BEGINNING 2018 WITH A BRIEF SCHEDULE OF EXHIBITIONS

Joan Brossa "Tinter abocat", 1969. Photo: Toni Coll.

 

 

 

The exhibition of the MACBA dedicated to Joan Brossa (Barcelona, 1919-1998) with the title "Poesía Brossa" says goodbye to us in February. If you have not had the opportunity to visit, take this chance to approach the wittiest, more ironic and disconcerting work of this plastic poet. The exhibition brings to light a good part of the artistic foundation of the Joan Brossa Foundation, a legacy to the museum in 2011.

 

 

 

Ed Van der Elsken: “Girl in the subway”, in Mapfre Foundation.

 

 

 

The Bárbara de Braganza showing room of the Mapfre Foundation closes the exhibition dedicated to photographer Nicholas Nixon on January 7th and works on the preparation of its next exhibition with the work of Ed Van Der Elsken, which will open on the 25th. This Dutchman creator who immersed himself in the world of photography and cinema has become one of the most recognised image workers of the 20th century. This retrospective is the most extensive ever dedicated to this author in Spain.

 

 

 

Anni Albers, “Orquesta III (Orchestra III)”, 1980. The Josef and Anni Albers Foundation, Bethany CT Foto: Tim Nighswander/Imaging4Art. ©The Josef and Anni Albers Foundation, VEGAP, Bilbao, 2017

 

 

 

Moving to the north, the Guggenheim Bilbao closes on the 14th January the exhibition dedicated to Anni Albers. "Tocar la visita" brings together some of the most representative pieces of this artist who works with textile materials, a work halfway between craftsmanship, tradition and innovation that emphasises the use of these techniques and their importance as a vehicle for artistic manifestation.

 

 

 

Equipo crónica, “Guernica”, 1971.

 

 

 

In the Picasso Foundation, the Casa Natal Museum in Málaga, the exhibition "Guernica and other disasters" approaches its closure on January 21st. On the occasion of the 80th anniversary of this masterwork, the centre has organised this exhibition which generates a historical dialogue on how war catastrophes and their consequences have been portrayed by various creators.

 

 

View of the showing room in MAC.

 

 

 

It is also the last month to enjoy the latest work by Pablo Genovés in the exhibition organised by the MAC, Museum of Contemporary Art Gas Natural Fenosa in A Coruña. These "Polymorphic Mutations" bring together some of the invaded spaces, the buildings flooded in hyperbolic contexts that characterise this author, one of the most recognised Spanish creators inside and outside of our country.

 

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.