Tapas. Spanish Design for Food explores the interface between design and gastronomy
After calling in at cities like Tokyo, Miami, Washington, Seoul, Toronto and Madrid, Tapas. Spanish Design for Food is returning to its place of origin to bring its three-year tour to an end. It will be at Barcelona’s Design Museum from 9 March to 21 May, though the official opening is scheduled for 8 March, which will include tapa tasting courtesy of the restaurant Sauleda.
Curated by the architect Juli Capella, Tapas shows how design and gastronomy interrelate in a creative way and are, in fact, two of the most solid Spanish creative disciplines with the greatest international projection. The exhibition is produced by Acción Cultural Española (AC/E), and is presented in three sections: the kitchen, the table and the food itself. The first section shows how food is prepared and the utensils used to do it, approaching the kitchen as a laboratory, both in the home and in restaurants. The second section focuses on the objects designed to serve food at the table and the social ritual that accompany meals. Finally, the third section is centred on the design of the food, from traditional to more avant-garde approaches.
The exhibition will be accompanied by a host of parallel activities including a cycle of dialogues between chefs and designers like Ferran Adrià and Luki Huber, Jordi Roca and Andreu Carulla, and Javier Bonet and Martí Guixé. There will also be workshops on eco-design and social design, creative workshops and itineraries suitable for the whole family, as well as professional conferences and meetings.
Additional information can be found here.
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