MPavilion  

Cooking Sections [Daniel Fernández Pascual & Alon Schwabe] is a duo of spatial practitioners established in London in 2013. They explore the systems that organise the world through food. Using installation and performance, their research-based practice explores the overlapping boundaries between visual arts, architecture, ecology and geopolitics. They have worked on multiple iterations of the long-term site-responsive CLIMAVORE project since 2015, exploring how to eat as humans change climates. In 2016 they opened The Empire Remains Shop, a platform to critically speculate on implications of selling the remains of Empire today. Their first book about the project was published by Columbia Books on Architecture and the City.

They were awarded the Special Prize at the 2019 Future Generation Art Prize and were nominated for the Visible Award for socially-engaged practices. Daniel is the recipient of the 2020 Harvard GSD Wheelwright Prize for the research project Being Shellfish.

Their latest book Salmon: A Red Herring is published by isolarii (2020) on the occasion of the namesake Art Now exhibition at Tate Britain.