“El Guernica”. Picasso 80 years after the horror

 

 

“El Guernica”, Pablo Picasso, 1937. “Piedad y terror en Picasso. El camino al Guernica”. Exposición en el Museo Reina Sofía

 

The exhibition, which can be seen until September 4, presents a tour of works by the artist from Málaga after 1925, in which scenes of outrageous actions can be seen, where violence and horror are very present. This is intended to reflect on how previous artistic research could have had a significant influence on the creation of Guernica.

 

 

Pablo Picasso. Woman Dressing Her Hair, Royan, 1940. Óleo sobre lienzo. New York, Museum of Modern Art (MoMA). Louis Reinhardt Smith Bequest, 1995. © 2017. Digital image, The Museum of Modern Art, New York/ Scala Florence. © Sucessión Pablo Picasso, VEGAP, Madrid, 2017

 

 

"Piedad y terror en Picasso. El camino al Guernica”, curated by Timothy J. Clark and Anne M. Wagner, collect more than 180 of the artist's greatest works, from the Reina Sofía Museum collection and over 30 Institutions around the world such as the Musée Picasso and the Center Georges Pompidou in Paris, the Tate Modern in London, the MOMA and the Metropolitan Museum in New York, or the Beyeler Foundation (Basel), and some private collections such as Claude Ruiz-Picasso, Nahmad or Menil.

 

 

Vistas de sala. Piedad y terror en Picasso. El camino a Guernica, 2017

 

 

The tour of the exhibition begins and ends in a room with documentation and references about the viewer to the fatality of the Civil War. Several spaces are dedicated to preparatory sketches and notes, some of them very violent load, like “La muerte de Marat” and “Retrato de la marquesa de culo cristiano echándole un duro a los soldados moros defensores de la virgen” (1937). As a centerpiece of the exhibition is majestic and solemn, which can be considered one of the most celebrated works of art of the twentieth century and probably "the work of the twentieth century that has generated more interpretations," remarks Manuel Borja-Villel, Director Of the Reina Sofía Museum: "El Guernica".

 

 

“Piedad y terror en Picasso. El camino al Guernica”, vista de la exposición. 

 

 

The Reina Sofia Museum has created the Guernica Documentary Fund, an archive curated by Rosario Peiró and Rocío Robles Tardío which compiles historical documentation on the work. The exhibition can be seen until September 4 in the Sabatini Building and there is a conference program entitled “Devenir Guernica. Lecturas sobre guerra, exilio e iconoclastia”, to reflect about the art work.

 

 

 

 

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.