Cooking Sections

Cooking Sections (Daniel Fernández Pascual & Alon Schwabe) is a duo of spatial practitioners based out of London. Using installation, performance, mapping and video, their research-based practice explores the overlapping boundaries between visual arts, architecture, geopolitics and food. Cooking Sections was selected for OFFICEUS, the exhibition at the U.S. Pavilion, 2014 Venice Architecture Biennale commissioned by Storefront for Art and Architecture, New York. Their work has also been exhibited at the Festival of Future Nows, Institut Für Raumexperimente, Neue Nationalgalerie Berlin; dOCUMENTA(13); Peggy Guggenheim Collection, Venice; CA2M, Madrid; TEDxTalks, Madrid; Victoria and Albert Museum, London; SOS 4.8, Murcia; Haus der Kulturen der Welt, Berlin; Storefront for Art & Architecture, New York; 2014 Biennale INTERIEUR, Kortrijk; and have been 2014 residents in The Politics of Food at Delfina Foundation, London. They have recently been recipients of the 2015 Jumex Fundación de Arte Contemporáneo research grants. Their work has been published by Sternberg Press, Lars Müller, Punctum Books, and several international magazines and journals, like The Avery Review, Volume, Domus, 2G, The State, Zawia and Utopia amongst others.

Works

Empire Remains Christmas Pudding

Installation-Performance, 2013

In anticipation of Delfina Foundation’s programme on the Politics of Food, and to celebrate that founder Delfina Entrecanales was awarded the Prince of Wales Medal for Arts Philantropy by Prince Charles, Cooking Sections reinterpreted the recipe of the Empire Christmas Pudding from 1928 to serve after the ceremony. The original recipe created by the Empire Marketing Board was made-up of ingredients from different British colonies, to promote the consumption of British goods. In this 2013 version, ingredients for the pudding have been sourced as in the original recipe. Many ingredients are no longer available due to changing territorial conditions or economic policies that dissolve the notion of ‘origin’. Thus, substituting ingredients is a way to track the changes in global food networks, turning the new recipe for the pudding into an edible map...