ANTONIO GAUIDI
by parsix
Gaudi was an innovative leader of his generation. Some catalogue him in the Nouveau movement, but for many he created a new style.
His art challenged the norm and pattern with sensous and seductive curves. Some say that his loved for nature was reflected on his monuments and constructions..... His work went in harmony with the the surroundings.
Arc de Triomf
by draguza
This brick arch was designed in the Mudejar style, as the entry gate for the 1888 Expo, by Josep Vilaseca. The coats-of-arms, which represents all the Spanish provinces, were placed around it, with Barcelona's in the middle—the place of honour. On the sides of the arch are four statues of women symbolizing fame. Other stone carvings represent various countries' participation in the Expo, and Barcelona thanking them for their attendance. It is not as grand as the Paris version, perhaps, but still beautiful and worth a visit.
A INVISIBLE MAN?
by Hosell
In Las Ramblas and other touristic areas of the city,you'll find a lot of street entertainers like this,they are asking for some money,but really it is always funny to see what they have to offer! this is a funny invisible man with four legs!.
Platja Barceloneta
by Srechko
A city beach is called Platja Barceloneta. There is a bus from Plaza Catalunya that takes you there or you can walk for around an hour. Beach looked kind of hippy and there was lots of action going on.
Museum of Chocolate (museu de la xocolata)
by FruitLover
In this museum you can trace the origins of this fundamental foodstuff and admire CHOCOLATE models of building such as L Pedrera and La Sagrada Familia.
Watch the audio-visual and interactive presentations (English language is an option).
HOW IS CACAO TRANSFORMED?
a long process
After the harvest, the "beneficiary" of the cacao follows, which implies the following phases:
* With fermentation, which is produced when wrapping the beans with Banana tree leaves, the temperature rises up to 50 degrees celsius.
The pulp leftover is eliminated, it hardens and the essential oils - which eliminate the bitter taste - are developed. They develop their brown colour and its characteristic smell start forming.
* Humidity is eliminated with the drying and its conservation is assured. The internal fermentation continues, diminishing the bitter taste and developing its aroma. It can be done in the sun or artificially by means of blown air.
* Last, Cacao is cleaned, selected and classified before packaging, therefore ready for exportation.