Richard Hamilton exhibition in Museo Nacional Centro de Arte Reina Sofía

More than 250 works produced between 1949 and 2011 make up the largest retrospective of Richard Hamilton in Spain. The holiday dates from June -27 to Oct 3, 2014, want to repeat the success of public gathered at Dalí’s exhibition “Todas las sugestiones poéticas y todas las posibilidades plásticas” in 2013.

 

The selection of works proposes to the viewer a tour through 14 rooms that compacts an eclectic career in media and formats with a rich visual and formal diversity. The huge exhibition  -250 art-works versus the previous exhibition in the Tate Modern in London with 160 pieces- gives to the visitor the feeling of seeing a legacy of strong conceptual heritage, more complex and deeper than the precedent "serialized Pop" and the use of social icons as mere homage to the consumer society.

 

Richard Hamilton (London, 1922-2011) explored all artistic ways. The "father of pop", maybe because for not having specific training in the Fine Arts, he used technology as media, delved into design and revolutionized the printing techniques of the time. This feature, sometimes now extinct, freshness and change, leads us to believe that the retrospective is part of a collective of artists. To cap off his savoir-faire, Hamilton kept some distance with marketing their works, but not avoiding that some great collectors buy his works.

 

The Curator Vicente Todolí (Palmera, Valencia, 1958), who works with the american Paul Schimmel, is one of the big names of this exhibition and of the national art scene. He currently heads the HangarBicocca in Milan, but his resumé includes museums like the Reina Sofia, IVAM, Tate Modern in London among its many project. The american was chief curator at the Museum of Contemporary Art (MOCA) in Los Angeles and he is Consultant in Caixa Foundation and MACBA Barcelona Museum of Hauser and Wirth Gallery Zurich, London and New York. A luxury.

Richard Hamilton will be at the National Museum Reina Sofia, from 27 June to 13 October, 2014, and it is a show sponsored by the Abertis Foundation.

 

 

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 Master Cheese Tuner, 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.