Cooking Sections

MIT Architecture | Fall 2022 Lecture Series

Cooking Sections
When [Salmon Salmon [Salmon]]

Farmed salmon are a constructed animal, one of the most recently domesticated and industrialized species in human history. In this performative-lecture Cooking Sections reflect on their expansive body of work on the environmental impact of salmon farms which can be traced far beyond the circumference of open-net pens, and everything that escapes through them. Salmon farms have transformed communities, ecologies, food webs, and the way we see the world. Questioning what colors we expect in our ‘natural’ environment, it asks us to examine how our perception of color is changing as we are changing the planet.

Cooking Sections (Daniel Fernández Pascual and Alon Schwabe) is a duo of spatial practitioners. Their practice examines the systems that organize the world through food. Using site-responsive installation, performance and video, they explore the overlapping boundaries between art, architecture, ecology and geopolitics.



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