Cooking Sections
Cooking Sections investigates the systems that shape the world through food, tracing the spatial, ecological, and political legacies of extractivism. The London-based studio was founded in 2013 by Daniel Fernández Pascual and Alon Schwabe, who are Readers in Architecture and Spatial Practice at the Royal College of Art, London, and Principal Investigators of CLIMAVORE x Jameel at RCA. Both are Fellows at the Canadian Institute for Advanced Research.
Since 2015, they have run CLIMAVORE, a long-term, site-responsive project exploring how humans can eat as climates change and how to metabolize climate breakdown. Their work has been exhibited internationally, including at Tate Britain, Serpentine Galleries, SALT, Bonniers Konsthall, and the Carnegie Museum of Art. 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, Folkestone Triennial, and New Orleans Triennial.
Cooking Sections was nominated for the Turner Prize in 2021. Daniel Fernández Pascual received the 2020 Harvard GSD Wheelwright Prize for Being Shellfish. They have authored four books: Waves Lost at Sea (forthcoming 2026), The Empire Remains Shop (2018), Salmon: A Red Herring (2020), and Offsetted (2022). The studio team includes Max Cooper-Clark.
