Louise Bourgeois in Picasso\'s Malaga Museum

Louise Bourgeois (1911-2010) returned from hell like someone returning from a pleasure trip, full of ideas, motivated, rejuvenated ... "I've been to hell and I've come back... and let me tell you it was wonderful," is the title of a work by the artist dated in 1966, an embroidered handkerchief that talks about the balance and serves as a provocative title of the exhibition that has landed in the Picasso Museum in Malaga.

 
The exhibition, curated by Iris Müller-Westermann and organized by the Moderna Museet, covers seven decades of the career (and life) of the Franco-American artist through 101 works created between 1940 and 2009, one third of which have never been exposed before. The exhibition is arranged in thematic sections, following the symbolic and evocative Bourgeois's style with names like The Fugitive, Soledad, Trauma, Fragility, Relationships, Giving and receiving and Balance... Concepts that also highlight how deep and complicated their work was, always crossed by psychological states, emotions, sexuality, memory, human relations and identity. 
 
"Louise Bourgeois never differentiated between art and life," said at the press presentation Jerry Gorovoy, president of The Easton Foundation, an institution that manages the legacy of the artist ... For Bourgeois, art "was a healing art."
 
Louise Bourgeois was born into a wealthy and educated family  dedicated to the restoration of antique tapestries that moved to the US in the late 30s, where Louise developed her career as part of the American Abstract Artists Group.
 
Her work encompasses virtually all artistic disciplines, with sculpture as her favorite language: "The sculpture is the body, my body is sculpture," Bourgeois defended. In Malaga you can enjoy from her first wooden pieces from the 40s to her representations of the human body with fabric and metal. They are her big Spiders (... spider, mother, protective, weaver and patient ...) which will make it world famous. The critical acclaim and the market arrived late, she had already 71 years old, with the retrospective dedicated the MoMA in 1982, and Louise Bourgeois was recorded in the History of Art as the most important female artist of our time. It was the second woman who exhibited at MoMA, after Georgia O'Keeffe.
 

The Picasso Museum also shows the most intimate side of the artist, Louise Bourgeois: Photo Album, a room that traces the life of the artist in photographs and complete with the documentary `Louise Bourgeois: No Trespassing' of Nigel Finch for the BBC Channel.

 

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.