Design, new Spanish cuisine meet in FOODJECTS
MANILA, Philippines - The new Spanish cuisine has revealed itself as one of the world’s most creative and surprising, a success linked to a culinary tradition as rich and varied as the country’s landscape.
This passion for cuisine has mobilized many sectors: companies producing kitchen and household tools, restaurants, food products, publishing houses, the media. Spanish designers have also collaborated in this phenomenon with products and spaces that helped create a new image for Spanish cuisine.
The Spanish embassy and Instituto Cervantes de Manila, in cooperation with Enderun Colleges, Terry’s, Barcino and Bodegas Hidalgo, present FOODJECTS, a design and cuisine exhibit at Enderun Colleges until Feb. 1.
The exhibit, curated by Spanish designer MartÃn Azúa, assembles items by designers and chefs like Ferran Adrià , Patricia Urquiola, Curro Claret and Javier Mariscal, among others.
Over the past few years, Spanish chefs have considered cuisine as a language, a means of expression using new culinary technologies to arouse sensations and emotions.
This concept requires a setting in which the food is part of the show. Thus, the items and products displayed in the exhibit are conceived as tools for a creative cuisine bound to enrapture any diner in all senses.
Many plates are designed for a specific dish, but the opposite can happen, too, as the presentation of a recipe may be conditioned by a particular support. Chefs and designers create new food formats for a better appreciation of textures, flavors, contrasts or aromas.
Cross-culturalism takes on great importance in this process, but at the same time typical Spanish dishes and foods are recovered and astonishingly updated, for example, the deconstructed Spanish omelette (tortilla española) or olive caviar.
Eating has been made a sensorial and intellectual experience in which the sense of humor and surprise play a major role.
Being so close in so many respects, Spain and the Philippines have much in common when it comes to cuisine. Spanish gastronomy is well known in the Philippines through cuisine ambassadors as Juan Carlos de Terry and renown restaurants such as Barcino, GaudÃ, La Tienda, Las Flores or Tapelia.
Within the framework of FOODJECTS, Spanish chefs Juan Carlos de Terry, Jordi Martinez from Barcino, and wine expert Oscar GarcÃa from Bodegas Hidalgo will offer free master classes at Enderun Colleges for students and professionals in the field of culinary arts and hotel and restaurant management.
To recognize and appreciate Spanish wines from Jerez or Spanish high-quality products as cured ham or olive oil at the hand of big connoisseurs of the Spanish cuisine, master classes will be held at Enderun Colleges in January and February.
FOODJECTS has been shown in various cities in the United States, Canada, Australia, Thailand and China, among other countries, and has now reached the Philippines with the aim to promote a better understanding of Spanish cuisine and gastronomy.
FOODJECTS is organized by the Spanish embassy and the Spanish Agency for International Development Cooperation (AECID) with the cooperation of Instituto Cervantes de Manila, Enderun Colleges, Terry’s, Barcino, and Bodegas Hidalgo.
The exhibit features designs by Alejandro Mingarro, Ana Mir, Antoni Arola, Attua Aparicio, Bodo Sperlein, Cosmic, Curro Claret, Culdesac Estudio, Deunor Bregaña y Anne Ibáñez, Diez+Diez Diseño, Ferran Adrià , Emili Padrós, Enric Rovira, Ernest Perera, Gemma Bernal, Gerard Moliné, Jaime Hayon, Javier Mariscal, Jordi Busquets, Julia Mariscal, Luki Huber, Martin Azúa, Marta Méndez, Pati Nuñez, Patricia Urquiola, Rafael Marquina, Ricard Ferrer, Xavier Claramunt/Miguel de Mas, Hector Serrano, and Zoocreative.
