In When [Salmon Salmon [Salmon]], Cooking Sections trace the construction of salmon — the colour of a wild fish, which is neither wild nor fish (nor even salmon). Colour is a vector that composes forms, entwines species, and signals environmental changes. From the Isle of Skye, Cooking Sections document how industries are changing the planet’s metabolism, redefining the shades we live in, censoring our sensitivity to the Earth and its hues while constructing new extractivist territories. Salmon usually feed on red-pink crustaceans, like shrimp and krill, making them metabolise the colour that tints salmon. But farmed salmon have become [salmon], which are deprived of the substances that should otherwise salmon their bodies. These fading colours are just another signal of the new architecture of the climate emergency.

Cooking Sections examines the systems that organise the world through food. Using site-responsive installation, performance, and video, they explore the overlapping boundaries between art, architecture, ecology, and geopolitics. Established in London in 2013 by Daniel Fernández Pascual and Alon Schwabe, their practice uses food as a lens and tool to observe landscapes in transformation. They have worked on multiple iterations of the long-term site-responsive CLIMAVORE project since 2015, exploring how to eat as humans change climates.

This performance is in conjunction with Edible Responses, a congregation of minds, practices, and ideas that are striving to transform food systems in times of environmental crisis. The afternoon of activities includes talks, a film screening, and a lecture performance; that brings together artists and researchers, who use food as the lens through which to think about systemic injustice and responses to it, especially in light of the climate emergency.  Conceived collaboratively by CLIMAVORE and Art Jameel, its contributors include Cooking Sections (Alon Schwabe and Daniel Fernández Pascual), Devlin Kuyek, Habib Ayeb, Munem Wasif, Nida Sinnokrot and Sahar Qawasmi.