News
Madola and Joan Fontcuberta, distinguished with the Cross of Saint George
The critical photography of Fontcuberta, the material universe of Madola and the gastronomic legacy of Fermí Puig, protagonists of an edition marked by diversity and cultural recognition.
The Government of the Generalitat has made public this Tuesday, April 14, the new list of people and entities awarded the Creu de Sant Jordi, one of the most relevant distinctions in the country. The 2026 edition recognizes a total of 20 personalities and 10 entities that have contributed significantly to the cultural, social, civic and economic life of Catalonia.
The award, established in 1981, maintains this year the criteria of gender parity and professional diversity, thus reinforcing the will to reflect the plurality of the Catalan cultural and social fabric. All the distinguished individuals share a trajectory marked by the defense of identity and commitment to the civic and cultural development of the country.
Among the prominent names is that of Joan Fontcuberta, an essential figure in the field of contemporary photography. His work, which combines artistic practice and critical thinking, has questioned the limits of the image and its relationship with truth for decades, consolidating him as one of the great international references in this field.
Maria Àngels Domingo Laplana, known artistically as Madola, also receives the distinction for a solid career in the visual arts. A ceramist, sculptor and painter based in Premià de Dalt, her work stands out for the construction of her own language that dialogues with matter and organic forms.
With a sensitivity deeply rooted in the Mediterranean, Madola combines the tradition of the craft with a contemporary and conceptual perspective. His work connects with references such as Antoni Tàpies or Antoni Cumella, while incorporating influences from the landscape and the experience of travel, shaping a rich and recognizable body of work.
This year's edition also includes posthumous recognitions. Among these, that of chef Fermí Puig, whose decisive contribution to the renewal of Catalan cuisine stands out. Trained in places of excellence such as El Bulli, Puig achieved a Michelin star at the Drolma restaurant and later promoted projects such as the Petit Comitè and his own restaurant in Barcelona, from where he claimed a traditional cuisine reinterpreted with contemporary sensitivity.
You may be
interested
...
