, 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, Atlas Arts, Arthur Ross Architecture Gallery, and Serpentine Galleries among others. Upcoming exhibitions include a new commission for P.5 New Orleans Triennial. They lead a studio unit at the RCA School of Architecture, London. Cooking Sections has been nominated for the 2021 Turner Prize. 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 namesake Art Now exhibition at Tate Britain.

Organized as part of the AAD Program’s Arguments Lecture Series.