REMEDIOS VARO BACK HOME

Remedios Varo, Creation of Birds, 1957, Museum of Modern Art, Mexico City, Mexico

 

 

Maria de los Remedios Alicia Rodriga Varo and Uranga, better known as Remedios Varo (1908-1963), was born in Gerona at the beginning of the century, after beginning her studies at the San Fernando Academy, contracted, then moved to Paris. At the outbreak of the Spanish Civil War, she positioned herself for the Republican side and ended up emigrating to Mexico, she did not know that at the time, but this would be her home. Here she dedicated herself to advertising illustration, but soon became known, and now everyone knows her for being one of the first women to popularize her work in Mexico.

 

 

Remedios varo, Mimicry, 1960. Museum of Modern Art, Mexico City, Mexico.

 

 

His work is easily recognizable by this fantastic tint and symbolic transcendence. One of its marks is the tendency to mysticism. Together with Leonora Carrington she forged a friendship that transcended in time and for that reason now, they are associated so frequently. Remedios, marked his works with a careful scientific iconography and much of his work can now be admired in the Museum of Modern Art in Mexico. He has been a protagonist in many times, but this exhibition is outstanding among the others.

 

 

Remedios Varo. Notes and anecdotes from a collection. Photography © Museo de Arte Moderno. Mexico City, Mexico.

 

 

"Remedios Varo, notes and anecdotes of a collection" shows with 39 pieces. It is all the trajectory of the artist. Its main piece is the catalog rationale, first published in 1994 by Era. The exhibition is divided into three large thematic groups, which tell us curious data, studies of the signatures and the thread of the whole exhibition. Also testimonies of external people who tell the essence of the works.

 

 

Photo of the exhibition "Remedios Varo, notes and anecdotes of a collection"

 

The last part of the visit focuses more on curiosities of this great artist of surrealism, known in the whole world. You can enjoy the exhibition until February 2017 at the Museum of Modern Art of Mexico. Undoubtedly, Varo was a woman who put aside the conventions and ended up giving the recipe of how to have erotic dreams to anyone who wanted to share it, here we leave the ingredients of chef Varo.

 


Ingredients:
One kilo of strong root
Three white hens
A head of garlic
Four kilos of honey
A mirror
Two calf livers
A brick
Two clothes pegs
A corset with whales
Two false mustaches
Hats to taste

 

 

 

 

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.