Accesible art in Art Madrid\'16 with Marc Calzada gallery

 

Obra: Jeune Fille au soleil, 1981.

 

 

On the occasion of his participation in the contemporary art fair Art Madrid'16, from 24 to 28 February, Marc Calzada gallery from Barcelona in collaboration with Successió Miró they present "Joan Miró: Bronze Paper," a selection of works Catalan surrealist which coincides with the exhibition "Miró and the object", these days at CaixaForum Madrid.

 

 

 

 

Obra: Chien, 1981.

 

Marc Calzada proposes 25 works of sculpture, printmaking and drawing. A representation of Miró's creations in recent years, important for their bravery and innovation, which broke with the conventions of painting, always in connection with its surreal and dreamlike spirit. "Joan Miró: Bronze and Paper" is a great opportunity to see (and buy) sculpture by Catalan artist and a good example of the creative capacity of the artist. Among his pieces, monumental sculptures as Souvenir de la Tour Eiffel (who will preside over the entrance to Art Madrid'16), engravings Etching, aquatint and carborundum, as Le pitre rose, and drawings as entitled Chien, that Miró made in other media such as bronze piece that also present.

 

 

 

Obra: Gymnaste, 1977.

 

 

Joan Miró liked to recall how he had become interested in sculpture at nineteen with Professor Francesc Galí: "It was there where I also learned to draw without seeing, only by touch. Our hands back and palpábamos an object that after we had to play without having seen" (M. Rowell Joan Miró. Writings and conversations, 2002).

 

 

Obra: Tête et oiseau, 1981.

 

Precisely, in connection with that, Art Madrid'16 will take a guided tour for visually impaired people to the exhibition "Joan Miró: Bronze and Paper" in collaboration with Un Ojo para el Arte and journalist and poet Asier Vazquez, responsible for providing a visit in which thorough and detailed verbal information will be combined with touch access to some of the sculptures present. They put into context the sculpture by Miró and translated into words the feelings that the artist's works may cause through touch.

 

 

 


 

 

Obra: Vigneron, 1972.

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.