About
Alon is the co-founder of Cooking Sections, a London-based practice that examines the systems that organise the world through food. Using site-responsive installation, performance and video, it explores the overlapping boundaries between visual arts, architecture, ecology and geopolitics. The practice uses food as a lens and a tool to research landscapes in transformation. Since 2015, Cooking Sections have worked on multiple iterations of the long-term CLIMAVORE project, exploring how to eat as humans change climates. The work responds to how intensive agriculture, aquaculture and extractivism are eroding what we know as ‘seasons’. CLIMAVORE proposes instead adaptive forms of eating, following the new seasons of the climate crisis: periods of drought, exhausted soil, subsidence or polluted oceans. It works towards establishing the right to food, and envisions regenerative and agroecological food relations that grow ingredients while cultivating ecologies.
Awards
- Turner Prize, 2021 (Nominee)
- Visible Award, 2019 (Shortlisted)
- Future Generation Art Prize, 2019 (Special Prize)
- Innovation Award, Nature of Scotland, 2018 (shortlisted)
- Conservation and Environment category, Scottish Rural Awards, 2018 (shortlisted)
Relevant Publications
- Cooking Sections, Offsetted. Berlin: Hatje Kantz, 2022
- Cooking Sections, Salmon: A Red Herring. London: isolarii, 2020
- Cooking Sections, The Empire Remains Shop. New York: Columbia Books on Architecture and The City, Columbia University Press, 2018