DI_FOOD Spanish Design for Food

 

 

Gastronomy and design can be enjoyed at the Central Design / DIMAD Matadero Madrid thanks to DI_FOOD proposals, an initiative of the Madrid Designers Association to explore all possible interactions between these two disciplines.Search dining experiences, share them with the public, create new relationships between artists, designers, chefs and food...

 

DI_FOOD promotes synergies between gastronomy and design, workshops, lectures, demonstrations and exhibitions with designers as Luis Úrculo or Marre Moerel and chefs as Sacha Hormaechea responsible for the kitchens of Sacha, to generate, for example, Tapas As Haikus or Foodigamis with Japanese cook Yoka Kamada and Origlam origami teacher.

 

 

Now, until July 19, within the framework of DI_FOOD, you can taste the TAPAS exhibition, curated by Juli Capella, which you can see some of the great icons of Spanish design linked to gastronomy. A tour divided into 4 areas: Kitchen, Table, Food and Wine, which shows how design, tradition, cuisine, science, art, art and innovation have helped solve many issues related to food.

 

Botijo La Siesta de Héctor Serrano y La Mediterránea.

 

The exhibition highlights how the Spanish culture has made inventions and ingenious solutions throughout its history, and also artistic and functional solutions that have become showpieces and subject of analysis. The pieces range from the smallest object as dishes, furniture and interior decoration of restaurants, up to the architecture with unique examples as the Spanish wineries. Not forgetting biggest names in Spanish cuisine whose techniques have revolutionized the world of gastronomy and have encouraged the design of new tools and utensils.

 

 

Tabla para cortar pan de Curro Claret.

 

And they do not stop, because in September will present "Big Food / Grrrreat market", a gastronomic three-day event with the most innovative ideas that arise when attaching great gastronomy with great design. A full sample of experimentation, imagination and talent at the service of taste.

 

 

Vajilla Food on The Table de Marre Moerel.

 

 

 

 

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 Master Cheese Tuner, 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.