Spanish cuisine is undergoing a wave of innovation as chefs, inspired by new culinary technologies, create new sensations and textures that redefine or give a new take on the traditional Spanish dishes.
This has energized and mobilised many other related sectors to take up the challenge of breaking away from the mould to design products and spaces that serve to express these new forms of cuisines in daring and unusual ways.
Foodjects, a traveling exhibition of specific culinary items curated by Spanish designer Martín Azúa, is coming to Singapore and it will showcase over 100 of such objects that displays chefs and designers’ new formats for food that appreciate the textures, flavors, contrasts, and aromas of the new Spanish cuisine.
Presented by Embassy of Spain-AECID (Spanish Agency for International Development Cooperation), Foodjects will be showcased at LASALLE College of the Arts, this March 2012, from 9 to 18.
Renee Chin. Food writer. Renee’s persona changes depending on the liquid diet she is on for that day. Hence on certain days, she glitters. She tweets at @iwantcoffee
