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Jaio- A Fortiori

on 10 March 2015

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We wish to transmit the ocean environment. Smells of the sea, wet sensation is perceived, blue light, coastal birds singing... Five exhibition elements: four furniture for the Arctic, the Lofoten Islands, the Basque coast, and a forest and an installation called ‘basurama’.
We provide information about life in the ocean, which determines the characteristics of the environment inhabited by the codfish. Ad the landscape
In the tables, magnifiers with cod larvae, otolith, etc..
Cod facts: Measures from 35 cm to 2 meters, with an average length of 1 m. Its weight varies from 3 to 100 kg and the maximum weight known is 96 kilos and maximum age 25 years. During the autumn leave pelagic habitats and sink to the bottom, which suggests to some scientists that cods hibernate.
Has a protein that prevents blood from freezing. this protein is the emulsified with the olive oil produce pilpil sauce.
The Atlantic cod, our Gadus morhua, is a saltwater fish. It is found throughout the North Atlantic, from the surface to a depth of six hundred meters with temperatures up to 4 °. Lives at the bottom of the Barents Sea, north of Norway, and between February and April, swims to the Lofoten islands seeking warmer waters to spawn and reproduce.
Interactive game to raise awareness of the importance of protecting the planet. Take care of the oceans. Let’s save the cod away the garbage.
Installation with glass bottles and a kinect that enables users to control and interact using gestures and lead the cod out of the polluted waters.
And hanging from the ceiling sea birds that can be seen on the coasts of Norway, in the Lofoten or in the Basque coast.
The Science gets other ways to reserve
- drying
- smoked
- salty
- oil
- marinating
- frozen
- empty
- a modified atmosphere
Maritime Museum Ría de Bilbao
Anatomy: how to they swim, how they float and rise to the surface and descend to the depths of the ocean, different body colors. The lateral line, that allows them to detect movement in the water. Swim bladder, respiratory system, water balance, the digestive system, the liver, circulatory system, muscular system, the senses, the sensorial apparatus itself, inner ear, smell, etc.
There are two major groups of fish according to the water where they live. Fish rivers, DO NOT drink water. Fish that live in freshwater rivers, have a concentration of salts in the blood greater than that of water where they swim and therefore tend to get water continuously. But do not drink, but the water flows by osmosis into their body through the gills. If we put a freshwater fish in salt water would burst.

Fish that live in the seas and oceans, however, drink the seawater continuously, because their body has a lower salt concentration than water where they swim If we put a saltwater fish in fresh water, would die dehydrated.
Parts of cod are parts for derived industries: food industry, pharmaceuticals (liver), the chemical industry, fodder (the backbone), and glue (the gut), collagen

The heart of cod : the heart beats very slowly when cod is at the bottom of the sea. Beats 25 beats per minute. Cod blends into the environment in which he lives. At the exhibition if you press with your finger on the sensor... you will be able to hear how the cod heart accelerates to sound like yours.
© Rogelio Sierra Flores. Institute of Aquaculture, University of Stirling (UK) & Ardtoe Marine Laboratory
The otoliths: the black box of cod and of the ocean!
The fishing village: Life in the fishing villages on the edge of the Arctic and the Basque coast: jobs, seasonality, the role of women in fisheries activities, as the main artery of economic activity. The long working periods alternate with long periods of enforced idleness, as determined by the maintenance of the boats and preparing to get back out. The young generations of fishing villages receive as an inheritance a way of living, a way of thinking about relationships with others.
Salting: Salt. There are three types of salt, according to their origin: sea salt and spring water, obtained by evaporation, and rock salt that comes from the mine a mineral called halite rock. Origin and types of salt, properties, qualities, styles: Maldon salt, fleur de sel, and salt in the industries (soils with snow) medicinal uses, skin tanning, metal welding, cleaning chimneys, roads, ceramics, medicine, etc.
The traditional recipes: In every culture and in every period, the control over food is particularly relevant, gender relationships play an important role in the production, distribution and consumption of food. In many cultures, gender hierarchy is expressed through access to food.
Eating is an important social activity and provides various mechanisms for cultural identity. Popular culture, linked to the culture of food and foods that have made culture. We cook and eat the bakailao in many ways, we chose the pilpil, but how do eat other people? dried in Norway, raw sushi in Japan, dourado and bacalhau à Gomes de Sá in Portugal, Lutefisk in Norway,
The times in the kitchen: It transforms the food hurry in pause, able to play an important role in the use of time, splitter and transition. The pleasure of fine cuisine is for all ages, all conditions, all countries and every day, which can be associated with all other pleasures.
Freedom of choice in the use of time: The time spent feeding, is expanding as rising living standards and technology increases, giving power gradually into the schedule to the activity less directly “material “in the gastronomical enjoy. How long does it take (or how long any) in the production, supply and storage of food, and how much time to the acquisition and transfer of technology and knowledge about the food?
Windows through which one can appreciate the festive sound. It is a txoko. Cook, chat, laugh, eat and play mus. And it smells like fried garlic ... and the clicking sounds of garlic in the pan, melting the patter of the rain outside ...
The legal framework: The dizzying guilds on the Basque coast. The Hanseatic League. Privileges, Confirmations, Jurisdictions, Royals Provisions, Orders, Commands for regulation and market activities. The internal organization of the crew. The form of retribution, the payment in kind.
Innovation in packaging, preserving and presenting ways. Installation a lot fictitious packaging with other containers.
QR on an entire wall, quotes from Literature that visitors read with the barcode reader of the smarphone: literary texts throughout history, who have cited the cod. Sentences, sayings and proverbs popular with “cod”, and images of ‘still life’ which contains the cod as an element of the composition
Curator: Nati de la Puerta
Curator: Nati de la Puerta (natidelapuerta@afortiori-editorial.com)
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