Turner Prize-nominated duo Cooking Sections is creating a series of architectural installations to draw attention to the impact food production and consumption has on the environment. In this interview, they explain their obsession with food.
Spatial practitioners Daniel Fernández Pascual and Alon Schwabe ? who operate under the name Cooking Sections ? told Dezeen that food impacts everyone.
"What's interesting about food is that it is an intersectional tool," said the designers. "The fact that it touches and moves through everybody."
Pascual and Schwabe founded Cooking Sections in 2013 after studying together at Goldsmiths' Centre for Research Architecture in London.
Salmon: Traces of Escapees is currently on show as part of the Turner Prize The multidisciplinary designers collaborate with a diverse range of other practitioners and institutions ? including scientists and museums ? to create site-specific installations, videos and performances that investigate the environmental and social impact of food on the spaces we inhabit.
"Food is one of the main drivers and forces that is shaping the ecology of the planet, within and around us," the pair explained. In particular, they seek to drive home the relationship between what we eat and the world we live in.
Turner Prize-nominated work focusses on food and climate change
The duo's portfolio of work includes Climavore, an ongoing multifaceted project initiated in 2015 that investigates how humans...