Oyster Alchemy, by Fahrenheit 180º and Joana Duarte
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Date
- 18:00 / Cancelled 18:00 / Sold out 18:00 – 18:30
Location
South Garden Gulbenkian GardenOyster Alchemy is a modular prototype of community cooking, developed in collaboration with the Marvila community, in Lisbon. The structure includes a work area kitted out with a gas stove, a sink and a long table covered in tiles made from leftover oyster shells.
In partnership with chef and biologist Joana Duarte, this is the kitchen where diverse dishes will be prepared using the organic ingredients from the Portuguese coast of which this installation is composed – oysters and seaweeds. At the end, everyone is invited to try these delicacies.
The work ‘From the Tagus to the Tile’ invites the public to an immersive sensory experience within its own ecosystem, stimulating sight, touch and hearing. The exhibition route unfolds in six distinct modules: ‘Living Fresco’, ‘Cores do Tejo’, ‘Oyster Alchemy’, ‘Vase in Oystermics’, ‘Echoes on a Bench’ and ‘Chronicles of Growth’.
Biographies
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Jeremy Morris
Jeremy Morris (Geneva, 1996) is a Swiss, English and South African architect specialised in soil construction, and a freelance photographer and filmmaker. Graduated with honours and recognized with the award of Federation of Swiss Architects (FAS), his thesis challenged the status quo of contemporary construction practices by advocating for soil as a sustainable alternative to concrete, showcasing Jeremy’s commitment to innovative and environmentally conscious design. Currently, he is living and working in Lisbon, at the Bureau.ac architecture studio, whilst developing his first feature film.
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Joana Duarte
Joana Duarte is a trained chef, who also holds a degree in Marine Biology and Biotechnology (IPLeiria) and a Master’s in Oceanography (University of Cádiz). She began her career at IPMA, working in the pelagic research team (sardine and anchovy), led by Dr Yorgos Stratoudakis. In 2009, she trained in Culinary Arts at the Hoffmann School in Barcelona. For the past 15 years, she has worked in professional kitchens, from Michelin-starred restaurants to a variety of fine dining concepts. In recent years, the chef worked alongside Chef Henrique Sá Pessoa, having been responsible for the restaurant ‘Tapisco’ from its opening in 2017 until 2021. In September 2023, Joana launched ‘Rota das Algas’ (The Seaweed Route), combining her deep knowledge of the oceans – and macroalgae in particular – with the art and passion of gastronomy.
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Luca Carlisle
Luca Carlisle (Geneva, 1997) is a Portuguese, English, and Swiss architect passionate about shifting worldviews through the design of the built environment. With a background in permaculture design and natural building, leading to studies in architecture, Luca carries ecologically minded design through all his work, using his previous endeavours to consolidate this. He approaches the ecological crisis using integral theory, cybernetics, and relational worldviews such as animism. Having grown up surfing from age 5, the stretch of coast between the Tejo and the Atlantic has been his lifelong playground and a driving force behind his ecological advocacy.
Credits
Programming
Inês Valle
Live Arts
Project
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