Mural by Jackson Pollock for the first time in Spain

 

It has nearly three meters high and six meters long, and it have the broken brushwork, the free stroke, dripping and the usual energy of the American painter. Mural was commissioned by the gallerist and collector Peggy Guggenheim who wanted in her living room a stunning piece to symbolize her support for the younger art. It was 1943 when Pollock gave her his finished work: "It's a stampede - said years later - Each animal in the American West, cows and horses and antelope and buffalo, all the load across the damn surface."

 

 

That energy contained between racks is the axis on which turns the exhibition "Mural. Jackson Pollock. The energy made visible ", curated by David Anfam, Senior Consulting Curator of Clyfford Still Museum in Denver (USA), and organized by the University of Iowa Museum of Art, a traveling exhibition will travel to Abstract Expressionism of the Royal Academy of Arts in London when leaving Malaga.

 

 

The exhibition brings together 41 works including a selection of paintings by Pollock and works of authors like Adolph Gottlieb, Roberto Matta, Robert Motherwell, David Smith, Charles Seliger, Andy Warhol, and the Spanish Antonio Saura and Juan Uslé. Among the works on display, also photography, with firms such as Herbert Matter and Barbara Morgan, that investigates the relationship between the work of Pollock and the so-called action photography.

 

 

With Mural, the Picasso Museum in Malaga works again on the effects of Picasso's work on later artists as they did with the work of Bill Viola (2010), Martin Kippenberger (2011), Richard Prince (2012) or Louise Bourgeois. Mural, as Pollock told many times, is the result of his admiration for the Mexican muralists and the enormous impression that the artist received the first time he saw Pablo Picasso's Guernica.

 

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.