Marcel Broodthaers retrospective at MNCARS Madrid

 

Art Madrid, for those dates will be overturned with news of the upcoming February issue and did not want to miss the opportunity to remember this artist, filmmaker and poet influenced by Surrealism.

 

 


The Belgian Marcel Broodthaers (1924-1976) was one of the best examples of Conceptual Art, Art of the idea and of evocation, pure visual poetry from Beuys and Duchamp and practiced, among others, and with great success by Yoko Ono.

 

 


He started his career as a poet, photographer and journalist but his critical and curious spirit soon called him on the way of creation. It was the beginning of the 1960s and artistic when institutions were facing the critical attitude of the creators who wanted to end "the ideology of art" and "the art become ideology". In this context Marcel Broodthaers start searching the limits of aesthetics in many ways, from its earliest objects with mussels and eggs until his "Fictitious Museum", the "Musée d'Art Moderne.Département des Aigles".

 

 

 

Broodthaers made his first film in 1957, and during the next 10 years produced more than 50 short films, documentaries, auteur pieces, experimental video, that presented him as a visual artist. Already in the 70s of the twentieth century he oriented his production to the object and collage was oriented, working almost compulsively with found materials, waste (egg shells and mussels, furniture, clothing, garden tools) and recontextualising them using the language as a tool.

 

As principal theme of his work, he always questioned the idea of ??artistic representation and the product of art, and subverts the concepts of signifier and signified as we know them, proposing new codes and new interpretations, as Magritte did before.

 

 

 

 


Now, MOMA / Museum of Modern Art in New York and the Reina Sofia Museum prepare for October 2016 one of the most complete retrospective dedicated to one of the most important artists on the international scene and a profound influence on contemporary artists. The exhibition is a journey through the many facets of the artist through 300 representative works of his work, accompanied by an extensive catalog.

 

 

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.