Cooking Sections is a collaboration between Daniel Fernández Pascual and Alon Schwabe, who define themselves as ‘spatial practitioners’. Using a combination of art, architecture and ecology to address urgent issues concerning food and climate, they have probed the ethical and economic impact of British colonial trade, the environmental impact of salmon farms in Scotland, and have investigated ways of watering without water in Sicily among others. Their ongoing research project, CLIMAVORE, encourages a diet and food infrastructure that adapts to the climate emergency. In their words, “Unlike carnivore, omnivore, locavore, vegetarian or vegan, CLIMAVORE is not only about the origin of ingredients, but also about the agency that those ingredients have in providing responses to human-induced climatic events.”
Cooking Sections (est. 2013) are based in London. Fernández Pascual studied at ETSA Madrid, TU Berlin, Tongji University Shanghai and Goldsmiths, University of London. Schwabe studied at Goldsmiths, University of London.