New art centres in 2017

 

 

Botín Centre, Santander

 

 

 

The Centro Botín was inaugurated the last 23th of June and is an arts centre designed by Pritzker Prize-winner architect Renzo Piano, in co-authorship with Luis Vidal. It is located in a privileged part of Santander. A remodelling project that involves Pereda Gardens has allowed the integration of the city centre with the bay. Botín Centre focuses on research, training and dissemination that will be developed through our Fine Arts and Training programmes. Current exhibitions are `Art at the turn of the century´, `Carsten Höller: Y’ and `Agility and audacity. Goya´s drawings´.

 

 

 

CaixaForum Sevilla

 

 

 

CaixaForum Sevilla was inaugurated on March 3 and up to this day has reached over 100.000 visitors. The building has been designed by the sevillian architect Guillermo Vázquez Consuegra, that have had the challenge of adequating the museum needs to the existing space in the Pódium building that is located in La Cartuja island. Current exhibitions are `Anglada-Camarasa (1871-1959)´ and `Sorolla. A garden for painting´. As well as the other seven Caixaforum, Caixaforum Sevilla includes within its cultural offer also workshops, talks and concerts.

 

 

 

Bombas Gens Art Centre, Valencia

 

 


The past 8 of July, Bombas Gens Art Centre opened its doors under the management of Nuria Enguita. It takes over five of the refurbished buildings of the old hydraulic pumps factory, one of the few examples of the city’s Art Deco architecture still preserved today. The main purpose of the Bombas Gens art centre is to exhibit and share the Per Amor a l’Art private art collection with the wider public, made up mainly of photography and abstract painting by Spanish and international artists. At the current moment it has around 1800 works by 140 artists. The inaugural exhibitions are `Ornament = Crime?´, `Bleda & Rosa. A Geography of Time´ and “Stories of Bombas Gens”.

 

 

 

Camille Claudel Museum, Nogent-Sur-Seine, France

 

 

 

Worthy of mention is the opening on March 26 of Camille Claudel's Museum, that is located in the historic heart of the town of Nogent-sur-Seine, french locality where it has had a great reception. The building has been designed by the architect Adelfo Scaranello, and is in harmony with the neighbouring houses and surrounding landscape. The museum’s major objective is to present the oeuvre of Camille Claudel (1864-1943) through the museum collection of over 300 works that include sculptures, photographs and printmakings, paintings and drawings, as well as eight documentary films.

 

 

 

Zeitz MOCAA building design, Cape Town, South Africa

 

 

 

Furthermore, there will be other openings, like Louvre Museum in Abu Dhabi, which will host artworks from all periods and cultures. Or Zeitz MOCAA museum in Cape Town, that will host Jochen Zeitz´s african art collection. These new spaces for art and culture invite the citizens to participate, through the use of various methods, in artistic practices and proposals that will seek to acquire knowledge and experiences to share with the reality around.

 

 

 

Louvre Museum in Abu Dhabi, UAE

 

 

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.