DIMAD explora en di_food las relaciones entre el diseño y la gastronomía. En di_food tendrá cabida cualquier formato: exposiciones, talleres, encuentros, presentaciones, banquetes, conferencias… todo lo que favorezca la interacción entre estas dos disciplinas.

The concluding event where both workshops met


    On Friday 15th November the outcomes of the Tapas workshops where exhibited at the Spanish Embassy in Tokyo. The event was held in the embassy's library. In it, Luis Úrculo and Miguel Angel de la Cruz explained to the attendees what each of the workshops consisted of.


    Appearance of the Library at the Spanish embassy in Tokyo on the day of the presentation of the Tapa as Haiku workshops.

     The concluding event of the design and gastronomy workshops took place on Friday 15th  November at the library in the Spanish Embassy in Tokyo. In it , Designer Luis  Úrculo and chef Miguel Angel de la Cruz explained what each of their workshops consisted of. The student participants were also present and had the chance to comment on their experiences and exhibit their work.

    The Library hall had been arranged so that the bookshelves were hidden behind long banners that draped them from floor to ceiling. In the centre of the hall stood a long, tall, narrow table covered in white sheets and lit by a chain of light bulbs held at the end by wooden sticks imitating the ones that are seen in fairs. The tapas from the gastronomy workshop created on the previous day at the Hattori college kitchens where placed on one end of the table. On the other end were placed the books used as a source of inspiration and the concluding video created by the design workshop.


    One end of the table with the tapas created by the Hattori college students being photographed by some attendees.

    During the show, chef Miguel Angel de la Cruz explained his interpretation of the two tapas he had created for the workshop. One of them with a sumptuous appearance but bland-tasting, against the other,  as simple as a chestnut. The first one had golden spheres soaked in a golden liquid that hardly had any flavour at all. The second, on the other hand, hid under its humble appearance a tasty cream made from duck liver. The appearance and humbleness of the nut camouflaged an unexpected taste. The habit of eating with your eyes (not only caused by anxiety and precipitation but also by futile and false reputation) was unmasked by the overriding value of a good flavour.


    Miguel Angel de la Cruz explaining the tapas he had created for the workshop.


    The tasty chestnuts created by Miguel Angel de la Cruz with duck liver.

    Designer Luis Urculo explained that the visual extracts from the narratives, stories and books selected by each student were similar to what a tapa represents compared with a full dish made up of its main ingredients and side accompaniments. When it’s being eaten, impressions get mixed up  while ingestion is prolonged, and the different culinary aspects together with all the possible combinations of flavours are discovered. The tapa aims to find the maximum possible condensation through acceptable omissions that allow the palate to experience a summary of the full dish. The video fragments of the books that had been abstracted in images by the students were, therefore, the visual tapas of the whole narrative; that essence that remains printed in the memory of their reading them.


    Luis Urculo explaining the Visual Tapas which had been created for the design workshop.

    Photography: Paula Fujiwara