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Cooking Sections Serves Up Art, Eco-Activism & Local Food
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Manage episode 415611331 series 2679668
Content provided by David Bollier and The Schumacher Center for a New Economics. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by David Bollier and The Schumacher Center for a New Economics or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
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)
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53 episodes
MP3•Episode home
Manage episode 415611331 series 2679668
Content provided by David Bollier and The Schumacher Center for a New Economics. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by David Bollier and The Schumacher Center for a New Economics or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
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)
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53 episodes
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