FRANCIS PICABIA FINALLY IN THE MoMA

Francis Picabia. Je revois en souvenir ma chère Udnie (I see again in memory my dear Udnie). 1914

 

 

Francis Picabia, Paris, 1879-1953. He was a versatile artist, who left a living testimony of more than 200 works. In his 74 years of life, the work he performed was at least varied. Its main characteristic was the freedom with which it expressed itself and expressed its impressions in different artistic disciplines. He never married any style and at the same time was the representative of many. His versatility and chameleon capacity, he was consecrated as the most versatile artist of the avant-garde, and finally the MoMA pays homage to this great deployment.

 

 

Dadaglobe Reconstructed

 

 

In the work of Picabia, it has always been defined as complex as a minimum. Due to the wide variety of styles he has been adopting over the years, he can not even divide his career in stages. It is not attributed its own brand, but at the same time has experimented with different aspects such as pointillism, impressionism, cubism, Dadaism, collage or even ballet, literature and cinema. This sample includes 125 paintings of different formats, 45 drawings, a film, interviews with the author, magazines and even the recital of some of his poems.

 

 

'The Spanish Revolution', by Francis Picabia, 1937

 

 

Friend of the great geniuses of the avant-garde, all the words that came out of their mouths were compliments to his work and personal interpretations of him. Anne Umland, the curator of the exhibition, focuses her hopes on this changing facet of the artist leaving the viewer with a wide range of possibilities when interpreting the works. He sees it as a liberation of our subconscious when it comes to reading the works of Picabia, not to limit an already fixed explanation but to dynamite the structures already preset and to support an anti-artistic feeling.

 

 

View of the exhibition

 

 

The great variety of the work has made possible this great exhibition that shows Picabia in all its splendor. The historical events did not stop his eagerness to continue creating and renewing himself. On the contrary, they were a challenge to achieve the balance between traveling geographically and different artistic styles.

 

 

 

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.