Daniel Fernández Pascual holds a Master of Architecture from ETSA Madrid, a Master of Science in Urban Design from TU Berlin and Tongji University Shanghai, and a PhD from the Centre for Research Architecture, Goldsmiths, University of London.
His thesis Financial Littorals: The Architecture of Profit Margins and Ambiguous Lands investigated the spatial construction of the Spanish shoreline to track the ripple effects of the 2007-2008 real estate crisis.
In 2013 he co-founded Cooking Sections with Alon Schwabe. Based in London, their work explores systems that organize the world through food. Using installation, performance, mapping and video, their research-based practice operates within the overlapping boundaries of architecture, visual culture, and ecology.
Since 2015 Cooking Sections have worked on multiple iterations of the long-term site-specific CLIMAVORE project, exploring how to eat as humans change climates. In 2016 they opened The Empire Remains Shop, a platform to critically speculate on the implications of selling the remains of Empire today. The eponymous book about the project was published by Columbia Books on Architecture and the City in 2018. Cooking Sections was part of the exhibition at the U.S. Pavilion in the 2014 Venice Architecture Biennale. Their work has also been exhibited widely; upcoming solo exhibitions will take place at Tate Britain and SALT Istanbul, as well as a new commission for P.5 New Orleans Triennial.
In 2019, Cooking Sections won the Future Generation Special Art Prize and were shortlisted for the Visible Award for socially-engaged practices. Cooking Sections currently lead a studio unit investigating critical questions around refuse and the metabolization of the built environment at the School of Architecture, Royal College of Art, London.
With “Being Shellfish,” Fernández Pascual posits that, as awareness about the environmental footprint of construction increases, the intertidal zone can offer more responsive ways to inhabit the planet and provide regenerative materials. Seaweeds and shellfish are key sources of nutrients and have been used in construction over millennia, he observes. By looking at waste shells and seaweed material cultures in Chile, Taiwan, China, Turkey, Japan, Zanzibar, Denmark, and New Zealand, “Being Shellfish” continues Fernández Pascual’s ongoing investigation on ecosocial coastal innovations on the intertidal zone.
His thesis Financial Littorals: The Architecture of Profit Margins and Ambiguous Lands investigated the spatial construction of the Spanish shoreline to track the ripple effects of the 2007-2008 real estate crisis.
In 2013 he co-founded Cooking Sections with Alon Schwabe. Based in London, their work explores systems that organize the world through food. Using installation, performance, mapping and video, their research-based practice operates within the overlapping boundaries of architecture, visual culture, and ecology.
Since 2015 Cooking Sections have worked on multiple iterations of the long-term site-specific CLIMAVORE project, exploring how to eat as humans change climates. In 2016 they opened The Empire Remains Shop, a platform to critically speculate on the implications of selling the remains of Empire today. The eponymous book about the project was published by Columbia Books on Architecture and the City in 2018. Cooking Sections was part of the exhibition at the U.S. Pavilion in the 2014 Venice Architecture Biennale. Their work has also been exhibited widely; upcoming solo exhibitions will take place at Tate Britain and SALT Istanbul, as well as a new commission for P.5 New Orleans Triennial.
In 2019, Cooking Sections won the Future Generation Special Art Prize and were shortlisted for the Visible Award for socially-engaged practices. Cooking Sections currently lead a studio unit investigating critical questions around refuse and the metabolization of the built environment at the School of Architecture, Royal College of Art, London.
With “Being Shellfish,” Fernández Pascual posits that, as awareness about the environmental footprint of construction increases, the intertidal zone can offer more responsive ways to inhabit the planet and provide regenerative materials. Seaweeds and shellfish are key sources of nutrients and have been used in construction over millennia, he observes. By looking at waste shells and seaweed material cultures in Chile, Taiwan, China, Turkey, Japan, Zanzibar, Denmark, and New Zealand, “Being Shellfish” continues Fernández Pascual’s ongoing investigation on ecosocial coastal innovations on the intertidal zone.
