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Friday, July 30, 2010

OBITUARY. JOSÉ ANTONIO CORRALES, THE ARCHITECT OF ETHICS


With the loss of José Antonio Corrales on July 25, we also lose a key figure to understand the Spanish architecture in the second half of the twentieth century.
Read the entire article in spanish by Rafael Moneo at EL PAIS


Thursday, July 29, 2010

M+T in EL PAIS

Friday, July 23, 2010

BLOW UP BENCH


The way we look at things transforms them. In Antonioni's film, the act of zooming into a photo becomes an alchemical operation, a look of great intensity with the power to reveal the fragments of a story. With each new zoom we go away from what we know and we dive into the mysterious inner world of the author.Blow Up is an ambiguous object whose original scale is unknown. It appears to us as a mute object, without references, sculpted by the look of the architect in a place where thoughts leave words behind and are finally set free.
www.escofet.com



A MUSEUM FOR SAN FERMÍN


The ground-breaking ceremony of Museo de los San Fermines, a flagship project in Pamplona with an investment of 25 million euros, will take place this year.

SUMMER DISH BY ATRIO. TOMATO SOUP WITH CUMIN.


ingredients for four people
for the soup
· 1 onion
· 1 red pepper
· 10 ripe tomatoes
· 2 slices of bread
· a pinch of cumin
· 4 cloves of garlic
· 8 grapes
· sugar
· olive oil
· salt
for the basil jelly
· 50g fresh basil
· 15 cl grape juice
· 3 sheets of gelatine soaked
for the grape jelly
· 33 cl of white grape juice
· 2 sheets of gelatine (40g)
· 1 tablespoon of soy sauce
preparation
soup
01. Sautée the onion and chopped red pepper with a little olive oil
02. Add tomatoes, cut into pieces, and a pinch of cumin. Simmer and add a sauce of chopped garlic and bread in cubes
03. Blend and add salt and sugar
basil jelly
01. Drain and blend the basil leaves with gelatine previously soaked and grape juice. Pass through a fine sieve and let stand two hours in the refrigerator.
grape jelly
01. Heat the juice and dissolve the gelatine previously soaked and drained.
02. Add soy souce.
03. Drain through a colander on a pyrex dish and let congeal in the refrigerator
presentation
Distribute diced gelatin and quartered grapes in soup plates . Add a splash of olive oil and the soup.

TOLETUM VISIGODO INTERNATIONAL COMPETITION. FIRST PRIZE


The International Center of Visigoth Culture takes formal and constructive references from a pragmatic and striven architecture, ranging from a modernity of minimums, with elemental volumes, to a vernacular architecture, balanced, sustainable and quiet.The proposal is structured around a system of quadrangular cells, with a broken perimeter and fragmented volumes that try to stimulate a large area free of buildings. Without having to appeal to an iconic unique volume, it constitutes a reference point, a focus for activating the area, establishing an appropriate relationship with the built elements of the environment. The proposed package consists of a cluster of elementary cells that confront different orientations. The movement of volumes, covers, and geometry try to solve the visual relationships with the environment by using the deliberate formal ambiguity of its picturesque and not hierarchical volumetry, and the earthy colors of their materials, looking for a bond with the environment.

PARTICIPATING OFFICES:
Toyo Ito
Zaha Hadid
Richard Rogers+Vidal Asociados
Alejandro Zaera Polo
Dominique Perrault
Emilio Tuñón y Luis M. Mansilla
Fuensanta Nieto y Enrique Sobejano
Angela García de Paredes e Ignacio García de Pedrosa
Antonio Cruz y Antonio Ortiz
Steven Holl

WORLD CUP CHAMPIONS!



Friday, July 2, 2010

BRYONY ROBERTS VISITS LALIN TOWN HALL WORKS



Photo by Bryony Roberts .