Cooking Sections investigates the systems that shape the world through food, tracing the spatial, ecological, and political legacies of extractivism. Using site-responsive installations, performances, and video, the practice confronts the overlapping boundaries of art, architecture, ecology, and geopolitics. Founded in London in 2013 by Alon Schwabe and Daniel Fernández Pascual, Cooking Sections uses food as both a lens and a tool to trace the metabolic relations behind industrialised food systems. 

Their work has been exhibited internationally, including at Tate Britain, Serpentine Galleries, Carnegie Museum of Art, Storefront for Art and Architecture, 58th Venice Biennale, Istanbul Biennial, Performa17, Los Angeles Public Art Triennial, Sharjah Architecture Triennial among others. Alon and Daniel are readers in Architecture and Spatial Practice at the Royal College of Art, London. They are fellows at the Canadian Institute for Advanced Research.