Name: Cooking Sections (Daniel Fernández Pascual and Alon Schwabe)
Start: 2022-10-17T18:00:00-04:00
End: 2022-10-17T20:00:00-04:00
Location: 7-429 (Long Lounge) MIT School of Architecture and Planning

Cooking Sections (Daniel Fernández Pascual and Alon Schwabe)

MIT Architecture

MIT Architecture | Fall 2022 Lecture Series:  Cooking Sections (Daniel Fernández Pascual and Alon Schwabe) "When [Salmon Salmon [Salmon]]"

7-429 (Long Lounge) MIT School of Architecture and Planning

Part of the MIT Fall 2022 Architecture Lecture Series in collaboration with Art, Culture + TechnologyONLINE Webcast: <a href="https://www.youtube.com/channel/UCF0b_PC-cvPzv6Us56S6rtA" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">http://youtube.com/mitarchitecture</a>6:00 PMThis lecture will be held in person in Long Lounge, 7-429 and streamed online. Webcast link above.NOTE: if you would like to attend the event in-person and are not an MIT student, faculty, or staff member, please register as &quot;IN-PERSON (non-MIT affiliates)&quot; and email arch-comm@mit.edu. We will do our best to accommodate you but seating and entrance to the building is very limited due to COVID-19 restrictions. When [Salmon Salmon [Salmon]] Abstract: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. Bio: 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. Their work has been exhibited at Tate Britain; Serpentine Galleries; SALT Beyoğlu, Istanbul; Royal Botanic Garden Edinburgh; Bonniers Konsthall, Stockholm; 58th Venice Biennale; the U.S. Pavilion at the 2014 Venice Architecture Biennale; 13th Shanghai Biennial; Prospect 5, New Orleans; 2019 Sharjah Architecture Triennial and 13th Sharjah Biennial; Manifesta12, Palermo; Arthur Ross Architecture Gallery, Columbia University New York; Atlas Arts, Skye; Storefront for Art &amp; Architecture New York among others. They hold a research position and lead a studio unit at the Royal College of Art, London, and were guest professors at the Academy of Fine Arts, Munich. They have worked on multiple iterations of the long-term site-responsive CLIMAVORE project, exploring how to eat as humans change climates, for which they were nominated for the Turner Prize in 2021, received the Special Prize at the 2019 Future Generation Art Prize and were the finalists at the Visible Award for socially engaged practices. Daniel is the recipient of the 2020 Harvard GSD Wheelwright Prize for the research project Being Shellfish.

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Cooking Sections (Daniel Fernández Pascual and Alon Schwabe)

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Cooking Sections (Daniel Fernández Pascual and Alon Schwabe)

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