How to turn an egg into crème caramel

How to turn an egg into crème caramel

Collective research get-together with Sara de Ubieta

Dates: Wednesday 22 and 29 January 2020 between 7.00 and 9.00 pm

“Recipes are common property, they are shared, they are tried and they are altered.”

How to turn an egg into crème caramel is a collective research get-together led by Sara de Ubieta. Connected with footwear design and the handicrafts, she takes as her starting point the processual methodology of cooking – in which the physical nature of the ingredients constantly mutates and transforms – employing unconventional materials and forcing them into a specific form: the negative of a foot.

Just as wet sand is capable of copying the shape of a bucket when we make a castle on the beach, so this same magical condition will enable an egg to turn into crème caramel.

----

To participate in this get-together, you must send an email with an attached brief statement outlining the reasons for your interest to lacapella@bcn.cat.