Cooking Sections (estd. 2013, London, UK) is a duo of spatial practitioners founded by Daniel Fernández Pascual and Alon Schwabe. They explore the systems that organise the world through food. Using installation and performance, their research-based practice examines the overlapping boundaries between visual arts, architecture, ecology and geopolitics. Recent solo exhibitions include Offsetted, Arthur Ross Gallery, Columbia University, New York, USA (2019); CLIMAVORE: Seasons Made to Drift, SALT Beyoğlu, Istanbul, Turkey (2021); Salmon: A Red Herring, Art Now, Tate Britain, London, UK (2020) and Undamming Rivers, Bonniers Konsthall, Stockholm, Sweden (2022). Their work has been exhibited at numerous biennials and institutional exhibitions worldwide, including the US Pavilion at the Venice Architecture Biennial, Venice, Italy (2014); 13th Sharjah Biennial, Sharjah, UAE (2017); Performa17, New York, USA (2017); Manifesta12, Palermo, Italy (2018); Los Angeles Public Art Triennial, Los Angeles, USA (2019); 58th Venice Biennale, Venice, Italy (2019); Taipei Art Biennale, Taipei, Taiwan (2020) and Prospect 5, New Orleans, USA (2021). Cooking Sections was awarded the Special Prize at the 2019 Future Generation Art Prize and nominated for the 2021 Turner Prize and the Visible Award for socially-engaged practices. Pascual is the recipient of the 2020 Harvard GSD Wheelwright Prize for Being Shellfish.

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