ALL HEROES: LICHTENSTEIN IN THE CANAL FOUNDATION

The Canal Foundation opens an exhibition dedicated to the Lichtenstein posters on Thursday, October 4th. The designer facet of this artist has made him a global icon in the field of posters. In this showing, there will be a total of 76 pieces, many of them travelling to our country for the first time.

Roy Lichtenstein, “Crying Girl”, 1963

American Pop Art identifies with the work of three paradigmatic creators: Robert Indiana, Andy Warhol and Roy Lichtenstein, although each of them developed a unique and personal style that allows distinguishing their work within the pop movement. If Warhol opted to exploit the figure of the media-icons of the moment with techniques based on mass reproduction and copy-interventions, Lichtenstein focused on comics and the exploration of a likewise iconographic aesthetic, albeit starting with characters in vignettes. His plastic composition, closer to the printed images of newspapers and magazines, became a reference of this artistic style, based on the strong contrast of colours, the figures outlined on dotted backgrounds and the use of motifs connected with advertising and graphic novel.

Roy Lichtenstein, “M-Maybe”, 1965

His work, in fact, drinks from the trend of mass production where the importance of the single piece, a symbol of a period already surpassed in the history of art, is left aside, to focus on gaining visibility through infinite copies. This approach to artistic creation is only a sign of the moment, a time when factories and industry reach the peak of their productivity and need a public, avid of objects to feel part of a hyper-consumer society.

Roy Lichtenstein, “Sunrise”, 1965

Paradoxically, the motifs chosen by Lichtenstein for his multiple copies ironise on the inherited standards of a society already transformed, but that resists change by imposing clichés and stereotypes. His pieces of women with kitchen tools, trapped in the inertia of everyday life, or the faces of young ladies in distress, with a standardised beauty representative of the pin-up canons still present in the comics, collide with the changing course of times where individualism gains prominence against the homogenisation of tastes and patterns of consumption. Feeling unique in the magma of globalisation, in a moment of artistic awakening in which such a concept had not even been named, is an almost visionary position that Lichtenstein manages to convey without falling into the drama or losing the freshness and visual force of his creative proposal.

 

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.