Santiago Ydáñez and the heartbreaking beauty

 

 

El Jardín de las Delicias, 2017 (Al fondo)

 

 

Santiago Ydáñez studied Fine Art in Granada and for the last 14 years he has divided his time between Jaén and Berlin. He was born in 1969, in the town of Puente de Génave, Jaén. He was influenced by the contact with earth and the countryside, animals and hunting. These features will create his symbolic world: erothic or forbiden sensuality, huge and strident portraits, “dismemberments” as a type of vanitas, defiant animals close-ups, art history reinterpretation, etc. The axial line of his work rests on the basic, primitive feelings shared by both humans and animals.

 

 

Sin título 2014

 

 

The artist uses photography as source material. Taking it as an starting point, he firstly makes a quick charcoal sketch and then picks up his brushes. He paints swiftly and impulsively, applying energetic, grey and black strokes in a rapid brushwork. These pieces cause different emotions in viewers: pain, pleasure, ecstasy and nostalgia. The artist use different support surfaces: canvases, books or objects he picks up at markets.

 

 

Versión de la obra ¡…Y tenía corazón! / Anatomía del corazón de de Enrique Simonet

 

 

The exhibition features selected paintings from the last decade of his career. Among them, `El Jardín de las Delicias (2017)´, an enormous 315 x 1000 cm canvas, shows the face of a blonde girl whose melancholy gaze speaks of absence, versus the tranquil beauty of a lost paradise. It is a criticism of cultural and ethical decadence that brought Germany to Nazism.
His exploration of the philosophical links between original and copy can be seen in a version painted specifically for CAC Málaga of Enrique Simonet's work ¡… Y tenía corazón! / Anatomía del corazón (1890), now exhibited in the Museo de Málaga, that renders a doctor making an autopsy to a prostitute. Apart from these pieces, we can also find objects such as cutlery boxes, frames, a mirror and jewellery cases, on which he paints or draws the same motifs and characters that appear in his paintings.

 

 

Objeto intervenido

 

 

Ydáñez’s artwork can be admired until the 24th of September in Contemporary Art Centre Málaga, where can be also visited the permanent collection, several summer workshops or Danielle Van Zadelhoff exhibition, dutch photographer.

 

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.