Cooking Sections
Cooking Sections
Alon Schwabe and Daniel Fernández Pascual
established in London, 2013
live in London
VIDEO SERIES
P.5-Cooking Sections: Oyster Readings-Uptown T Special thanks to Pascal's Manale Restaurant, pascalsmanale.com
P.5-Cooking Sections: Oyster Readings-Lindsay Allday Special thanks to Sidecar Patio & Oyster Bar, sidecarnola.com
P.5-Cooking Sections: Oyster Readings-Alex Kolker. To learn more about LUMCON’s work, visit lumcon.edu
P.5—Cooking Sections: Oyster Readings—Jeffery Darensbourg
P.5–Cooking Sections: Oyster Readings–Tasia Denapolis
To learn more about Pontchartrain Conservancy’s work, visit scienceforourcoast.org
For Prospect.5 New Orleans, Cooking Sections is working on a project to better understand the role of oysters in the Gulf in relation to coastal inhabitation, subsidence, sedimentation, offshore drilling, and human-induced climatic changes. As part of the research process, they have approached a series of thinkers and experts to have an “oyster reading.”
Oysters have populated the waters of Louisiana for millenia, nourishing people living on its coasts. Like a modern palimpsest, oysters record time and events. Similar to tree rings, every season an oyster grows a shell around their lip. As the shell grows it encases the environmental conditions in which they live. Oysters tell stories about hurricanes and droughts, the invention of dredgers, the expansion of Bulbancha/New Orleans and the proliferation of its oyster bars; they also remember oil spills and gas leaks, and more recently, the effects of global pandemics.
Through a series of short filmed oyster readings resulting from interviews with scientists, oyster shuckers, residents, and fisherfolk this project shares the making of the new artwork for P.5, building up to the physical public readings that will happen in October and will allow visitors to read into our common oyster futures.
- Cooking Sections
ABOUT
The London-based duo Daniel Fernández Pascual and Alon Schwabe, known as Cooking Sections, seamlessly blends installation, performance art, and food in their provocative works that address the topics of land use, consumption, climate, the environment, and labor. They look at how and what we will eat as our planet inevitably changes. Their seminal piece CLIMAVORE, an ongoing large-scale installation begun in 2015, explores the political and climatological implications of increasingly obsolete food production practices while challenging the viewer to consider future alternatives. Their work was featured in the Manifesta 12, Palermo (2018), the United States Pavilion at the Venice Architecture Biennale (2014), and has been exhibited at the Peggy Guggenheim Collection, Venice, among others.
Cooking Sections, CLIMAVORE: On Tidal Zones, 2016–present. Site specific installation, Isle of Skye, Scotland. Commissioned by ATLAS Arts, Isle of Skye, Scotland. Courtesy of the artists. Photo by Ruth Clark