Wyeth great retrospective at Thyssen Museum Madrid

 

 

The exhibition "Wyeth: Andrew and Jamie in the study" offers up to 19 June the first retrospective in Europe of Andrew Wyeth (1917-2009) and his son Jamie (1946), The most prominent names of twentieth century American realism.

 

 

Friends, furniture, pets ... every object and human or animal being that surrounded the Wyeth family was likely to Become a beautiful work of art. The creative capacity of father and son did fed back, and they served each other as incentive and challenge, seeking to Provide to every art piece of a unique aura, a special light, a Certain sensitive shaking. The exhibition, curated by Timothy J. Standring (from the Gates Foundation at the Denver Art Museum) shows 60 works of all periods of Their careers, enabling us to enjoy some of His Most Important works.

 

 

After the death of Patriarch Wyeth, Jamie got the Responsibility of perpetuating the realistic American painting, a painting embodied lifestyles, architecture, landscapes of Pennsylvania, friends and neighbors in His hometown of Chadds Ford. Among These neighbors, the history of art wanted to highlight one, Christina Olson, the neighbour WHO contemplates the landscape sitting in the window in a game of overwhelming chiaroscuro, the same young man Who in another painting, "Christina's World", hanging at MOMA, is incorporated in the countryside looking mysteriously to the horizon with an almost magical quality.

 

 

Thanks to generous donations from the private collections of Andrew and Betsy Wyeth we can now approach to universe of Middle America and to the unique touch of a family. In parallel to the sample, Thyssen musuem displays a photo exhibition, "The Secret Sits. (Wyeth Wonderland)," by the photographer Joséphine Douet, Who has toured the stages and scenarios of life of Wyeth to Understand and share Their sources of inspiration.

 


 

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.