Posted on April 19, 2011 - by Adrian Murcia

Fermented Spain: Wine, Cheese & Ham

Friday, April 29, 2011
7:00 p.m.- 8:30 p.m.

Great Hall, 1st Floor
Brooklyn Museum
200 Eastern Parkway
Brooklyn, NY
$65
Price includes museum admission

As in its political and social realms, Spain’s gastronomic culture has transformed itself so thoroughly in the past 30 years that even professionals have a hard time keeping up with all the changes. What’s even more fascinating, even as the country becomes synonymous with innovation and modernity, tradition dies hard in this ancient land, making for some interesting juxtapositions and unlikely bedfellows. In this class, as we sample some of Spain’s fermented greatness (including its celebrated jamo?n ibe?rico) we’ll take a sweeping look at what Spain looks like today, where it’s been, and where it’s likely headed.

Class will take place inside a new exhibition at the Brooklyn Museum called reOrder, an architectural installation housed within the museum’s Great Hall.  Designed by Brooklyn-based creative practice Situ Studio, the design comprises a series of stretched fabric canopies and integrated furnishings that swell, expand, and augment the profile of the existing monumental columns.

As it does every Thursday and Friday evening, the Brooklyn Museum will remain open after class until 10 p.m.

SEE A REVIEW OF THIS CLASS