Cooking Sections investigates the systems that shape the world through food, tracing the spatial, ecological, and political legacies of extractivism. Using site-responsive installations, performances, and video, their practice confronts the overlapping boundaries of art, architecture, ecology, and geopolitics. Founded in London in 2013 by Daniel Fernández Pascual and Alon Schwabe, Cooking Sections deploys food as both a lens and a tool to expose landscapes of exploitation, ecological breakdown, and the metabolic inequalities underpinning global food systems. Since 2015, they run CLIMAVORE, a long-term, site-responsive project, exploring how to eat as humans change climates and how to metabolise climate breakdown.
Their work has been exhibited internationally, including at Tate Britain, Serpentine Galleries, SALT, Bonniers Konsthall, Carnegie Museum of Art, Royal Botanic Garden Edinburgh, Storefront for Art and Architecture, among others. They have created site-specific performances and installations for the Taipei Biennial, 58th Venice Biennale, Istanbul Biennial, Performa17, Manifesta12, Los Angeles Public Art Triennial, Sharjah Architecture Triennial, and New Orleans Triennial among others. Residencies include the Headlands Center for the Arts, Fogo Island Arts and Delfina Foundation.
Alon and Daniel are Readers in Architecture and Spatial Practice at the Royal College of Art, London, where they lead CLIMAVORE x Jameel at RCA. They are Fellows at the Canadian Institute for Advanced Research.
Cooking Sections was nominated for the Turner Prize in 2021, received the Special Prize at the 2019 Future Generation Art Prize and were nominated for the Visible Award for socially-engaged practices. Daniel was awarded the 2020 Harvard GSD Wheelwright Prize for Being Shellfish.
