Carol Rama exhibition in Macba museum (Barcelona)

There are few things as rewarding for a museum as recover the work of a tangential art figure, veiled and forgotten by traditional historiography. It is the case of many women artists and the case of the Italian artist Carol Rama, essential B-Side of the XX century avant-garde, whose art can be enjoyed in the MACBA from 30 October until early 2015. 

Dorina, 1940.

 

With an absolutely unique language, influenced by art brut, the informality, les Fauves, feminism and organic abstraction, Carol Rama (Turin, 1918) tries to challenge (with a long career of more than 70 years on active ) the traditional art narrative and the gender discourse itself, with a violent, subversive, sensual and polymorphic vision of art practice and of his own body. MACBA Museum it is not just "giving visibility to the work of Carol Rama" but joining her questions and doubts about the hegemonic concept of art and about the sensuality, the femenine symbol and the abjection. 

Apassionata, 1940.

In the 30s, Rama experiments with watercolors, lubricious, colors and stains to fill hundreds of papers with mutant nudes, tongues, genitals, eyes... with a work between psychoanalysis and the study the unconscious. After a long period, objects began to curdle in her work, ready mades, recycling, organic pieces, tires, nails, syringes, Arte Povera make her work even more pregnante ... more pornographic.

La Macelleria, 1980.

 

In the nineties, Carol Rama returns to figuration without losing their initial anger because, as she herself has stated on numerous occasions: "paint makes me free from the anguish suffered by what was happening to my family, transforming anguish in transgression... I was out. Contrary. Never lining up"

Carol Rama y Andy Warhol. Fotografía de Dino Petrali, 1975.

Curated by Teresa Grandas and Beatriz Preciado - feminist philosopher, specializing in Queer Theory and Philosophy of gender - the exhibition is an alternative file with wich you can correctly understand the history of art of the twentieth century as it is "an artist imperative to understand the mutations of representation in the twentieth century and the later work of artists like Cindy Sherman, Kara Walker, Sue Williams, Kiki Smith and Elly Strik ". 

Carol Rama has participated for several years in the Venice Biennale (1948, 1950, 1956, 1993) and in 2003 received the Golden Lion.
 
 

 

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.