Celebrations are underway at the Picasso Museum. After months of planning and installation work we can finally enjoy our new temporary exhibition, “Picasso’s Kitchen” a multi-disciplinary display with an accompanying catalogue of the artist’s work and its ties to the world of gastronomy.
The opening will take place on the 25th of May and the display will remain open for visits until the 30th of September. The exhibition forms part of the broader project, “Mediterranean Picasso,” which is an initiative from the Museu nacional Picasso-París.
Picasso in La Californie making Bullfight and Fish (verso: Faces). Canes, April 1957. Modern digital copy by inkjet. 50 x 60 cm. David Douglas Duncan’s Archive. David Douglas Duncan. Arxiu Museu Picasso de Barcelona. FDDD/9/84. Photo Arxiu Museu Picasso, Barcelona © Succesión Pablo Picasso, VEGAP, Madrid 2018
It is the first time that the theme of cooking in Picasso’s oevre is presented worldwide in a global context.
The curators of the exhibition Emmanuel Guigon (director of the Museum) Claustre Rafart (curator of the collection of the Museum) and Androula Michael (professor at the University of Picardie Jules Verne and of UFR Arts in Paris) have worked to put together more than 200 works from different museums, institutes and private collections around the world.
Picasso’s Kitchen takes us on a chronological walk through the life of the painter via paintings, sculpture, photography and literature and will give the chance to see him in a new light, this time through the world of cooking. Picasso presents food as a source of unconscious desires which in turn construct a consummately metaphorical language.
Pablo Picasso. Restaurante. Paris, printemps 1914. Huile sur toile découpée collée sur du verre. 42 x 34 cm. Zervos II – 347 (Prendre titre). Fundación Almine y Bernard Ruiz-Picasso para el Arte. En dépôt temporaire au Museo Picasso Málaga © FABA Photographe inconnu, tous droits réservés © Sucesión Pablo Picasso, VEGAP, Madrid 2018
A theme that the exhibition touches on is the importance of restaurants as a meeting point for the avant-guarde figures of the time, places where Picasso and his bohemian gang would hang out. The mythical Quatre Gats or the French cabaret Lapin Agile are just some of the establishments included in the work of the artist.
Another group of works display food and cooking as central to Picasso’s iconographic and sensory world. His poetry and drama highlight space and food as well as culinary ingredients.
In fact, utensils and ingredients are the basis for many of the still life paintings included in “Picasso’s Kitchen” moving between registers from joyful aesthetic representation to a metaphor for the privation and fear during the German occupation of the first world war.
Pablo Picasso. Frutero. Pintura sobre tela. Junio-noviembre del 1917. Óleo sobre tela. 40 x 28 cm. 58 x 46 x 3 cm. Inscripción: 6 / P al revers, al bastidor, estampat o realitzat amb una plantilla, amb tinta negra. Donació Picasso, Pablo, 1970. MPB 110.029 © Sucesión Pablo Picasso, VEGAP, Madrid 2018
Additionally, the exhibition will include the exceptional collaboration of Ferran Adrià who will introduce a dialogue between the artist’s creative process and contemporary culinary art. The Mauri gallery– which is the gallery of the museum devoted to contemporary art- will house an intervention from the internationally acclaimed chef, who will showcase ‘Sapiens”, hismethodology for understanding and enabling the creative process in gastronomy and other fields.
To get the most out of this experience, the museum will be organizing follow-up activities in the months to come, where you are invited to explore creative cuisine through workshops, talks and gastronomic possibilities that will make your mouth water!
Don’t miss out on this unique opportunity to enjoy art and cuisine in their purest form, fused together for “Picasso’s Kitchen.”
Written by the Museu Picasso