ECHOES OF A FAR VIBRATION: MORE THAN HUMANS

The Thyssen-Bornemisza Museum and TBA21 (Thyssen-Bornemisza Contemporary Art) have just opened the exhibition "More than humans" that will be open to the public until December 1st.

This exhibition brings together the work of Dominique Gonzalez-Foerster and Tomás Saraceno, under the curating of Stefanie Hessler, in the third project of collaboration between both institutions so far. With these cooperation proposals, the Thyssen Museum expands its connection with contemporary art and explores ways to generate a dialogue between both collections.

Tomás Saraceno, “How to catch the universe in a spider web?”, 2018

Hessler has always been interested in interdisciplinary creative processes and the desire to share the work of artists and researchers who feed on different sources. This has led her to manage projects where art coexists with other disciplines to enrich a shared message that allows addressing issues from different perspectives. In this exhibition, the viewer is invited to ask questions about topics related to technology, artificial intelligence or the power of the unknown. The coexistence of the work of these two artists, apparently so disparate, articulates through the idea of vibration: the one that causes the sound or movement of objects in space, and the one that perceives a receiver, as a passive listener or as a being connected to a sensor network.

Dominique Gonzalez-Foerster, “Opera (QM.15)”, 2016. Video-intallation. Thyssen-Bornemisza Art Contemporary Collection. Photo: Andrea Rossetti

The strange link that originates between these works requires an interpretive effort to understand the subtlety of the approach, but everything makes sense in this space inhabited by works of art and waiting to receive visitors to unravel those mysteries.

The recent work of Tomás Saraceno has focused on investigating the development of spiders, which has led him to collaborate with geologists and entomologists to examine the behaviour of these arthropods and study their architectures. In the exhibition, one of his latest work "How to catch the universe in a spider web?", a large installation that mimics the networks that weave arachnids, will be present. With these delicate structures, we realise the subtlety of the movement of the air, of the soft tensions that occur with each vibration.

Tomás Saraceno, “Hybrid semi-social solitary Instrument HD 74874” built by: a triplet of Cyrtophora citricola - four weeks and a solo Agelena labyrinthica - one week, 2019

For his part, Dominique Gonzalez-Foerster enters the scene with a piece from his latest project, in which he recovers famous characters thanks to the support of technology. In “Opera (QM.15)”, the artist himself plays the role of the soprano María Callas thanks to a holographic illusion. Synchronising his movements with the sound, when reproducing some of the most famous arias that the singer interpreted, he creates a spooky effect that makes its way between the rooms of the museum. Here, the vibrations of the voice will be those that move the threads of the cobwebs, revealing the relationship between these works.

 

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.