Art Brussels moves downtown

 

Bricks by bricks, 2015. Obra de Eugenio Merino en Art Brussels con ADN Galería.

 

From 22 to 24 April, Brussels is full of art with Art Brussels, contemporary art fair which opens at new space, the Tour & Taxis, industrial building from the early twentieth century and, with less capacity, has forced the exhibition to prevail quality over quantity and to reduce their number of participants from 191 to 140 selected galleries. An opportunity, says the organization to "make great discoveries," referring especially to the great Belgian and international collectors to who have dedicated much of the programming of the fair.

 

 

 

 

With an average of 30,000 visitors a year, Art Brussels proposes various activities in and outside the fair among which undoubtedly this year they remark "Cabinet d'Amis: The Accidental Collection of Jan Hoet", exhibition of the most special pieces the private collection of Jan Hoet (1936-2014), acclaimed Belgian collector and curator, creator of Les Chambres d'Amis in 1986, at which invited artists to create works for houses of 50 private collectors. Hoet also was the curator of Documenta IX in Kassel. This exhibition includes work by Joseph Beuys, Christian Boltanski, Michaël Borremans, Marcel Broodthaers, Cai Guo-Qiang, Marlene Dumas, Mario Merz, Marisa Merz, Cady Noland, Panamarenko, Richard Prince, Luc Tuymans or Andy Warhol.

 

 

 

 

As every year, Art Brussels has chosen a photographer to create your print campaign and this time was the Belgian collective Ottomura, founded by three photographers in 2010 and they have chosen the image of the new exhibition space inhabited only by thick masses of colored smoke. Pure suggestion.

 

 

 

 

As added, are worth visiting some of his "Readings and Conversations", six readings and 4 conversations between experts in contemporary Collecting and shop around Sculpture Project, the route designed with pieces of sculpture. Then, take some abbey beer.

 

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.