Colita photography at Conde Duque Madrid

 

 

 

To concentrate 50 years of career of one of the most active, committed and productive photographers of our contemporary scene is complicated, but not impossible, and have done so in Conde Duque with the exhibition "Colita, ¡porque sí!". Organized by the Foundation Catalunya-La Pedrera, the exhibition is a journey through the path of Isabel Steva Hernández "Colita" the watchful eye of the streets of Barcelona, ??the ethical view of our society, the friend of intellectuals, ...

 

 

 

Her images are not just a portrait of society, but a compendium of sensitivity of the author, her expectations and her opinions about politics, social relations, identity ... and always in pure state, without digital manipulations without cheating, without artifice and without pose, no matter they were profesional or personal projects.

 

 

 

 

 

Infinite issues, her archive spans from political photography, journalism, feminism, local customs and the urban landscape, the world of flamenco, cinema, bullfighting and the phlegmatic "gauche divine" Catalan. The exhibition is thus also a tour of the biography of the photographer, always personally involved in the worlds that she put at her goal and that they ended up being its intimate spaces, their own friends, their ideas and their own vices.

 

 

 

 

In front of her camera have succumbed Terenci Moix, Ana Maria Matute, Maria del Mar Bonet, La Trinca, Paulovsky, Orson Welles, Joan Manuel Serrat, Gabriel García Márquez, Jorge Herralde editor, Juan Marse and Jaime Gil de Viedma, among many others. As she always handles remind "do not consider myself an artist, but a photographer that has fun doing the task" and fun is a nuance that permeates each of his images, a fun that grows of the joy of recognizing the world, in all its extension and contradiction, as something wonderful and using sense of humor used as a weapon of resistance to the powers that be.

 

 

According to exhibition curator, Laura Terré "Colita is not photojournalism as we know it" because behind all her pictures, there is a woman who is showing her look and her point of view.

 

 

 


 

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.