Cooking Sections: Waves Lost to Sea

Waves Lost at Sea traces the evolving practice of Cooking Sections — founded in London by Daniel Fernández Pascual and Alon Schwabe — whose work spans visual arts, architecture, and ecology. Since 2013, they have investigated anthropogenic infrastructures, industrial food systems, and human-made climates: from artificially colored farmed salmon and drained buffalo wetlands to ocean-filtering oysters and Sicilian tomatoes outlawed under EU regulations. Their research-based practice exposes the legal, environmental, and metabolic struggles behind what ends up on our plates. Bringing together six newly commissioned essays alongside an extensive image series with detailed captions and annotations, the book traverses legal fictions, queer ecologies, disappearing landscapes, and speculative tastes — inviting readers to rethink food cultures and agricultural imaginaries at both microscopic and planetary scales. Published alongside Cooking Sections' first exhibition in Spain at Centro Botín, Santander (October 2025 – February 2026). Turner Prize nominated, 2021.