This year’s Venice Biennale will kick off on August 29th and run through November 25th and for the first time, the Institut Ramon Llull will be presenting an exhibition dedicated to Catalan and Balearic architecture entitled “Vogadors”, featuring nine projects from nine different architects that epitomize the contemporary and avant-garde works from the regions. The exhibition is inspired by the Mediterranean Sea, which is the main geographical feature of the regions, and by the words of Jorge Oteiza, “He who forges ahead creating something new does so like an oarsman, moving forward but back-paddling, looking behind him, towards the past, towards what exists, so as to be able to reinvent its underpinnings.”
Follow us after the break to see the projects to be featured at the exhibit.
Organized by RCR Arquitectes and the Bunka Foundation, this year’s course, which takes place August 4-31, offers the architectural point of view of RCR Arquitectes, with the architects’ monitoring of the projects produced in the workshop and guided tours throughout their built work. This course will be complemented with conferences given by prestigious guests combining architecture, landscape and other related issues (Josep Maria Montaner, Hisao Suzuki, Carme Pigem, amongst others). Participants will live an intense experience during one month in which creativity and humanism will trace the main axes of the course, in order to achieve a complete and high standard result and understanding of an architectural Project. More information after the break.
The Architecture and Transformation of elBulli / From World’s Best Restaurant To Culinary Research Foundation
Food is as much about architecture as it is the concept of taste. With food comes the sum of its parts to create the whole, the great attention to detail and the emotion of first bite like that of entering a memorable space for the first time.
Jorge Louis Borges says, “The taste of the apple lies in the contact of the fruit with the palate, in the fruit itself, in a similar way poetry lies in the meaning of the poem and the reader, not in the lines of symbols printed on the pages of a book. What is essential is the aesthetic act, the thrill, the almost physical emotion that comes with each reading.”
Ferran Adria, the master chef of elBulli, which has religiously been called the Best Restaurant in the World, has a heideggerian approach to food, cooking, and the physical act of eating. Similar to that as architects with the same heideggerian approach and the concepts of material, making, and the experiencing of space. Like Jorge Louis Borges and heideggerian architects, Ferran Adria crosses the realm of cooking and enters the presence of wholeness of experience. Transforming the traditional means of eating and elevating them to a memorable moment where memory, experience and taste meet.
Continue reading for more in-depth information.