Cooking Sections (Daniel Fernández Pascual & Alon Schwabe) is a London-based duo of spatial practitioners. They explore the systems that organize the world through food. Using installation, performance, and mapping, their research-based practice operates within the overlap among visual arts, architecture, and geopolitics. They have been part of the US Pavilion, 2014 Venice Architecture Biennale; residents of The Politics of Food program at Delfina Foundation; and have shown their work at venues including the Victoria and Albert Museum, dOCUMENTA(13), the Neue Nationalgalerie in Berlin, the Het Nieuwe Instituut in Rotterdam, and the Centre for Contemporary Architecture in Montreal. They were part of the 2016 Oslo Architecture Triennale and 2016 Brussels ParckDesign, and recently completed a residency at Headlands Center for the Arts in San Francisco. They lecture internationally and lead an architecture studio at the Royal College of Art in London that investigates the financialization of the environment. The book includes a foreword by Elizabeth A. Povinelli and contributions from Elisabetta Brighi, Filipa César, Revital Cohen & Tuur Van Balen, Jesse Connuck, Daniel Conway, Annalee Davis, Forager Collective, FRAUD, Ros Gray, Raphaël Grisey, Nitasha Kaul, Harry Keene, Laleh Khalili, Richie Maitland, Asunción Molinos, Shela Sheikh, Shahmen Suku/Radha La Bia, Bouba Touré, and Nicole Wolf.
