Hyperrealistic sculpture in Bilabo

 

 

 

The BBK Hall of Bilbao Fine Arts Museum is designed, right now, for generate many questions. The first: Is it reality? The second: How is that possible?... and up to 34 as the 34 works shown in the exhibition "Hyperrealistic Sculpture 1973-2016" which brings together the 26 main authors of the hyperrealist movement worldwide.

 

 

 

 

The selection of works - carried out by the curator Otto Letze with pieces from international collections through the mediation of the Institute for Cultural Exchange in Tubingen (Germany) - ranges from American pioneers as George Segal, Duane Hanson and John DeAndrea, to the international dissemination movement with the Spanish Juan Muñoz, Maurizio Cattelan, Ron Mueck, Sam Jinks and Patricia Piccinini or Canadian Evan Penny. It is also presented for the first time, the play "Lisa" by John DeAndrea. This is the first exhibition in Spain that shows the depth review of human figuration along the more than fifty years of existence of hyperrealism.

 

 

 

 

Modeling, cast, paint, resins, clays, waxes, fabrics, artificial hair, these materials allow hyperrealist artists an approach to the human body in a vivid and faithful manner but from different approaches, always trying to show something of the inner life of the figure.

 

 

 

The exhibition is segmented into different sections: "human Replicas", "Monochrome Sculptures", "Body Parts", "The game of dimensions" and "distorted Realities". With them, occurs a diversification of meanings and issues around the body from the body as mirror of the soul, to issues of identity and normality, the revision of social classes, movement and bodies in space, voyeurism, surrealism dreamlike, fragility and relativity of life.

 

 


 

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.