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Barcelona, Spain



My Trip to Barcelona, Spain

My Trip to Barcelona, Spain



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    Barcelona, Spain Barcelona, Spain Presentation Transcript

    • Barcelona, Spain
      Architecture, Culinary Art and Sceneries
      June 2009
      Population: 4.9 millions.
      Official Language: Castilian and Catalan.
      Nickname: CiutatComtal (City of Counts or Ciudad de Condes) or the City of Gaudi.
      Known for: Commerce
    • Architecture
      The City of Gaudi
    • Antoni Gaudi
      (25 June 1852–10 June 1926).
      Born in Catalonia
      Studies: EscolaTècnica Superior d'Arquitectura in Barcelona.
      After five years of work, he was awarded the title of architect in 1878. The Dean signed his diploma and said:
      "Qui sap si hem donat el diploma a un boig o a un geni: el temps ens ho dirà" ("Who knows if we have given this diploma to a nut or to a genius. Time will tell."
    • Casa Mila (La Pedrera, The Quarry) 1906-1910
      Original Owners Rosario Segimon and PereMilà
    • Park Guell 1900-1914
    • Templo de La SagradaFamilia(Temple of the Holy Family) 1882-2026
      When asked about the timeline, Gaudi said: "My client is not in a hurry."
    • A Map of Christian Symbolism
    • Culinary Art
      FerranAdria and El Bulli
      FerranAdria  was born May 14, 1962 in L'Hospitalet de Llobregat
      FerranAdria has been called the world's greatest chef. He is certainly one of the most creative. Gourmet magazine referred to Adria  as "the Salvador Dali­ of the kitchen". His restaurant, El Bulli, was recently named best restaurant in the world by the prestigious Restaurant magazine.
      The World's 50 Best Restaurants is produced by Restaurant Magazine
      2009 El Bulli, Spain
      2008 El Bulli, Spain
      2007 El Bulli, Spain
      2006 El Bulli, Spain
      2005 The Fat Duck, England, UK
      2004 The French Laundry, Napa Valley, California, US
      2003 The French Laundry, Napa Valley, California, US
      2002 El Bulli, Spain
    • Adria is the Father of Modern Molecular Gastronomyis a scientific discipline involving the study of physical and chemical processes that occur in cooking. It pertains to the mechanisms behind the transformation of ingredients in cooking and the social, artistic and technical components of culinary and gastronomic phenomena in general (from a scientific point of view).
      Adrià, born in Barcelona 44 years ago, is a chef. But, if you deconstruct him the way he deconstructs food, you discover that he is also an artist, a scientist, an inventor, a stage director, a designer, a philosopher, an anarchist and, to a degree that some of his more solemn admirers maybe fail to grasp. The Guardian
    • “Time magazine, describes him as one of the 100 most influential people in the world.”
      Deconstruction is one of the Adrià inventions that have changed the face of gastronomy. To understand how it works, let's look at what he does with a classic dish of his native land, tortilla española - Spanish omelette. First, he reduces the old-fashioned tortilla to its three component parts: eggs, potatoes and onions. Then he cooks each separately. The finished product, the deconstructed outcome, is one-part potato foam (food-foaming is another technique Adrià has given the world), one-part onion purée, one-part egg-white sabayon. One isolated component is served on top of the other in layers, and topped with crumbs of deep-fried potatoes. The dish, minuscule, comes inside a sherry glass. Adrià, with the playful irony that exists in practically everything he does, names this dish...tortilla española.
    • It being virtually impossible these days to get a table at El Bulli, people all over the world are always asking me what it was like. I always give the same answer. That if what you are after is some honest-to-goodness grub, a barbecued burger in the garden might do just as well. But this was much more than eating. This was Gaudí's architecture brought to the kitchen. This was the culinary equivalent of the Cirque du Soleil, complete with acrobats, magicians and clowns.
      The Lab
      “More top-level chefs on sabbatical go to his restaurant than any other restaurant in the world: that is why those same chefs will concede that 90 per cent of the truly innovative ideas to have emerged in cooking since El Bulli seriously took off in the mid-Nineties have come from Adrià and his team.”
      FerranAdrià is the dean of molecular gastronomy, the Catalonian chef who uses his kitchen laboratory for creations like liquid ravioli; caviar made from olive oil; an elliptical olive that is pure liquid; pine cone mousse; ravioli of cuttlefish wrapped around coconut milk; and Parmesan snow. They are astonishing and often baffling technical accomplishments that have garnered many disciples and set trends in restaurant kitchens worldwide.
      See Link
    • First Week, Second Day: The Paella
    • Paella Barcelonesa
    • First Week, Day 5: Downtown Barcelona Tour
    • Montjuïc
      The Castell de Montjuïc largely dates from the 17th century, with 18th century additions. In 1842, the garrison (loyal to the Madrid government) shelled parts of the city. It served as a prison, often holding political prisoners, until the time of General Franco. The castle was also the site of numerous executions.
    • Last Week, to Las Cavas
    • Adeu!