SALMON: A RED HERRING by Cooking Sections
Salmon is the colour of a wild fish that is neither wild, nor fish, nor even salmon. But they are not alone. The changing colours of species around the planet are warning signs of an environmental crisis. Many of these alterations result from humans and animals ingesting and absorbing synthetic substances. Changes in flesh, scales, feathers, skin, leaves, or wings give us clues to environmental and metabolic transformations around us and inside us. Salmon: A Red Herring questions what colours we expect in our ‘natural’ environment. It asks us to examine how our perception of colour is changing as much as we are changing the planet.
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, their practice confronts the overlapping boundaries of art, architecture, ecology, and geopolitics. Founded in London in 2013 by Daniel Fernández Pascual and Alon Schwabe, Cooking Sections uses food as both a lens and a tool to trace the metabolic relations behind industrialised food systems. Since 2015, they run CLIMAVORE, a long-term, site-responsive project, exploring how to eat as humans change climates and how to metabolise climate breakdown.
Forewords by Hannah Landecker, Bruno Latour, Hans Ulrich Obrist and David Zilber. Graphic design by Ben Ganz
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Title
Salmon: A Red Herring
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Author / Editor
Cooking Sections
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Publisher
Isolarii
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Dimensions
73 x 108mm
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Format
Softcover
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Year
2020
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