Art Madrid 2015 General Program Galleries

3PuntsGaleria. MrBrainwash "BeanSpray".

 

 

Art Madrid contemporary art fair celebrates its 10th anniversary with a special edition. From February 25 to March 1, 2015, in the same privileged location of last year - Galería de Cristal of CentroCentro Cibeles - Art Madrid'15 brings together 44 galleries and more than 200 artists in the General Program and ONE PROJECT program, curated by Carlos Delgado Mayordomo.

 

Marc Decoene Fine Arts Gallery. Jesus Zurita "Los-venenos".

 

In its General Program, with 37 participating galleries, Art Madrid'15 is pleased to receive, for the first time, José Rincón Gallery (Madrid); Artur Ramon and Balaguer Gallery (Barcelona); Montenegro Gallery (Vigo); Arancha Osoro gallery (Oviedo), Patricia Acal, with galleries in Seville and these international additions: Collage Habana (Cuba), Yiri Arts (Taipei, Taiwan) and NH Gallery (Cartagena de Indias, Colombia).

Yiri Arts Gallery. Guim Tió "Castle".
 
 

These eight new galleries will share five days of the fair with galleries from Madrid as Fernando Latorre, Obra Gráfica Original, BAT Alberto Cornejo, Galería del Cisne, Materna y Herencia, Art 4+ Art Consulting, Ansorena, Taller del Prado, Hispánica Contemporánea (Madrid -Mexico); also with 3 Punts Gallery, Jordi Pascual Gallery, Marc Calzada, El Quatre / Barcelona, Principal Art and Gallery Miquel Alzueta, all from Barcelona; Moret Art from A Coruña and Aurora Vigil-Escalera / Van Dyck 1984 from Gijon; Alba Cabrera, Punto Gallery, Benlliure and Val i 30, from Valencia; Rodrigo Juarranz Gallery (Aranda del Duero, Burgos), Pilares from Cuenca, Gabriel Vanrell-Galeria d'Art from Mallorca; Art Lounge Gallery (Lisbon, Portugal), Schmalfuss Berlin (Berlin, Germany) and Marc Decoene Fine Arts (Erolzheim, Germany).

 
Patricia Acal Galería. Tommaso Ottieri "Pragues Luces Personales".
 
 
GENERAL PROGRAM AM15

3 Punts Galeria (Barcelona)

Alba Cabrera (Valencia)

Ansorena (Madrid)

Arancha Osoro (Oviedo)

Art Lounge (Lisboa, Portugal)

Art 4 + Art Consulting (Madrid)

Artur Ramon Art (Barcelona)

Aurora Vigil-Escalera / Van Dyck 1984 (Gijón)

Balaguer (Barcelona)

BAT alberto cornejo (Madrid)

Benlliure (Valencia)

Collage Habana (La Habana, Cuba)

Del Cisne (Madrid)

El Quatre, Barcelona (Barcelona)

Fernando Latorre (Madrid)

Gabriel Vanrell-Galeria d’Art (Mallorca)

Hispánica Contemporánea (Madrid-México DF)

Jordi Pascual (Barcelona)

José Rincón (Madrid)

Kreisler (Madrid)

Marc Calzada (Barcelona)

Marc Decoene Fine Arts (Erolzheim, Alemania)

Materna y Herencia Galería de Arte (Madrid)  

Miquel Alzueta (Barcelona)

Montenegro (Vigo)

Moret Art (A Coruña)

NH Galería (Cartagena de Indias, Colombia-NY)

Obra Gráfica Original (Madrid)

Patricia Acal (Sevilla-Madrid)

Pilares (Cuenca)

Principal Art (Barcelona)

Punto (Valencia)

Rodrigo Juarranz (Aranda del Duero-Madrid)

Schmalfuss Berlin (Berlín, Alemania)

Taller del Prado (Madrid)

Val i 30 (Valencia)

Yiri Arts (Taipei, Taiwan)

Marc Calzada Galería. Niki de Saint-Phalle "L'Ange Vase".

 

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.