LISTEN WITH YOUR EYES. SOUNDS ART IN SPAIN, 1961-2016

Ramón González-Arroyo, L'isla des Neumas, 2007. Sound installation at the Fundación Juan March Museum, Palma. Collection of the artist. Photo: Xisco Bonnín / Fundación Juan March Archive

 

 

The face B of contemporary art is noted with the compilation sample of Sound art of the foundation Juan March (Madrid), this set was already exhibited in the Juan March Foundation Museum of Palma de Mallorca (February 10 - May 21) and In the Museum of Spanish Abstract Art of Cuenca (June 16 - September 18). These artistic practices have been gaining support through exhibitions in museums and monographic exhibitions, as well as their presence in reasoned catalogs and the elaboration of specialized bibliography.

 

The curators, José Iges and José Luis Maire have chosen more than 400 works to articulate this particular discourse. As a blank sheet, sound art up to the 60s had no place in the Spanish artistic panorama and even until the 70s was not found the relevant documentation to catalog it as artistic practice. In this exhibition, they give a nod to the story that has not been resorted to and give it the importance it deserves.

 

 

 

Photo of the exhibition

 

 

The characteristic of such exposure is the homogeneity with which it has been treated. The most common when projecting an exhibition of these characteristics is to isolate each work of the group to endow it with a unitary meaning and not contaminate the acoustic space. That sense of exclusivity and evasion has been shaped in "Listening with the eyes". Here they have preferred that these works share space with those of the permanent collection and have articulated a discourse that not only highlights our auditory sense, but also the visual one. This action gives the static work a certain dynamism that makes its reading can be interpreted with another language.

 

Photo of the exhibition

 

 

They have also taken into account the architectural structure of the spaces, thus integrating works that endow the space with a significant character that only the audiovisual can foster. The view is a very powerful sense and with this sample aims to give voice to what the eye is not accustomed, form a binomial and break the limits of space.


Technological obsolescence and collective memory are very definite themes in the character of the show, this anachronistic challenge, has been articulated in a chronological way, beginning with the pioneer artists of the 60s, vinyls as standard of the Sound Art. There are not only samples In the exhibition of Madrid, have integrated with these pieces files and objects relating to the pieces creating a signed statement of the trajectory of said practice.
 

 

 

Mikel Arce, * .WAV, 2004. Sound installation at the Juan March Foundation Museum, Palma. Collection of the artist. Photo: Xisco Bonnín / Fundación Juan March Archive

 

 


Until the 21 of January you can visit her in the Foundation March, Madrid. An obligatory stop for all those who love the sensory and the eccentric. An appointment with what has never been forgotten and now is being given voice. If you are looking for an alternative to what is stipulated this is your exhibition.

 

 

 

 

 

 

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.