ARTISSIMA2014 holds its 21st edition in Turin

 
From 7 to 9 November, Turin celebrates ARTÍSSSIMA 2014, the international contemporary art fair which celebrates its 21st edition in the Oval Lingotto Fiere.
 

More than 190 galleries, 34 countries and a special exhibition dedicated to Maurizio Cattelan, Myriam Ben Salah and Marta Papini, entitled "Shit and Die" in the Palazzo Cavour ... It would be a good claim in it self but ARTISSIMA 2014 ( according to its director Sarah Cosulich) "wants to stand out with its own personality to survive with major international competition"... and it they get it considering it is the fifth show in the list of the 30 most important international exhibitions of contemporary art world, according the study of American consultancy Art Market Research Skate's.

 

Artissima is probably the most experimental and avant-garde of the fairs and in his 2013 edition was visited by around 50,000 visitors. 2014 has 194 galleries, mostly European but also the arrivals from China, Israel, United States, Portugal and Latin America. The Spanish representation comes on the heels of Casado Santapau (Madrid), ProjecteSD (Barcelona), Sabrina Amrani (Madrid) and PM8 (Vigo).

 
 
ARTISSIMA 2014 has five main sections organized by 40 curators and dedicated to: established galleries, emerging, young artists, artists who were active between 1960 and 1980, editions of art (books, prints, engravings and works in series). There will also be proposals and new spaces at the fair, as PER4M, a special section devoted exclusively to the performances. His section "Back to the Future", includes 25 solo shows of "works by 'museum quality' of the 60s, 70s and 80s", curated by João Fernandes, deputy director of the Museo Nacional Centro de Arte Reina Sofía (Madrid ); Beatrix Ruf, director of the Stedelijk Museum (Amsterdam); Jochen Volz, chief curator of the Serpentine Gallery (London); and Douglas Fogle, independent curator.
 

 

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.