The Revolution of Marcel Dzama

Marcel Dzama, “Welcome to the land of the drone”, 2011.

 

 

La Casa Encendida dedicates to this exhibition three showrooms where the artworks are displayed according to their technique and subject-matter. Though Dzama is a multidisciplinary creator that has recently enlarged his field of experimentation up to include sculpture or video, he has always stood out as a great drawing-maker. His artworks were used several times to illustrate the covers of music albums such as They Might Be Giants, Beck, and The Weakerthans. In this occasion, the exhibition comprises a representative sample of drawings, watercolours and inks, to which the major part of the space is devoted; but it also incorporates sculptures and a video projection. All these pieces together allow to better know the career of this author and going deeper into the setting of his creative universe.

 

 

Marcel Dzama, “Daily lady daily mail”, 2016.

 

 

Dzama was born in Winnipeg, Canada, although he currently works and lives in New York, where he made the majority of his solo exhibitions. He has been compared to the outsider artist Henry Darger, due to the similarity between both of them in the illustration artworks. However, Dzama feeds himself of various trends, like the Dadaism, the Surrealism or the Soviet agitprop to inspire his projects.

 

 

Marcel Dzama, “My mother, my father, my sister, my killer, my lover, my savior, and other faces I once knew”.

 

 

The title of the exhibition refers to the line of work that Dzama has been following more recently, where the influence of the Soviet aesthetics is clear. The illustrations remember the classical compositions of the propaganda posters, with the addition of elements linked to the revolutionary spirit: characters holding weapons wearing army uniforms and the recourse to softer colours.

The exhibition opens the 28th of September and will be on show until next January.
 

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.