17 Sol LeWitt`s Wall Paintings in Botin Foundation Santander

 

It is the most ambitious exhibition in Spain dedicated to this unique artist, considered by many as the father of conceptual art: Sol LeWitt. Sol LeWitt. 17 Wall Drawings. 1970-2015 will be from July 18 to January 10, 2016 in the exhibition hall of the Foundation Botín in Santander.

 

There are 16 unpublished drawings in Spain and most have not been exhibited since its first execution for 20 years, the seventeenth already seen in Madrid for more than ten years ago and all of them together, we speak of the principle that became a pillar of Sol LeWitt's work: the idea and its supremacy within the creative process of a work. The LeWitt himself always claimed that "the idea is generating machine art".

 

 

Organized in collaboration with the Yale University Art Gallery and The Estate of Sol LeWitt, the exhibition offers visitors a unique perspective of formal and conceptual evolution of mural drawing in the artist's career, the variety and persity of his artistic practice, forms (geometric figures, simple shapes, connected shapes, lines, organic forms, ...)and techniques (colored pencil, graphite, chalk, acrylic, ink ...).

 

The sample includes Wall Drawing 821A (March 2007), Wall Drawing 7A (July 2015), Wall Drawing 118 (December 1971), Wall Drawing 413 (March 1984), Wall Drawing 237 (June 1974), Wall Drawing 614 (July 1989) , Wall Drawing 620E (October 1989), Wall Drawing 51 (June 1970), Wall Drawing 46 (May 1970), Wall Drawing 869C (1998), Wall Drawing 280 (January 1976), Wall Drawing 386 (January 1983), Wall Drawing 110 (September 1971), Wall Drawing 154 (April 1973); Wall Drawing 157 (April, 1973), Wall Drawing 208 (October-November 1973) and Wall Drawing 213 (September 1973). Moreover, Wall Drawing 7A will be held for the first time in the exhibition hall of the Botín Foundation.

 

Complementing the exhibit, the public can watch the Wall Drawing # 499 (Flat-topped pyramid with color ink washes superimposed truncated -Pyramid ink washes superimposed color, 1986), installed in the auditorium of the Botin Foundation in Santander since 1992 and will be reinstalled for the exhibition.

 

 

The murals have been recreated by selected artists by the Botín Foundation, 15 artists (twelve of them Cantabria) out of 459 applications have been lucky enough to follow the guidelines, annotations, notes and notes of the creative process that many consider parents of conceptual art. LeWitt gave great value and importance to the creative process that leads the artwork, so many of his works, still alive, were performed by others with their advice.

 

In 1967 LeWitt published "Paragraphs on Conceptual Art", a true manifesto of Conceptual Art in which he stated: "each and every one of the steps -garabatos, sketches, drawings, models of discarded work, studies, or conversations- reflections that occur during the execution of the work, are of interest. Sometimes, those that show the thought process of the artist, are even more interesting than the final product. " And with that guidance they have been made the wall paintings in Santander.

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.