Today, I visited the FOODJECTS: Design & the New Cuisine in Spain exhibition presented by the Embassy of Spain and Apartment Zero in DC. It was part of Preview Spain: Arts & Culture ‘09 - a program by the Spain-USA Foundation to herald the opening in 2011 of the SPAIN/US House for cultural relations and public diplomacy in Washington, DC.
The exhibition, conceived and curated by Martín Azúa, showcases hundreds of objects designed to complement the latest trends in Spanish cuisine. From the free companion book:
Chefs and designers collaborate to provide new formats for food, to appreciate the textures, the flavors, the contrasts or the aromas.
Some of the items that stood out were:
Spoon with pincer. It allows a diner to smell one thing and eat another, awakening a cross-breeding of the senses. Designed by Luki Huber. Produced by Ferran Adriá for the Faces collection.
Writing spoon. Eating is a creative act, prolonged with this spoon which makes it possible to write and draw over coffee, chocolate and sauces. Designed by Julia Mariscal.
Coporrón. A hybrid object, between a copa glass and a porrón wine-drinking bottle. Designed by Martín Azúa and Gerard Moliné.
Chocolate Accents. Chocolate balls cut so that they can be placed on the rim of a Cava glass. Designed by Ana Mir. Produced by Enric Rovira.
Gaudí Hexagon. A chocolate reproduction of Gaudí’s hexagonal tiles in the Paseo de Gracia paving in Barcelona. Designed by Enric Rovira.
Candle Can. Fruit-scented candles in sardine cans. Designed by Luki Huber and Marta Méndez.
Spherification Kit. This is the Texturas product line, indispensable for including in your cuisine some of the best-known techniques of Albert and Ferran Adriá such as hot gelatins, airs, melon caviar or spherical raviolis. Designed by Cosmic. Produced by Solé Graells.
Oh, and guess who showed up while I was there? The answer is on my Flickr set.
