Acting in the shadow, workshops in Reina Sofía Museum

 

The Reina Sofia Museum starts this program for children and young people who want to explore the theatrical part of arts and go from being mere spectators to active participants.

 

 

The gesture, body language, set design, the expressive potential of the light ... These elements used for educational purposes are the backbone of the new activity of the Reina Sofia Museum. An activity based on theatricality as a tool to discover and bring art to all public and the method that allows students to be linked to the work and generate experiences from them.

 

 

Aimed at students in their final years of primary, "Acting in the Shadow" runs with the help of expert educators that explore several selected works from the Collection 2 dating from the 60s, a decade in which artists are especially interested in bringing art to life, even in merging art with life seeking to involve the viewer in his works. Equipo Realidad, Darío Villalba, Yves Klein or Michelangelo Pistoletto serve as a starting point for students to move from observers to participants: from being spectators, to become actors that generate their own experiences.
Around this dichotomy between the role of spectator and actor they will work in a workshop, in which light and shadow theater serves as a vehicle for students, spectators and players at a time, playing with what is also developing, with what is shown and what is hidden voluntarily.

 

 


With this project (which has several branches all based on the theatrical work) Reina Sofía Museum delves into a line of work that seeks to bring contemporary art to young people but also to people with intellectual disabilities, allowing a more direct link with the experience and knowledge of each individual. The design and implementation of this proposal ensure full and independent participation of the own functional diversity of each person. For these activities, the Museum has the support of the Teatre de la Lum Theatre Company.

If visual arts arouse emotions in the viewer, and also gastronomy, at its finest, can cause a similar effect, the relationship between both "disciplines" is more than demonstrated.

Cheese is a fundamental piece in gastronomy, its diversity allows it to be part of gastronomy different moments, from starters to desserts, and that is why Art Madrid includes it in this year’s edition of the Fair from an ambitious place. Cheese is given this way a closest view to the creation of a work of art, both from the point of view of the time spent in its execution process and the almost personalized study dedicated to each piece during its elaboration.

Like a plastic artist, the Cheese Master Affineur executes a series of actions making each piece an exclusive and individualized element. This is what Madrid cheese factory QAVA de Quesos and its Master Afinador José Luis Martín achieve.

QAVA & MARTÍN AFINADOR is a new store concept: a unique space designed to taste, learn, promote and buy cheese in Madrid, in the heart of Retiro district."

José Luis Martín is a key piece in the QAVA cheese factory. He has been working in the cheese world for more than 30 years, providing training throughout the world, visiting cheese shops, consulting and advising on the design and implementation of one of the most emblematic cheese shops in Spain. The fact of knowing the producers personally, and even advising them on the manufacture and design of their products, allows him to select specific batches, at different stages of maturation, to complete the cheese ripening and then convert each piece into a unique product, different and with its own distinct character, the signature of the Cheese Master.

In the profile of the Master Martín Afinador experience and pure knowledge merge. Martín Afinador is an advisor and consultant for artisanal cheese factories and product design, and for the best-specialised stores in the country, director of Gourmetquesos, director and coordinator of the Championship of the Best Cheeses in Spain during nine editions, technical director and jury in national and international cheese competitions and tastings, collaborator of the Ministry of Agriculture and the Academy of Spanish Gastronomy, director and coordinator of the cheese section of the Repsol Guide to the Best Foods in Spain and trainer for hospitality schools and food centres teaching, among other activities.

Cheese ripening is a complex process that requires time and dedication, in addition to a developed use of the senses. The Cheese Master Affineur, as a specialist in the field, works in all cheese stages (varied and complex), controls all stages of raw material transformation, supervises the evolution and development of cheeses according to the characteristics of each one of them, verifies the quality and the state when the cheeses arrive at their cellars, checks their care and conservation, and; finally, he controls its packaging and the type of wrapping suitable for its best preservation.

In Qava de Quesos they have two Cheese Refining Cellars. In these "tuning caves" or refrigerated chambers designed in constant conditions of temperature, humidity and ventilation, "we take great care of the cheeses until they reach their optimum point of consumption". The work of refining involves placing the cheeses on wooden shelves, turning them over daily and/or washing them frequently, brushing them periodically, as well as other regular handlings.

Among the services offered by Qava de Quesos, we can find specific courses and workshops, events for groups and companies, and advice on shop design and ripening rooms.