Igansi Aballi, retrospective in Reina Sofía Museum

 

 

On October 28 opens, in the museum Reina Sofia, Sin principio / sin fin (Without beginning / without end), a route through the artistic work of Ignasi Aballí (Barcelona, 1958), one of the greatest exponents of conceptual art in our country, with several works never seen before and specially designed for the museum spaces.

 

 

 

Since his early years, Aballí creates to challenge the viewer's attention and tests the power and influence of images using texts, files and documents as tools and as excuses to blow up the meanings, conventions and prejudices. Thus, the invention and reorganization of texts (as the Dada), the appreciation of the materials and processes of creation, the presence and absence, the appropriation and contextualization of images are constant in his work, a job eminently critical with the society in which it develops and which he himself has said it is saturated with images and devoid of meaning.

 

 

Lo oculto, la desaparición... en Biblioteca, de Ignasi Aballí en museo Reina Sofía.

 

 

The exhibition (Without beginning / without end), directs our thoughts to the alleged uselessness of art, and offers a journey through the aesthetic ideas of the artist who questions the very representation of the artwork and asks himself - using paint, sculpture, collage, photography, video, and unorthodox materials (dust, rust, cuts ...) - about the system of conventions on the representation of the work of art, life and art in the contemporary world.

 

 

Repeticiones, listados, catalogación de palabras... en Mapamundi, de Ignasi Aballí en Museo Reina Sofía.

 

 

Within the his "work objects", Aballí includes the analysis of language and, in particular, the relationship between text and image, and the dichotomy between presence and absence (which works with concepts like disappearance, transparency, invisibility and illegibility) . And we must emphasize its desire cataloger and collector, inventories, tireless repetition and inventories - Basic Terminologies color series, Listings, Mapamundi - all made between 1998 and 2015, that have no other purpose than make us see, paradoxically, the difference between things.

 

 

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.