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  • Mafalda enters the University of Oviedo with an exhibition of her cartoons and a soup workshop

    October 22, 2014

    Quino, winner of the Prince of Asturias Award for Communication and the Humanities, inaugurates the exhibition at the LAUDEO Cultural Center and tastes one of the recipes prepared by the chefs of the Association of Restaurants for the Promotion of Asturian Cuisine

    Quino with the chefs that prepared the soups for Mafalda at the cloister of LAUDEO.

    The University of Oviedo has opened its door to Mafalda, the iconic character created by Joaquín Salvador Lavado, Quino, in the context of his Prince of Asturias Award for Communication and the Humanities. Quino was the one who inaugurated the exhibition and visited the soup workshop cooked by Asturian chefs that was afterwards offered to hundreds of people at the cloister of the LAUDEO Cultural Center, at the Historical Building of the academic institution.

    Accompanied by the Rector, Vicente Gotor; the Vice-Rector for University Extension and Communication, Vicente Domínguez, and the Director of the Prince of Asturias Foundation, Teresa Sanjurjo, Quino toured the exhibition that includes some of the most famous cartoons from the 50 years of history of Mafalda. The exhibition Quino por Mafalda will be open to the public at the Cloister of LAUDEO until November 29.

    Once they were at the cloister of the Historical Building, the winner of the Prince of Asturias Award was able to taste one of the recipes cooked for the occasion by five chefs of the Association of Restaurants for the Promotion of Asturian Cuisine, who faced the challenge of creating a soup that even Mafalda could like. The soup workshop gave 500 servings of each soup to the sizable audience that gathered for the homage to Quino and his popular character.

    The soup menu was created by the eleven members of the Association: Laura Antón (La Goleta), Javier Antón (Casa Conrado), Elías Fernández (Palacio de las Nieves), Miguel Loya (Balneario de Salinas), Javier Loya (Deloya), Luis A. Martínez (Casa Fermín), Pedro morán (Casa Gerardo), Roberto Riginelli (La Pondala), Juan Rivero (Casa Tataguyo), Rodrigo Roza (La Taberna del Zurdo), Juan R. Sánchez (Del Arco) and Abel Terente (El Asador de Abel). Although, finally, only five chefs were the ones who prepared the soups, an idea that Quino himself deemed "original, pleasant and caring. I am happy to have created something as beautiful without even knowing."

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