ALBERT OEHLEN ON THE DEATH OF PAINTING

Untitled, 1994. Silkscreen and acrylic on canvas. Albert Oehlen

 

Albert Oehlen, Rhineland 1954. He began his training at the Fine Arts High School of Hamburg, later received knowledge on advertising and this boosted his artistic career. He began in the 80's in a generation of artists as well known as Martin Kippenberger or Werner Büttner. This group of nonconformists did not conceal their disagreement with the dominant ideology of their time. As for his work, it is necessary to emphasize his beginnings within the abstract expressionism in the "Neue Wilde", works of great size with a marked tone of social criticism.

 

 

Untitled (Head of idiot) 1988. Oil on canvas. Albert Oehlen

 

 

The main theme of the artist is artistic freedom. This force is reflected in his work with the incorporation of new techniques that wink at the past and generate a new sensation, which articulates a discourse both different and familiar. With his work, Oehlen brings his little bit of sand to the debate that arose at the end of the 20th century on the death of painting. His response, continue to paint, is his means of expression and protest.

 

 

Untitled (Tree 1) 2013. Oil on Dibond. Albert Oehlen

 

 

The exhibition at the Guggenheim Museum in Bilbao, curated by Petra Joos, explores the extent to which we are able to see beyond the artist's work. One of the characteristics of this display is the diversity between the different stages of the exhibition, just as Oehlen's work is disparate and familiar in equal parts. The common nucleus unites them and complements them articulating an anthological discourse of the artist.

 

 

He making pottery, 2012. Oil on canvas. Albert Oehlen

 

 

The exhibition, "Albert Oehlen: Behind the Picture" shows the whole essence of this genius recognized by all as a celebrated postwar artist, exhibits its pictorial complexity. The exhibition does not pretend to be a retrospective but a declaration of intentions that you can enjoy until February 5, 2017. The parts, "Self-portraits", "Paintings by computer", "Abstract paintings" and "Trees" are completed with a series Of activities that reveal all the internal keys of the exhibition.

 

 

 

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.