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Lecture in Oslo

31/01/2012
Antón García-Abril is going to give a talk today January 31st, 6 pm at the Norwegian fairground “Norges Varemesse” in Oslo. He has been invited by 0047, an independent organization for projects in and in between the fields of art and architecture, based in Oslo. The lecture will be part of a yearly-series of presentations initiated by 0047 for a Norwegian 400-people audience that includes architects, architecture students, artists and interior designers.
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Team-work

31/01/2012
The web for architecture news “Plataforma Arquitectura” has published an article titled “The importance of the team work”. A photo of the Ensamble-team at the beginning of the post remarks how important is team-work to develop an architecture project.
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'Casas' shows the Truffle

12/01/2012
‘Casas’ magazine, with the group ‘Cosas. Una revista internacional’ from Lima, shows the Truffle in its latest number. This work by Ensamble Studio “relates to the process, rather than the final product. It seems like a piece of ground that vanishes in the landscape…”
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"Il Tartufo" in 'Images' Alpine magazine

10/01/2012
The column ‘Tendenze’ by Roberto Rosset has been published in the six-monthly review “Images” that was born in the winter of 2007 with the aim of showing significant examples of contemporary architecture in the Alps. Despite not being an Alpine architecture, the Truffle by Ensamble Studio and Antón García-Abril has been chosen for this issue, because of its interesting link with the environment and landscape. It is described as a small sheltering...
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Ensamble at the MOT

09/01/2012
The exhibition “Architectural Environments for Tomorrow - New Spatial Practices in Architecture and Art” that has been running at the Museum of Contemporary Art Tokyo is about to come to an end. Since last October, it has showed the way in which architects and artists respond to environmental and urban problems, demographic growth and change, as well as other transformations in our surroundings, expressing them through their ideas and experiments in...