ShareFacebook Twitter AddThis
What do the arts of glass-blowing and cooking have in common? If the main ingredient is sugar, then a lot more than you’d think! By now, Barcelona has become a kind of real-life foodie think-tank, where contemporary Spanish cuisine has its roots, a city that prides itself on pushing boundaries and thinking “outside the box”. And as an initiative co-sponsored by BCN Design Week, the first edition of Oh!BCN took place from October 17-21, 2011, bringing together chefs and bakers, artisans and designers, trend spotters and trend setters.
The culinary highlights, and the subject of our photo gallery, were the creative workshops with “sugar glass”: which is a way that artisans create prototypes of future glass designs by creating them with “blown” sugar. Over the course of three days, several teams of local and international glass artists and designers got together with food experts and chemists to create one collaborative piece that expressed the “collective identity” of Barcelona.
The evening of October 17th was dedicated to a conference entitledInnovation à la carte, with special speakers from the highest echelons of artistic and culinary innovation like chef Albert Adrià, the founder and director of Barcelona’s ground-breaking tapas restaurant, Tickets (and part of the team behind his brother Ferran Adrià’s legendary el Bullì), Ester Luesma and Xavi Vega, the soul and hands behind LuesmaVega, a workshop that creates glass pieces for high gastronomy restaurants, the president of the trend research institute – famous worldwide – Future Concept Lab, author of La Actitud Creativa! Rafael Lamata, and the internationally renowned pastry chef, Christian Escribà – the founder and creative force behind Pasteleria Escribà in Barcelona.
Take a look at our gorgeous photo gallery of these creative workshops.