Food Line

A shared gastronomic experience

The promoted BCD encounter between the designer Martín Azúa and the gastronomic director from the emblematic establishment Monvínic, Guillem Oliva, arises a reflexion on the “sharing on the table” concept. Food line menu means breaking the dish sequence from a traditional menu. This new ritual has an impact on the preparation of the dishes at the kitchen, table service and the guest behavior. It is a large wooden support that contains a number of dishes. It is placed on two pieces in the center of the table. It may have different lengths depending on the number of diners. Table service becomes a performance where the presentation of the dishes, table service and diners interaction play an important role.

Food Line is presented on June 10th at the Design Hub, in the framework of the Barcelona Design Week organized by the BCD (Barcelona Design Centre) at 19:00.

Design by Martín Azúa

Prototype made by Orwood

martinazua.com

TASTE, 2016

Come taste bites of food served in non-traditional vessels. 

Flagler art students enrolled in 

Laura Mongiovi's Ceramic Sculpture class 

will offer taste bites in unique and creative sculptures. 

Flagler College Campus

West Lawn, 

Wednesday

Nov. 30

10:00 - 10:30

First come, first serve. 

We cannot accommodate those with food allergies.

Jean Marie Casbarian, Artist

Counting Pomegranate Seeds
Rapid Pulse International Performance Festival, June 2012
Defibrillator Performance Art Gallery, Chicago, Illinois
2-day performance with Sami Ari

Counting Pomegranate Seeds is based on an Armenian family myth that the pomegranate, a symbol of life and fertility, holds 365 seeds. If one were to place a seed in their pocket every day, they would be granted good luck. Using old linen nightgowns and hand-me-downs, small pockets are constructed, each holding a seed. As the artist obsessively counts the seeds, the fruit bleeds into her lap in an attempt to renew and regenerate youth.

jeanmariecasbarian.com