From Divisionism to Futurism in Fundación Mapfre.

 

 

 

Until 5 June, the Mapfre Foundation give us the opportunity to know a little more about a crucial time in the history of Italy, from the late nineteenth century to the early twentieth, when the political, economic and social situation in the country suffered a deep crisis that largely determined their concept of nation facing the nearby World War. Likewise, artists imbibed the prevailing reality and made with his works a tribute to his people, to their hardships, and many of them with an intense political life.

 

 

 

 

The exhibition 'From Divisionism to Futurism. Italian art to modernity ', organized in collaboration with the Museum of Modern and Contemporary Art of Trento and Rovereto, includes 78 pictures in 5 sections, and discusses how Italian painters find a style that flows naturally in the vanguards of the twentieth century. Futurism and divisionism thus define the birth of modern Italian painting.

 

 

 

 

In a first time, artists are profoundly influenced by impressionism and pointillism, but they evolved the style by the descomposition of the paint in 3 primary colors creating a vibrant unsurpassed effect. Divisionism was borned. Their themes reflect natural landscapes and popular scenes (dances, maternities ...) until they begin to notice the cities and the social inequalities, the idea of ??transformation and future.

 

 

The outbreak of the workers' struggle and social protest in the Italian economic capital acts as a shock to many artists who are impelled to spearhead the revolution. A success case was Futurism, which emerged around Marinetti's manifesto in which he inviting the break, violence and industrialization as the solution of all problems on the eve of the Great War. Among the artists who joined this movement were Boccioni, Carra and Balla.
 

 

 

 

The movement, speed, light and color were symbols of modern life and this momentum strengthened the idea of a ??young, strong and united nation. Futurism, one of the leading avant-garde beginning of the twentieth century, would lead to a purely abstract and contemporary aesthetic without ever forgetting his membership in the representation of light and color.

 

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.