`El Paso´ in Madrid and Barcelona: Canogar & Millares

 

 

 

Rafael Canogar exhibition in Madrid and Manolo Millares exhibition in Barcelona

 

 

Rafael Canogar was born in Toledo in 1935 and he approached painting when he was 14, with the support of the master Vázquez Díaz. He travelled to Paris and met the Informalism, a current that he wanted to developed because of the freedom it enabled. Years after, he got close to Luis Feito and Manolo Millares, among others, and set on El Paso group. Canogar pursues the greatest expressiveness with the minimum elements, giving them dynamism and power. Manolo Millares (Gran Canaria, 1926- Madrid, 1972) started to paint through self-study being inspired by surrealism and indigenous cultures from the Island. Later, he began to use burlap surfaces that he cut, broke and drilled. The same as Canogar does, he enhanced the matter as an expressive vehicle, using in his palette brown, black, red and white. 

 

 

Manolo Millares by Juan Dolcet, 1971

 

 

Manel Mayoral Gallery in Barcelona will host until the 25th of July the exhibition ´Millares: building bridges, not walls´, that put on eye on the canarian artist´s artwork and is curated by the theoric Alfonso de la Torre and the art historian Elena Sorokina. It shows MIllares´ most famous pieces, such as `Painting 32´ (1957-58), some of his anthropomorphic `homúnculos´, and two marvellous triptychs, one of them: ´Divertimentos para un políptico (1963)´, that is part of the permanent collection of the Antonio Pérez de Cuenca´s Foundation. It was in 1976 when  the last retrospective from this artist was made. As Alfonso de la Torre says:  “this exhibition presents Millares´obsessions”.

 

 

Rafael Canogar in his studio

 

 

Madrid highlights the figure of Rafael Canogar, an artist from Toledo. CEART (Tomás y Valiente Art Centre) in Fuenlabrada hosts the exhibition `Yesterday, today: Rafael Canogar´, that opens to the public until the 22nd of July. It is a retrospective of 60 paintings that proposes a tour through the artist's passionate life and artwork. This exhibition is organised in sections that comprise from the beginning of El Paso group to his most recent works, big pieces of saturated lights and drawn colours.

 

 

 

Homúnculo. Manolo Millares

 

These exhibitions provide the keys for understanding the avant-garde movement El paso. Luis Feito, Juana Francés, Manuel Rivera, Antonio Suárez, Antonio Saura y Pablo Serrano were some other participants of this collective. Thanks to Millares and Canogar we can experiment an approach to postwar painting in Spain and its revolutionary plastic features.

 

 

 Rafael Canogar. Atrio, óleo sobre lienzo, 2017

 

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.