New objectivity: from nature to industry

 

 

 

© Albert Renger-Patzsch

 

 

Renger-Patzsch (1897-1966) approaches to photography by his father´s influence, an amateur photographer. He studied Humanities and, after his military service (where he collaborated as a scientific assistant), he started Physics at the University of Dresde. However, he gave up his studies to dedicate entirely to photography. He also felt attracted to writing (he wrote more than thirty photography books). Foremost among these is “Die Welt ist schön” (The world is beautiful), 1928, that is a classic of modern photography. 

 

 

© Albert Renger-Patzsch

 

 

The exhibition is organised in several sections that presents an overview of his artistic career, which combine his personal projects with commercial practices. Renger-Patzsch was a relevant figure of the German New Objectivity, an artistic movement that emerged after the end of World War I as a reaction against the Expressionism that preceded it. This current strove to represent the world in the most objective way possible in a period in which Europe was going through numerous changes. He considered photography as a technical invention that belonged to the field of science.

 

 

© Albert Renger-Patzsch

 

 

In a first period, he worked for a publisher by making photographies of plants and flowers in a very severe and technical way. Neutral, dark or blurred backgrounds allowed focusing on details. He developed a careful and thoughtful method which lets him represent an objective and faithful reality. His first photographs are compilated in the book “Die Welt ist schön”, formed by 100 images that show nature and human developments: plants, landscapes, objects, architecture, city, industry, etc. These artworks enhance the importance of the industry and seriality, highlighting the perspective and the contrast of lights and shadows.

 

 

© Albert Renger-Patzsch

 

 

It can be seen how the artist keep on eye on the modern city. This is consider the place where the new and the old violently coexist. Using geometry he propose complicated frames. Lately, he focused on the peaceful feeling that nature brings; he used to walk a long time to find out the best conditions to take his pictures. Then, he paid attention to organic shapes in nature, such as the different textures that contrast with industry pulid surfaces.

 

 

© Albert Renger-Patzsch

 

 

Renger-Patszch proposes a view that focuses on the new era. His photographs can be visited during summer months until the 10th of September in Mapfre Foundation Recoletos Hall, where can also be enjoyed an exhibition about portrait in the 20th century, in which different artists from all around the world and historical moments approach to the human figure in a variety of ways.

 

 

© Albert Renger-Patzsch

 

 

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.