There are dozens of definitions and uses of the word border, but last Wednesday, September 13, at the opening of the exhibition The Night of the Border at the French Institute of Madrid, we learned other approaches from the curator Inés Muñoz Cano, and from the works of five artists in residence at the Casa de Velázquez, Continúa leyendo ARTE en LA RED: ¿Qué es una frontera?
11 de septiembre, Teatro Alcázar de Madrid. En concierto irrepetible, único, Jorge Pardo y Cristian de Moret, Cristian de Moret y Jorge Pardo: Tanto monta, monta tanto Cristian como Pardo. Continúa leyendo Jorge Pardo y Cristian de Moret: Flamenco, fusión y más…
Defined by all participants and observers as an «acceptable compromise» between the resistance of Western unipolarism to the maintenance of the ultramonetarist political axis and the pressures of the global South, which led to the introduction of Africa into the organization, the G20 Summit in New Delhi is over. Continúa leyendo WORLD: G20 REMOVES ZELENSKY
I have many physical and cultural connections to Granada, the most beautiful and poetic city in the Muslim world. Connections through my paternal family. Lorquian connections that I have written about so much. And my possible Nasrids connections. Continúa leyendo XPLORALYA: AROMAS NAZARÍES de GRANADA
The meeting of the BRICS countries in Johannesburg has questioned the most important meeting this year. An event was celebrated which, with the new integrations starting on 1 January 2024 – Iran, the United Arab Emirates, Egypt, Argentina, Eritrea and Ethiopia – will represent 46% of the world population and 37% of the planet’s GDP. We keep in mind that in its birth, in 1995, it only represented 16.9% of the GDP, rising to 26.1% in 2010, we could understand that the increase in the importance of the BRICS is inversely proportional to that of the G7, which increased from 66% in 1990 to 46% today. Continúa leyendo BRICS, l´acronimo si fa progetto
The cooking point of the meat applies above all to roasted meats and sometimes also to fried meats but not to boiled ones. Continúa leyendo GASTRONOMIA: LAS CARNES (II)
