STREET ART, POP SURREALISM, POST GRAFITI... FROM THE STREET TO THE GALLERY

Mr. Brainwash, “Andy Warhol”, mixed technique on cardboard, 2016.

 

 

 

The street is a space of freedom, a territory of aesthetic creation and a channel of expression, on the other hand, the objects of consumption and the waste products of our hyperconnected society are tools of communication, protest, criticism, irony ... The Kreisler Gallery is a good example of this adaptation to new ways of doing art. Founded in Madrid in 1965, it opened spaces in New York (1970-1975), Barcelona (1979-2002) and Miami (1993-1995) to be aware of interesting movements in great art capitals and, today, with more than 50 years, it is a benchmark for its eclecticism, its rigor and its openness to contemporary street and urban art.

 

Kreisler has managed to make his story and his spectacular fund of consecrated artists (Miró, Tapies, Picasso, Joseph Beuys ...) live with the creations of the new artists. Okuda San Miguel is one of these new talents, an artist whose style was born in abandoned factories of Cantabria within the purest street art and is now absolutely recognizable worldwide and can be seen in the streets (and in the galleries) of all over the world. He says that he is a contemporary Renaissance admirer of El Bosco and that in his works (from murals of large dimensions to small embroidered pieces) he raises contradictions about the meaning of life and the conflict between modernity and our roots.

 

 

 

Spok Brillor, “K”, neon, 2017.

 

 

 

Spok Brillor is one of the most relevant figures of the graffiti scene in Spain. In the 90s he painted on trains and walls in Madrid where he acquired his own style with marked contours, brightness and light effects, saturated and vibrant color that maintains today in his pieces, urban atmospheres, almost psychedelic, in which mirages and surreal elements speak to us, among other things, about the influence of new technologies in art and the digital manipulation of images. He uses both figurative language and abstraction but always keeps the fantasy and humor as essential ingredients.

 

 

 

Mark Jenkins, “Boyz 2 Men”, mixed technique, 2017.

 

 

 

Another gallery that has incorporated the urban spirit into its fund is the Catalan 3Punts, putting into practice one of its founding principles that ensures that "art galleries are a dynamic element of the cultural scene of both our city and globally" and, as dynamisers, they must be up-to-date about emerging art and new trends. And they do it looking for excellence in any discipline. In this sense it must be enlighted the work of Alejandro Monge (Zaragoza), a sculptor by vocation but with a creative freedom that has led him to develop in a prodigious way the painting and drawing, that rubs hyperrealism, and that he mixes with graffiti, classical sculpture and pop art to result in pieces charged with social criticism. In alabaster, lacquered steel, porcelain, resins, in large canvases, his work is based on the contrast.

 

But if there is a graffiti artist famous for breaking the wall (and in a more than profitable way) between the streets and the galleries, he is the English Banksy, and if there is someone who received his blessings in the StreetArt circuit of Los Angeles that is Mr Brainwash (Thierry Guetta), star of the movie "Exit through the gift shop" - directed by Banksy himself and with footage of Guetta himself - and another one of the urban artists that brings the 3Punts gallery to Art Madrid. Thierry Guetta, of French origin, fell in love with street art through his cousin Space Invader and decided to film with his camera this cultural movement to which he ended up surrendered, already as an artist, supported by figures such as Shepard Fairey and protected by the commissions of the Hollywood jet set. According to him, his works, pure repetition and pop referents, "wash your brain".

 

 

 

Joaquín Lalanne, “Seguimos pintando”, oil on canvas, 2017.

 

 

 

Joaquín Lalanne (Argentina), in Art Madrid with the gallery Zielinsky (Barcelona), is also very influenced by pop and street art and he is ascribed to a surrealist style in which he links with Giorgio de Chirico and the Baroque, with a constant vindication: art as a space of freedom. With an almost Dalinian gaze and a lot of metaphysics, there are those who already speak of "Lalannism" and of Joaquín as a "young promise whose art is splendid and in which we must insist already" (Tomás Paredes, for La Vanguardia).

 

 

 

Paul Rousso, “Monopoly money composition”, mixed technique, 2017.

 

 

 

The gallery Hispánica (Madrid), for its part, offers us the great pop formats of Paul Rousso, an innovative American artist who creates volumes from a flat surface, what the artist calls "Flat Depth" and for which he uses complex artistic techniques as painting, printing, sculpture, digital manipulation and digital printing. Rousso takes pop culture and its contradictions and uses the act of discarding elements such as money, candy wrappers and magazine pages, then expand its size to unusual dimensions and create a metaphysical and ironic paradox.
 

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.