Cooking Sections' Singular Stew of Art, Activism, and Local Food
What a delight to encounter the work of the British artistic duo Cooking Sections, two British artists whose virtuoso artworks effortlessly blend art with activism, local commoning, and eco-stewardship in the service of climate-friendly foodways.
Alon Schwabe and Daniel Fernández Pascual -- Senior Research Fellows at the Royal College of Art in London – create distinctive works of art about modern food that are also enmeshed in the fabric of everyday life: land, intertidal waters, restaurants, buildings, social festivals. The canvas for their art is large and unconventional: the bioregional theaters of the world where food is grown and harvested, from Scotland and Istanbul to southern Italy and South Korea, and beyond.
Cooking Sections' projects – exhibited at prestigious venues such as Tate Britain, Serpentine Galleries, and biennales and triennials in Taipei, Venice, Istanbul, Shanghai, and Los Angeles, among other cities – reveal disturbing insights into the nature of modern food systems. Yet their work goes beyond art and economic critique to develop ingeniously practical, locally grounded alternatives.
To learn more about Cooking Sections' singular vision, I recently interviewed Alon Schwabe and Daniel Fernández Pascual for my Frontiers of Commoning podcast (Episode #50).
In recent years, Schwabe and Fernández have mounted a series of art installations, performances, and videos under the thematic title, CLIMAVORE – “How To Eat As Humans Change Climates.” While I'm no art critic, I daresay the full, rich character of their vision for food is so advanced that it has yet to be fully understood and, shall we say, digested by the culture.
If international bodies produce scientific data on climate change, Cooking Sections' art jolts our consciousness and perceptions. Then the artists go farther, beyond art, to enlist people to work together to develop better food systems and eco-restorative local economies.
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