SPECTRAL IMAGES AND URBAN FRENZY IN THE WORK OF EAMONN DOYLE

In our diverse and full of possibilities world, it is not surprising that artists explore different disciplines and jump from one speciality to another depending on the language that best suits their expressive needs at all times. This has been the story of Eamonn Doyle, to whom the Mapfre Foundation dedicates an exhibition that includes the highlights of his short but brilliant career as a photographer.

Eamonn Doyle, ON (series) nº 1, 2014 © Eamonn Doyle, courtesy Michael Hoppen Gallery

Eamonn Doyle began his career in the art world with painting studies and later on photography, between 1987 and 1991. However, after some initial trips in which he tried to develop as a reporter photographer, in 1994 he left the camera and dedicated entirely to music. For twenty years he worked as an editor and music promoter, which led him to travel the world while organising festivals or recording albums. But six years ago, he decided to retake the photograph, becoming in record time one of the most recognised contemporary photographers.

His previous career, however, has an essential influence on his work. The cultural movements of the last decades, which run in parallel to music, along with his passion for literature, clearly appear in his images. In this context, his hometown, Dublin, gains a unique presence, revealing his urban life and the pulse of the new generations soaked in the socio-political context of the moment.

Eamonn Doyle, "Untitled 28", 2013, © Eamonn Doyle, courtesy Michael Hoppen Gallery

One of his best-known works is the "Dublin trilogy", with the series i, ON and End. To these is added another famous project: K, focused on spectral images that the photographer took in Ireland and Spain. His work characterises by urban ambience in edged frames that force the viewer's point of view. The absence of straight cuts, the abundance of angles and perspective cuts convey a constant sense of activity and movement.

That same movement is present in the K series, where the wind appears to stir the tissues and hide the figures. This concealment game catches the characters with enveloping movements, which also generate confusion and anguish. There is a particular surreal message in these images, with faceless anthropomorphic forms on inert backgrounds of sharp contrast.

Eamonn Doyle, “K-20”, 2017

Likewise, we must highlight the constant presence of music in the photographer's work. The exhibition in the Sala Bárbara de Braganza also holds a video piece entitled “Made in Dublin”, in which sound plays an important role. Doyle has continued to collaborate regularly with composer David Donohoe, whose pieces are an integral part of many of his works such as the K series or his video creations.

Bárbara de Braganza Room (Mapfre Foundation): from September 12th to January 26th.

 

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.