The exhibition \'All Yesterday\'s Parties. Andy Warhol, music and vinyls (1949/1987)\' depicts the role threat the work of Andy Warhol played in music.

 

 

Even though album cover design has long been considered a secondary form of art, in Andy Warhol's case his relationship with rock bands, with their sound and way of life, were primary aspects in the development of his work in particular and pop art in general.

 

Curated by F. Javier Panera, the exhibition 'All Yesterday's Parties. Andy Warhol, music and vinyls (1949/1987)' traces a genealogy of the relationships between art and popular culture in the second half of the 20th century through more than 200 items, including album covers, books, magazines, posters, photographs, prints, drawings, films, video/installations, song videos and several objects and documents related to the artistic universe of Warhol for more than four decades.


 

 

 

Between 1949 and 1987, Warhol signed more than 60 covers of records of -among others- The Velvet Underground, John Lennon, Aretha Franklin or Debbie Harry. But he also used music as a thematic axis of his work, contributing an iconography, muses (his portraits of popover and rock stars like Mick Jagger, Diana Ross or Debbie Harry are memmorable) and concepts (like serial printing and the appropriation John Cage did for his works).

 

Andy Warhol directed and produced videos for bands like The Cars or Curiosity Killed The Cat, and even shot a program for MTV. All these works can be now enjoyed at the Room 3 of the Contemporay Art Museum of Castilla y León.

 

 

        

 

 

Andy Warhol is part of the first generation of artists whoeducated themselves from their youth on by listening to pop and rock music, and, through his work, ' one could write a history of the musical tastes of the United States from post/war to the last years of the 80s, from classical music to opera and ballet, and through jazz, minimalism, experimental music, rock, pop, soul, disco music, punk or the new wave'.

 

 

 

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.