Exhibition Le Corbusier, an atlas of modern landscape in Caixa Forum Madrid.

CaixaForum Madrid hosts until October 12 a special exhibition devoted to this creative, organized by the Museum of Modern Art in New York and in collaboration with the Fondation Le Corbusier in Paris. 
 
The exhibition offers a truly vital tour through Charles-Édouard Jeanneret's life with his early influences at his birthplace, in La Chaux-de-Fonds (Jura, Switzerland., 1887), and tracking of all his movements at the planet, which had a great influence on his work and his concept of architectura and urbanism. 
Jeanneret was more than an architect and furniture designer, was also a painter, writer and photographer, and, moreover, was a visionary, critic and ambitious, whose revolutionary projects were breathtaking for everyone. But what it was most fascinating in his works was the idea of questioning the status quo and ambition as a radical change in concepts, starting with the material used itself and following the organic character of the buildings. In 1920, already established in Paris, founded with poet Paul Dermée magazine of art and avant-garde culture L'Esprit nouveau, where he began signing his articles with the pseudonym Le Corbusier, not to link your real name to provocations contained in his writings. 
Its buildings are the aesthetic lines of the 50s, however, the zenith of his creations blossoms between 1920 and 1930 never would have said that some of their best ideas are from this period, but it is. The commitment reinforced concrete housing construction modular and expandable and movable plates, the vast redevelopment projects of European capitals ... The ideas of Le Corbusier soaked all their architectural conceptions and in them was always the deseeo of espetar dialogue with the landscape and the environment, and create a magnificent work which incorporate all the good that had been collecting throughout his many travels abroad. From this period are the groundbreaking proposals for redevelopment of the center of Paris or Moscow Kremlin, projects that never saw the light. 
 
The insatiable ambition of Le Corbusier not always (or rather never) coincided with the desire for change or reform who had to approve their projects. Le Corbusier was busy, tireless in attack the obsolescence of these thoughts and the obtuse and limited character who cercenaban, again and again, his view of revolution and urban transformation. Few of his extraordinary complete renovation projects were carried out, and that fruited did outside Europe. Indeed, Le Corbusier was almost bound to an intellectual exile. In his many lectures, in which he drew while setting out his ideas, to the amazement of the audience, did not hide his disappointment with the impositions of power and constant denials that he was a victim. 
Le Corbusier did not hesitate to go to South America, Africa and Asia. However always dreamed of returning to Europe. And he did, accepting projects 
lesser importance in which he could also implement some of his ideas, such as building known unités d'habitation, modular homes designed to facilitate the building and be functional, or designs in harmony with the landscape, such as the well-known chapel of Notre Dame du Haut, Ronchamp. 
 
In recent time, Le Corbusier became melancholic and nostalgic, and drastically reduced its activity, taking refuge in his painting studio at the foot of the Mediterranean, to live with what he called "my island".

 

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 Master Cheese Tuner, 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.