Free Tate Britain Exhibition

Art Now Cooking Sections Salmon: A Red Herring

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© Cooking Sections

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Salmon: A Red Herring explores the deceptive reality of salmon as a colour and as a fish

Cooking Sections are Daniel Fernández Pascual and Alon Schwabe. Their long-term project CLIMAVORE explores the relationship between how we eat and the climate emergency.

Salmon is usually thought of as pink. The colour is even called ‘salmon pink’. However, farmed salmon today would be grey. To make them the expected colour, synthetic pigments are added to their feed. As Cooking Sections put it, salmon is ‘the colour of a wild fish which is neither wild, nor fish, nor even salmon’. Salmon are farmed in open nets, which severely impact wild salmon populations and marine life across the seabed of the west coast of Scotland.

The changing colours of species are warning signs of an environmental crisis. Many of these alterations result from humans and animals ingesting and absorbing synthetic substances. Changes in flesh, scales, feathers, skin, leaves or wings give us clues to environmental and metabolic transformations around us and inside us. This installation questions what colours we expect in our ‘natural’ environment as our planet changes.

Prompted by this project, farmed salmon has been permanently removed from food outlets at all Tate sites. It has been replaced with ingredients that promote regenerative aquacultures, including bivalves and seaweeds. You can find these menu items at the Djanogly Café and Members Room. This artistic agreement with Cooking Sections solidifies Tate’s commitment to act in the face of the climate emergency.

Cooking Sections are Daniel Fernández Pascual and Alon Schwabe: a duo of spatial practitioners based in London who use installation, performance, mapping and video, to explore the systems that organise the world through food.

Art Now is a series of free exhibitions showcasing emerging talent and highlighting new developments in British art.

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Tate Britain's Manton Entrance is on Atterbury Street. It has automatic sliding doors and there is a ramp down to the entrance with central handrails.

This exhibition is on the lower floor.

The main level has an immersive installation Duveens Commission – RUPTURE NO.1: blowtorching the bitten peach which includes sudden loud noises. Quiet hours will be available on select dates for those who require a quieter visit. During this time the sounds for the Duveens commission will be turned off.

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Tate Britain

Millbank
London SW1P 4RG
Plan your visit

Dates

27 November 2020 – 31 August 2021

  • Timed tickets must be booked before visiting
  • All visitors including Members need to book a ticket

Pricing

Free with ticket

Art Now: Cooking Sections is included in all one-way routes through Tate Britain.

Take a look at the different options and book your timed ticket:

Book for British Art 1930–now

Book for British Art 1540–1890

Supported by

The Art Now Supporters Circle

Princess Alia Al-Senussi
Charles Asprey
Jamie and Soli Gareh
Emma and Fred Goltz
Alexandra and Guy Halamish
Tierney Horne
Lyndsey Ingram Ltd
James Lindon
Catherine Petitgas
Matthew Slotover and Emily King
The William Brake Charitable Trust
Thomas Dane Gallery
Russell Tovey
and those who wish to remain anonymous

and Tate Americas Foundation

With kind assistance from Veronique Parke