London-based spatial practice Cooking Sections uses architecture, ecology, and geopolitics to reshape the public's relationship to food cycles

2021-04-07T15:11:00-04:00

Alon Schwabe and Daniel Fernández Pascual of the London-based studio Cooking Sections explore food systems through architecture, ecology, visual arts, and geopolitics.

Featured in the second issue of Archinect's print publication Ed Issue 2, The Architecture of Disaster, the duo discussed their project CLIMAVORE: On Tidal Zones. Using a lightweight installation to explore the changing nature of Loch Portree's waters in Scotland, the pair explains their goals to adapt to changing ecosystems through food and architecture. A project that is both a "performance project and a form of responsive eating—a model Schwabe and Fernández have developed as a possible method for adaptation to the precarious conditions of climate change."

Featured on Archinect: Cooking Sections Explains Their Efforts to Adapt to Changing Ecosystems Through Food and Architecture. Photograph by Ruth Clark.

Recently, Schwabe and Pascual debuted their latest project, Salmon: A Red Herring, at the Tate Britain. Part o...

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London-based spatial practice Cooking Sections uses architecture, ecology, and geopolitics to reshape the public's relationship to food cycles