Salmon: A Red Herring
Cooking Sections - Daniel Fernández Pascual, Alon Schwabe

Cooking Sections examines the systems that order the world through food. Using site-responsive installations, performances, and videos, they explore the overlapping boundaries between art, architecture, ecology, and geopolitics. This book was published on the occasion of Cooking Sections' Art Now exhibition at Tate Britain in 2020.

Salmon is the colour of a wild fish that, paradoxically, is neither wild nor a fish nor, in reality, salmon. However, it does not traverse this path alone. The changing hues that adorn various species around the planet are ominous signs of an environmental crisis. Many of these metamorphoses originate from the ingestion and absorption of synthetic substances by both humans and animals.

Salmon: A Red Herring raises questions about the colours we expect in our "natural" environment. It invites us to reflect on how our perception of colour evolves at the same pace as we transform the planet.

Published by isolarii
Designed by Ben Ganz
Texts by Hannah Landecker, Bruno Latour, Hans Ulrich Obrist and David Zilber
108 x 70 mm
176 pages
2020
Softcover
English
ISBN9781735075006