Cabaret Magazine appears under a risky and innovative premise. The combination of two topics, which, at first sight, seen quite different: gastronomy and architecture. It proposes the hypothesis of fusing both disciplines in a single space, joining together themes, interests and readers. This six-monthly publication in digital format has proven to do just that.

A third element was added to the equation for the presentation of the third issue: light. For this reason the event was held at Studio Spazio, light laboratory with the outstanding participation of architect Gustavo Avilés, who gave a conference about light and food, an unusual combination that could prove difficult to present, but which marveled the listeners for its adequate place in an event where light, food and architecture were the main actors. The reflections put forth by architect Avilés toppled the apparent barriers between the two disciplines. He demonstrated that terms such as space, mix and intensity are interchangeable and may be useful in any of the fields.

To accompany the presentation a playful tasting took place, in which the senses of the attendants were tested with known flavors with unusual consistencies, liquefied, sublimated and colored food, all of which presented a challenge for our palates and gastronomical references.

Lighting completed the event with a warm range of color creating a comfortable ambiance and opening the attendant's appetites. A complex installation with blocks of jello were lit creating the illusion of them being an integrated element of the space.

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