THE FACE OF CONTEMPORARY MODERNITY

Lyonel Feininger, Untitled (Crystals Broken), 1927. Oil on canvas, 72 x 70 cm. Particular collection. Courtesy Moeller Fine Art, New York © Moeller Fine Art, New York © VEGAP, Madrid, 2017. Image courtesy of Juan March Foundation.

 

 

Lyonel feininger (1971-1956) was an American artist of German ancestry who was an essential for the artistic panorama of the avant-gardes. He began his training in music, encouraged by his parents who also shared that passion. At the age of 16 his life took a turn and began to experiment with drawing and illustration, his main passion. He entered the world of comics and his cartoons soon dressed the covers of American and German magazines. After consolidating his career in that genre, he became more and more determined by painting and this allowed him to freely develop his creative capacity.

 

 

Children Kin-der: The famous German artist Feininger presents the characters he will create. In The Chicago Sunday Tribune, April 29, 1906. Photomechanical print, 58 x 89 cm. © Moeller Fine Art, New York. © VEGAP, Madrid, 2017.

 


At the beginning of the twentieth century, he adopted more abstract language by entering into the knowledge of straight lines and fragmented planes of color. As early as 1919, Walter Gropius himself encouraged him to teach engraving at the Bauhaus and this was his task until its closure in 1932 by the Nazis. After this historical event he decided to move to the United States where he would continue to create until his death. Here, it is where the Juan March Foundation (Madrid) enters, which takes time expressing figures and movements little explored.

 

 

Zirchow VII (1918). Oil on canvas, 80.7 x 100.6 cm. National Gallery of Art, Washington. © VEGAP, Madrid, 2017.

 

 

With Lyonel Feininger (1871-1956), a retrospective of his entire career, he shows more than 400 works alternating techniques and styles that was adopted throughout his artistic life. Coming from public and private collections in Europe and the United States, they also deal with different topics such as caricature, satirical drawings, their fixation by bridges or the representation of such emblematic places as Paris or Manhattan. The exhibition is completed with a catalog that awaits inside the biography of the artist with essays and texts by well-known personalities such as Martin Faass or Sebastian Ehlert.

 

View of the exhibition

 

 

The director of the Foundation, Javier Gomá, along with the director of exhibitions Manuel Fontán assure that he is a figure that for many he fell into oblivion, and with this sample he wants to pay homage to what was a genius of his generation. The exhibition will run until May 28.

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.