“Salmon colour” is what we usually say to describe a shade of pink tending towards orange. But the salmon that we bring to our tables today would be as grey as herring if not for Canthaxanthin, an artificial colouring added to the diet of bred salmon. In nature, in fact, it’s the crustaceans and mollusks upon which they feed that give salmon their characteristic colour. The artistic duo Cooking Sections (Daniel Fernández Pascual and Alon Schwabe) have decided to explore this topic in-depth in a project that looks at the environmental impact of fish farming. In the installation created for the Tate Britain, sounds, lights and sculptures explore the “deceptive reality of salmon”, overturning the most rooted convictions. We discover, for example, how breeders choose among a range of 15 tones of pink, that which they deem most satisfying to the eyes of consumers. Salmon, note the artists, is just an example of the chromatic oddities that industrialisation and environmental decay have introduced in nature - the mutant colours of meats, feathers, scales and leaves can be interpreted as clues to important transformations occurring both around us and inside us.
The dining halls of the V&A are over 150 years old. Designed by stars of interior design of the 1800s, it transformed the experience of visiting the museum and was well ahead of its time in respect to the rest of the world.
When Art is Adrenalin. In Orbit with Carsten Höller and Anish Kapoor
Climb up the highest sculpture in the United Kingdom and slide down the vertiginous tunnel of the Slide - it’s happening in the East End where the ArcelorMittal Orbit brings back the thrills of the 2012 Olympic Games.
At the British Museum, a Journey through the History of the Tantra
From India in the Middle Ages to contemporary feminism, tantric philosophy revolutionised both East and West. But what do we really know about it? A gallery of precious objects reveals its secrets across cultures and time.