THE GIFTS OF HERMANN AND MAGRIT RUPF

Hermann and Margrit Rupf, on the Brückfeldstrasse 27, in Bern, 1950s. Photo: © Kurt Blum / Fotostiftung Schweiz

 

 

Hermann and Magrit Rupf, two collectors of Swiss origin, made it very clear from the beginning what their artistic tastes were. A firm commitment to abstract and contemporary art, from there was born one of the largest collections of these currents worldwide. This exhibition is the first time he arrives in Spain. The creations date from 1907 to 2016. The 70 works bring together the great masters of the first half of the XX century. After the death of Herman Rupf, these precious works continued to be treasured under the mantle of a foundation with his name.

 

 

Pablo Picasso (Malaga, 1881-Mougins, France, 1973). Head of man (Tête d'homme), 1908. Oil on wood. 27 x 21 cm. Hermann und Margrit Rupf-Stiftung, Kunstmuseum Bern. © Succession Pablo Picasso, VEGAP, Madrid, 2016

 

 

The names of the most outstanding artists, such as Pablo Picasso, Georges Braque, Juan Gris, Fernand Léger, Paul Klee or Wassily Kandinsky, are currently in the Guggenheim. In 1954 the Rupf Foundation was founded, dedicated to the conservation, consolidation and expansion of these funds, which were deposited at the Kunstmuseum Bern in the early 1960's. The rest of its heritage was also donated to the foundation to ensure the Legacy of collectors.

 

André Derain (Chatou, France, 1880-Garches, France, 1954). Landscape near Cassis (Paysage aux environs de Cassis), 1907. Oil on canvas. 33x 41cm. Hermann und Margrit Rupf-Stiftung, Kunstmuseum Bern. © André Derain, VEGAP, Bilbao, 2016

 

The projected exhibition in three rooms, covers the whole course of this obtainment of works. The first part exhibits the pieces obtained in the Parisian gallery of a great friend of Hermann, Daniel-Henry Kahnweiler. Also, from others bought in London due to his travels by work matters. In 1910 he married Magrit Rupf and both together with the advice of this friend / adviser began this journey toward collecting.

 


The second room, shows its acquisitions in the years after the first World War. One of the characteristics to take into account is the little difference between the year of creation and the year of obteinment. One of the gifts that offers us this event, is the evolution of a mythical artist such as Juan Gris.

 

Room 307, which includes works dating from the closing of the Dessau Bauhaus, Paul Klee, who later moved to Bern, served to strengthen his relationship with collectors. The two stars of the exhibition are August Macke's "Summer terrace" (Gartenrestaurant, 1912) and Ewald Mataré's "Lie Down" (Liegende Kuh, 1925) (room 305), both from the historic auction "paintings and sculptures Of modern masters coming from German museums. "

 

 

Juan Gris (Madrid, 1887-Boulogne-Billancourt, France, 1927). Book and pipe (Livre et pipe), 1925. Oil on canvas. 27 x 35 cm. Hermann und Margrit Rupf-Stiftung, Kunstmuseum Bern

 

 

Didaktika completes this staging, with information on the opening philosophy and the peculiar lifestyle of the couple of Swiss origin. Also documentary images of personal character and of professional scope that make of historical document of the Parisian and Berlinesa society. This contribution as an encyclopedia can be enjoyed until April 23, 2017. Curated by Susanne Friedli, Hermann Foundation and Margrit Rupf, and Petra Joos, it is a tour of the most relevant art of S.XX.

 

 

 

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.