text: Sal a la Sopa | la Capella | Barcelona - Ajuntament de Barcelona
  Biel Capllong
  From November 19, 2004 to January 9, 2005
  Little fat and very tasty
  In the Capella de l'Antic Hospital de la Santa Creu we put salt in the soup – we're organising an exhibition in which a good deal of the tiny fragments of our culture will be present, so that we can get to know each other a little better. So together we can see the cultural diversity in which we live and create links and interrelate with the creativity currently being developed.
  Dirty soup · We carefully joint a chicken and put it in the saucepan. We add the celery, onion, saffron, salt and water and leave it to boil until the chicken is well cooked. Meanwhile, we boil the eggs, shell them and put them to one side. We mince the meat and roll it into meatballs, which we coat with the beaten egg and breadcrumbs and then fry. When the chicken is cooked we strain off the broth into another saucepan and bring it back to the boil. We take the chicken off the bone and add it to the broth when it begins to boil, along with the meatballs and the pasta. Shortly before serving the soup we chop up the boiled eggs and add them to the broth."
  This broth has been thickened with the work of the illustrators and designers of graphics and objects Meritxell Duran, Marc Taeger and Curro Claret, together with the textile creators Gabriel Torres and Nina Pawlowsky, and the photographers Txema Salvans and Biel Capllonch. Other components of this subtle pleasure of taste are the artist Pep Duran and the creator in the kitchen Paco Guzmán, as well as Marcel F. and the soundscape provided by VACCA and scenography of sound and movement by Sol Picó.
  All of which is seasoned with musical activities by Cabo San Roque and Convolution. Aldo taking part in this succulent first course is the assembly design, which is by Xavier Manubens. A complete, suggestive, dense show from which the spectator will retain different links, details and levels of interpretation and in which it will not be necessary to savour all the ingredients of the dish at the same time.
  Artists: Xavier Manubens, Meritxell Duran, Marc Taeger and Curro Claret, Gabriel Torres and Nina Pawlowsky, Txema Salvans and Biel Capllonch, Pep Duran, Paco Guzmán, Marcel F., VACCA, Sol Picó, Cabo San Roque and Convolution