47 min
Cooking Sections Serves Up Art, Eco-Activism & Local Food Frontiers of Commoning, with David Bollier
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- Society & Culture
The artistic duo known as Cooking Sections -- Alon Schwabe and Daniel Fernández Pascual of the Royal College of Art in London -- use their virtuoso visual, performance, and installation artworks to jolt people into new understanding of local ecosystems, capitalism, and food. Their work, shown at prestigious venues around the world to great acclaim, dramatizes how modern diets are products of "a globally financialized landscape," ranging from artificially colored farmed salmon to eco-destroying monoculture crops. But Cooking Sections also uses its art to work closely with farmers, restaurants, schools, politicians, and citizens to reinvent local foodways through commoning. (Photo by Aman Askarizad, IHME)
The artistic duo known as Cooking Sections -- Alon Schwabe and Daniel Fernández Pascual of the Royal College of Art in London -- use their virtuoso visual, performance, and installation artworks to jolt people into new understanding of local ecosystems, capitalism, and food. Their work, shown at prestigious venues around the world to great acclaim, dramatizes how modern diets are products of "a globally financialized landscape," ranging from artificially colored farmed salmon to eco-destroying monoculture crops. But Cooking Sections also uses its art to work closely with farmers, restaurants, schools, politicians, and citizens to reinvent local foodways through commoning. (Photo by Aman Askarizad, IHME)
47 min