Jean-Michel Basquiat in Guggenheim Museum Bilbao

With an Haitian father and mother from Puerto Rico, Jean-Michel Basquiat (1960-1988) always defended its origins in the streets of Brooklyn, where he was born and raised, marking their facades, underground hydrants, their cars, walls, Dumpsters with paintings. He just turned 18, when he signed as SAMO (Same old shit, "the same old shit") and stood among teenagers in the neighborhood for his intellectual and artistic skills, skills that transformed their graffiti on allegations against social inequalities, by the defense of disadvantaged minorities, true graphic files on the harshness of the time in that city.
Panel de expertos, 1982.
 
 
His first solo exhibition, at age 21, showed those same lines, colors, this young and gifted nerve in dozens of large paintings, objects, papers, being the first graffiti artist (... with Keith Haring) on ??exhibit in a gallery Art, opening new doors to Fine Arts and all contemporary art. The show was a success and all the pieces were sold.
 
In 1982 he participated in Documenta VII and the Whitney Biennial and was in those years when the clever Andy Warlhol adopted him as fetish and they became inseparable, they portrayed each other and signed a friendship / admiration that transcends both. Basquiat's reputation grew as they performed exhibitions in North America and Europe; soon he became a prolific artist and media personality in the cultural field.
Andy Warhol y Basquiat.
 
 
Jean-Michel Basquiat: Now is the time, is an exhibition organized by the Art Gallery of Ontario in partnership with the Guggenheim Museum Bilbao, explores some of the most important issues of the innovative work of Basquiat over a hundred paintings and drawings by the artist, ordered for the first time from a thematic perspective.
 
The exhibition is articulated in 8 sections: The street as a studio, Heroes and saints (homage to the "black man"), Claiming stories, Reflex (dedicated to racist episodes of his time, slavery), Dualities and double identity, Playing to cheat: drawings and provocations, a seventh section with collaborations with Warhol, Francesco Clemente, Keith Haring and Kenny Scharf, and finally, Sampling and scratching. Music, words and collage, their sources of inspiration.

Moises y los egipcios, 1982.

 

His artistic perspective, in which Basquiat fit their entire universe, African-American history, his musical tastes, jazz, street drugs, friends, sports, news, through symbols, text, shapes and images Sometimes seemingly unrelated ... it continues to inspire many current artists and continues to pose to the viewer an invitation to think critically about the world around us.

Los seis de Crimea, 1982.

El hombre de Nápoles, 1982.

 

 

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 Master Cheese Tuner, 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.