THE DIVERSITY OF MARCEL BROODTHAERS

Photo of the exhibition

 

 

Marcel Broodthaers (1924- 1976), a Belgian conceptual artist who based his work on research and new proposals, began his artistic career immersed in the world of literature and cinema, working as a journalist. At age 40 his vision changed and he dedicated his life to the creation of new plastic proposals.

 

Influenced by the surrealism and the experience of filmmaker that was acquiring throughout the years, Broodthaers, continued with its walk by the world of the art with found objects creating collages. Already in the final stretch of his career, he opted for large format works that longed for a space larger than the rooms of a museum.

 

 

Marcel Broodthaers installation

 

 

This retrospective analyzes the entire career of the artist with international colors. The diversity of trends is reflected in this sample of more than 300 pieces and the publication of an extensive catalog that can be found in Spanish and English. The curators Jean-François Chevrier, Thierry de Duve and Benjamin H. Buchloh, have colaborated in the editing of texts.

 

The curious thing about this exhibition is that not only has the MoMA contributed to the creation of this exhibition, such as the Tate Gallery in London, the National Gallery in Washington, the National Gallery of Scotland, the MACBA in Barcelona, ??or the Georges Center Pompidou of Paris, have left their pieces to carry out this great exhibition.

 

Marcel Broodthaers. No title. Triptych. Egg shells on three painted canvases. Image courtesy of Maria Gilissen Archives of Marcel Broodthaers

 

 

And not only the people who go to Madrid can enjoy it, was previously in New York in MoMa and in 2017 will end in The Kunstsammlung Nordrhein-Westfalen, Düsseldorf (Germany), but you are still in time to visit it until September in the Sabatini Building . The curious thing about the experience is that we are facing an exhibition within another exhibition, as it addresses different disciplines and totally different manifestations.

 

 

Decorated. An achievement of Marcel Broodthaers (1975)

 

Broodthaers, reinvented himself as he did with the language of his works. He gave the objects a new meaning adapting them to the space where they cohabit between them. Many of the elements used by the artist are organic, giving special importance to eggshells or mussels (foods famous in the Belgian diet). This exhibition does not leave indifferent to the most curious.

 

 

 

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.