COStum

Embolicant se activa nuevamente el día 9 de febrero, esta vez a cargo de Sara Gómez y Juan David Galindo. Partiendo de los movimientos con los que Puri (apodo de cariño de Purificación) vendedora de la parada “Cansaladeria Puri” del

COStum

Embolicant se activa nuevamente el día 9 de febrero, esta vez a cargo de Sara Gómez y Juan David Galindo. Partiendo de los movimientos con los que Puri (apodo de cariño de Purificación) vendedora de la parada “Cansaladeria Puri” del

EL VIAJE DEL SABOR

Maleta FoodCultura La Maleta FoodCultura forma parte de la instalación El Viaje del Sabor del Pabellón de España de la Expo Milano 2015 que permanecerá abierta hasta el 31 de octubre. La instalación propone una revisión del viaje cultural de

EL VIAJE DEL SABOR

Maleta FoodCultura La Maleta FoodCultura forma parte de la instalación El Viaje del Sabor del Pabellón de España de la Expo Milano 2015 que permanecerá abierta hasta el 31 de octubre. La instalación propone una revisión del viaje cultural de

Grill Art

“In case of Fire” es una instalación realizada por Foodcultura  en el marco de la exposición Grillart organizada por Kunst Raum Riehen en Basel. “Enjoying increasing popularity grilling presents a contrast to this completely controlled way of preparing food. Barely

Grill Art

“In case of Fire” es una instalación realizada por Foodcultura  en el marco de la exposición Grillart organizada por Kunst Raum Riehen en Basel. “Enjoying increasing popularity grilling presents a contrast to this completely controlled way of preparing food. Barely

St. Stomak

Since 2010 FoodCultura held every October 16 the annual celebration of Sant Stomak, coinciding with World Food Day. This year took place in the Boqueria Satellite FoodCultura in Boqueria market in Barcelona. ‘Saint Stomak’, FoodCultura Boqueria Satellite Mercat de la

St. Stomak

Since 2010 FoodCultura held every October 16 the annual celebration of Sant Stomak, coinciding with World Food Day. This year took place in the Boqueria Satellite FoodCultura in Boqueria market in Barcelona. ‘Saint Stomak’, FoodCultura Boqueria Satellite Mercat de la

Big Draw

LUNCH Edible cookbook Using the act of drawing, this workshop is intended to make us think about Sunday lunches and the cultural, social and urban relations and connections that are established during that time. What do we like to eat?

Big Draw

LUNCH Edible cookbook Using the act of drawing, this workshop is intended to make us think about Sunday lunches and the cultural, social and urban relations and connections that are established during that time. What do we like to eat?

Digestible News Marseille

“Digestible News” is a FoodCultura action that starts as a part of a metaphorical reflection on Press and Food as the first edible paper. In this occasion the editorial office was settled in La Friche de Mai, invited to the

Digestible News Marseille

“Digestible News” is a FoodCultura action that starts as a part of a metaphorical reflection on Press and Food as the first edible paper. In this occasion the editorial office was settled in La Friche de Mai, invited to the

MilagroLimón

SOON IN ENGLISH Milagrolimón fue la presentación de un libro, una procesión luminosa y una celebración gastronómico-festiva en torno al limón. Comenzó con la presentación del libro “Ritual, Cultura, Comida: Blanca”. La publicación es el resultado de la experiencia vivida

MilagroLimón

SOON IN ENGLISH Milagrolimón fue la presentación de un libro, una procesión luminosa y una celebración gastronómico-festiva en torno al limón. Comenzó con la presentación del libro “Ritual, Cultura, Comida: Blanca”. La publicación es el resultado de la experiencia vivida

Sabores y Lenguas

Tastes and Tongues is a Project in process with a double objective: On the one hand to contribute to the perpetuation of local culinary traditions, many of which are still in the oral transmission phase and risk disappearing. On the

Sabores y Lenguas

Tastes and Tongues is a Project in process with a double objective: On the one hand to contribute to the perpetuation of local culinary traditions, many of which are still in the oral transmission phase and risk disappearing. On the

Digestible News

Presented during Miami Art Base 2011 in the Cisneros Fontanals Art Foundation (CIFO) in the context of the exhibition “Frames and Documents: Conceptualist Practices”, “Digestible News” is an interactive action in which visitors experimented with the idea of creating, eating, digesting news…literally.

Digestible News

Presented during Miami Art Base 2011 in the Cisneros Fontanals Art Foundation (CIFO) in the context of the exhibition “Frames and Documents: Conceptualist Practices”, “Digestible News” is an interactive action in which visitors experimented with the idea of creating, eating, digesting news…literally.

Poble News #1

“Communion Wafers with Squid Ink” is an action organized by Food Cultura with the collaboration of the artist Alicia Ríos, that consists of a briefing to the participants followed by the presentation to each of them  of a 47x33cm sheet

Poble News #1

“Communion Wafers with Squid Ink” is an action organized by Food Cultura with the collaboration of the artist Alicia Ríos, that consists of a briefing to the participants followed by the presentation to each of them  of a 47x33cm sheet

Olienunllum

Action / installation around the olive tree in the patio of the Miró Foundation, consisting of an aperitif made up of a cocktail concocted from a distillation of 47.5o Arbequino olive oil and served in test tubes. The “Miró 47.5o” was offered

Olienunllum

Action / installation around the olive tree in the patio of the Miró Foundation, consisting of an aperitif made up of a cocktail concocted from a distillation of 47.5o Arbequino olive oil and served in test tubes. The “Miró 47.5o” was offered

Alba

A Celebration of the Dawn Breakfast banquet / Tribute to the winged lionesses of the Velazquez Palace, celebrated at the dawn of the 2010 Madrid White Night. The action unfolded in seven steps: –6.00 am: Assembly and sharing out in the

Alba

A Celebration of the Dawn Breakfast banquet / Tribute to the winged lionesses of the Velazquez Palace, celebrated at the dawn of the 2010 Madrid White Night. The action unfolded in seven steps: –6.00 am: Assembly and sharing out in the

Power Food

This Project accentuates the idea of “medifood” (food and medicine) and so-called energy-giving food, delving into the magical powers of certain culinary recipes, the practices of natural medicine and the properties of drugs and home remedies used in the different

Power Food

This Project accentuates the idea of “medifood” (food and medicine) and so-called energy-giving food, delving into the magical powers of certain culinary recipes, the practices of natural medicine and the properties of drugs and home remedies used in the different

Oda a la Papa

The potato is a fundamental nutrition product in numerous zones of the planet, especially in Latin America. There is an extensive ancestral and symbolic culture around it, whose attraction we have always felt. Ode to the Potato was configured as

Oda a la Papa

The potato is a fundamental nutrition product in numerous zones of the planet, especially in Latin America. There is an extensive ancestral and symbolic culture around it, whose attraction we have always felt. Ode to the Potato was configured as

Gambas on Wheels

A play of ideas on the rythm of daily life, the wasting of energy, culinary instruments and the temperature, Gambas on Wheels consists of a travelling aperitif cooked in motion on the engine of  a moving car. Monstse Guillén and

Gambas on Wheels

A play of ideas on the rythm of daily life, the wasting of energy, culinary instruments and the temperature, Gambas on Wheels consists of a travelling aperitif cooked in motion on the engine of  a moving car. Monstse Guillén and

Picantó a la Moritz

Was presented in the BCN degusta Salon on the occasion of the publication of the book “Imaginary Crockery”. It was a recipe whose basic ingredients were a “picantó” chicken and a can of beer. The master of ceremonies blended a sauce

Picantó a la Moritz

Was presented in the BCN degusta Salon on the occasion of the publication of the book “Imaginary Crockery”. It was a recipe whose basic ingredients were a “picantó” chicken and a can of beer. The master of ceremonies blended a sauce

Panlingua

Bread is, possibly, the most universal food in existence. It is counted among the few foods called supracultural. Within the framework of the collective project “banquet, metabolism and communication” the “PANlingua” project proposed a double invitation: on the one hand,

Panlingua

Bread is, possibly, the most universal food in existence. It is counted among the few foods called supracultural. Within the framework of the collective project “banquet, metabolism and communication” the “PANlingua” project proposed a double invitation: on the one hand,

Vajilla Imaginaria

Imaginary Crockery is a project born in Barcelona in which more than two hundred people have generously collaborated Artists, designers, cineasts, cooks, architects, neighbours and the intemerata were asked to make an intervention of their own choice of format and

Vajilla Imaginaria

Imaginary Crockery is a project born in Barcelona in which more than two hundred people have generously collaborated Artists, designers, cineasts, cooks, architects, neighbours and the intemerata were asked to make an intervention of their own choice of format and