Exhibition Pixar in Caixaforum Madrid

If anytime you have had curiosity of knowing which is the creation process hidden behind an animation product, this is you opportunity of knowing if from the inside and let yourself get surprise. Do not get confused, this is not only an exhibition for kids.

 

 Mike y Sullivan en Monsters University

Mike y Sullivan en Monsters University

Many times we don't perceive the hours of work that are behind an animation product. To a certain point we reduce the effort saying: "alright, but this is made by computer", as if this wonderful machines, that have come to revolutionize work and production guidelines, didn't have behind the intellectual support and effort of man throughout the entire creation process. We think that they are not made films like "Fantasy" or "Snow White" of Disney, industriously hand painted. However, and even though the result can lead to error, the animation modern films are clearly debtors of those first ones, prepared almost in a handcrafted way with mime and care. Media have changed, technique has changed, but the work of conception, design and preparation are still loyal to their origins.

Ricky Nierva. Estudio de color para Mike. (Monstruos, S.A., 2001). Rotulador y lápiz sobre fotocopia

The exhibition "Pixar" that comes to CaixaForum Madrid, from the 21th March to the 22th June of 2014, allows us to know from the inside this unknown universe of which many times we only realize the visible result. Pixar has been a pioneer enterprise in digital animation sector, moving ahead in a premature way what seemed to be a transgressive future, first, revolutionary, after, and finally prosperous and promising, that is now recognised as a mark with its own personality and identity.


As a little window opened to the mysteries of digital animation world, the exhibition is a didactic tour about the process of a Pixar film's creation, from the characters's design, mockups's elaboration made of resin or the proofs of the storyboard to check the impact and reception of script. You will be surprised of seeing the quality and variety of previous artworks, made in different plastic techniques, much before that the first digital line has been sketched on a computer. In addition, the exhibition room hides two interesting dark rooms: a zooscope's mockup with Toy Story characters that without any doubt will make you think about the technical functioning of this optic effect, and a projection room of Pixar's first short films, all a delightful for sector lovers.

 
 Bob Pauley. Woody y Buzz (Toy Story, 1995). Reproducción a rotulador y lápiz.

This exhibition for all public does not have any waste, and once you were inside you will discover (as I did) that you have seen many more Pixar's films than you remembered... Do not miss complementary activities, there are interesting chats about cinematographic script or preparation and definition of characters in this kind of films.

 

More information:

Opened from Monday to Sunday: from 10 to 20 h.

http://www.agendacentrosobrasociallacaixa.es/es/caixaforum-madrid/exposiciones-temporales-caixaforum-madrid/pixar

 

 

 

 

 

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.