Exhibition\"Myths of pop\" in Thyssen-Bornemisza Museum

The last time we enjoyed POP in Madrid was in 1992 with the great Pop Art exhibition at the Reina Sofia Museum. Now, over 20 years later, the curator Paloma Alarcó, Head of Conservation of Modern Painting from the Thyssen, proposes a rereading of the movement that erased the barrier between high and low culture, Pop, from the experience and the evolution of art we have aquired with the XXI century.
Myths of Pop, in the Thyssen-Bornemisza Museum, shows more than 100 works, the most representative and repetaed images of those pop myths, Andy Warhol, Robert Rauschenberg, Tom Wesselmann, Roy Lichtenstein, David Hockney, Richard Hamilton, Robert Indiana and the Spanish pop representación of Equipo Crónica and Eduardo Arroyo.
 
Paloma Alarcó' s selection includes pioneers of British pop, classic American pop and its expansion in Europe tracking the common sources of international pop to review and revisit the myths that have traditionally defined the movement. The goal, according to organziadores is "to show that the mythical images of these artists hide an ironic novel code and perception of reality, a code that is still alive in the art of our time." The exhibition is not ordered temporarily, but rather focus: begins with the collage, advertising and comic, with great works of Hamilton, and continues with rooms devoted to major pop icons that we all know as the Beatles, Warhol's Elizabeth Taylor as Cleopatra, until the still lifes, urban erotica, history painting and art about art.
The exhibition features works from over fifty museums and private collections around the world, with outstanding loans from the National Gallery in Washington, the Tate in London, the IVAM in Valencia or the Mughrabi collection of New York. A comprehensive example of the big names who invented an art from their everyday objects, consumer products, television, cinema, advertising and comic with an aesthetic and an attitude that got to reconnect the average citizen with the Great Art. Pop, beyond slogans and color, proposed a reading of world history and politics full of irony and humor.

As the Curator notes in the text that presents the exhibition "pop hides a fascinating paradox. On the one hand it was an innovative movement that paved the way for postmodernism, yet expressed a clear orientation towards the past. Pop´s ambition focused on connect with tradition using new media derived from television, advertising and comics was concentrated mainly in the reassessment of styles and artistic genres and reinterpreting the works of the old masters, making tributes or irreverent parodies with them". 

Myths of Pop includes a program with pop cinema, concerts, conferences and even the development of a comic book published for the occasion. The new exhibition at the Thyssen can be enjoyed until 14 September.

 

 

 

 

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.