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Bakailao-EN

Exhibition BAKAILAO. THE POWER OF THE SENSES" at the Maritime Museum of Bilbao. From 2013/11/07 to 2014/04/30
by

Jaio- A Fortiori

on 16 September 2013

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Transcript of Bakailao-EN

...
COD:THE RAW MATERIAL
PEOPLE
SCIENCE
KNOWLEDGE
THE POWER OF THE SENSES
THE NATURE.
SENSES TO SURVIVE
USING SENSES TO LIVE
SENSES TO REVIVE.
SCIENCE IN THE KITCHEN
Bakailao
We tackle the issue of Bakailao starting from gastronomy
through experience, senses, emotion and surprise.
making every visitor feel trapped by the fascinating world of cod and what it means in our environment.
A special exhibition
In BILBAO
Bilbao is a place of worship of the food, both fine dining,
as for the popular cooking
At the
MARITIME MUSEUM
RÍA DE BILBAO
2013 - 2014
seeking the convergence of the whole audiences whom we direct our exhibition
citizens with a high knowledge of culinary culture (hotel professionals, 'avant-garde cooks' and cutting-edge cuisine)
citizens with an interest in acquiring that knowledge (hotel and catering schools, amateur chefs, etc..)
tourists who visit us for other reasons and who will be surprised with so new exhibition
economic agents who have an interest in these areas of knowledge: salted fish, preserved fish, related industries, etc.
general public who want to learn about cod in a funny way
opinion leaders and specialized magazines attracted by the novelty of the treatment
The idea is to start with a dish of pil pil
With the participation of
The 'haute cuisine': Nerua, Josean Alija
The knowledge:
- Azti Tecnalia
- A Fortiori, Nati de la Puerta
The Maritime Museum Ría de Bilbao
...
the environment the oceans, currents, salinity, temperature, etc. biodiversity and ecosystems, technical details of the cod, similarities and differences with other fish, anatomy of cod, the food chain, how to is reproduced...
fishing, sailing, living, religious (abstinence), cooking, tasting, enjoying (txokos, parties, gastronomic contests, etc).
ZENTZUEN GOZAMENA
W
here
W
hen
W
ho
W
hat
W
ho
One idea = A technique
=Science=
the cod in the literature and in the art, cod and health, other kind of preservation, time to eat, feeding rhythms, the times in the kitchen, science in the kitchen, differences between the gastronomy and the avant-garde cuisine, organolepsia, the creative process...
the skin
the crunchiness
the flavors
the textures
the pilpil
and beyond: we imitate from parents to children, we evolve, we transmit new forms, recipes, new cycles, adaptation
close to Olabeaga, the 'Biscayan Norway'
From the 'Gastronomic Fact', we have built an exhibition around the cod culture and all that it involves, both scientifically and anthropologically, from the point of view sociological, economic, geographical, historical and so on. Looking for the immersion with the whole senses: smell, sight, hearing, taste, touch, balance, etc..
suggestion
In NORWAY
and in another city around world
Norway is a country of fishermen, navigators and entrepreneurs, environmentally concerned.
An international partner
values
cod
Present
Culture
science

playful
local
Industry
International
History
the culture of seafarers, the fishing village, the live in fishing communities, fishing activities, the routes of cod, fishing gear and vessels, the legal framework, the industrial activity on salted fish, processes of conservation and its industries, salting, distribution and selling, related industries
LA SUGESTIÓN DE LOS SENTIDOS
BAKAILAO
Exhibition
Erakusketa
Exposición
BASQUE COUNTRY
for both countries COD is a cultural and social tradition
10th
anniversary of
Bilbao Maritime Museum
in NORWAY
THE POWER OF THE SENSES
ZENTZUEN GOZAMENA
LA SUGESTIÓN DE LOS SENTIDOS
BAKAILAO
Exhibition
Erakusketa
Exposición
Full transcript