Farmed salmon can end up deformed, blind, riddled with sea lice and driven to eat each other. Eco art activists Cooking Sections are highlighting their plight – and getting Tate to change its menus
A few months back, a book arrived in the post – tiny, not much larger than a bank card. Though the cover was grey, its pages were a riot of pinks, from deepest persimmon to pale rose. Printed on them were dense, technical essays referencing everything from fish farming to Adam Smith’s The Wealth of Nations. The title was Salmon: A Red Herring.
Fish is an unexpected topic for an art book – but then the duo who created this little volume, Daniel Fernández Pascual and Alon Schwabe, aren’t really going for the coffee-table market. Operating under the name Cooking Sections, the pair have a thing for food. Their art is about what we eat and its impact on the Earth.