Desplazamiento new project of Maider Lopez in MARCO Museum of Vigo

 

 

 

Almost no one notices the walls of the museums, its height, size ... and this is the reason why the artist Maider Lopez has shifted them, as she did in October 2015 in Koldo Michelena Kulturunea, creating a new layout with new little walls of about 50 cm high that displace the plant about 217cm. With "Desplazamiento", Maider reinvents the building foundation and, therefore, how to move in it.

 

 

 

 

This intervention in the space of the Museum of Contemporary Art, MARCO of Vigo, is completed with two audiovisual works designed for space and with a retrospective of the Basque artist who revises her work in recent years, in which everyday actions and common realities are questioned . "The urban space and natural landscape are dislocated through strategies that alter habits and relationships, creating new spaces or situations, new rules of the game, inviting us to rethink our environment," says the press release of MARCO.

 

 

 

 

For the artist, "Shift means to move or pull someone or something in a place" but the displacement is a resource to create situations of estrangement and to generate a new mental place to confront our preconceived ideas.

 

 

 

 

As the text "Revealing the connections of reality" of the writer Fulya Erdemci says Maider López lets us experience with the state of things by subtle changes, small changes and movements in order: "Through details of life everyday, the spaces around us or trivial and ordinary relationships between people, we can understand the structure and order of things and we become aware of its fragility, understanding that could easily be otherwise. "

 

 

"Desplazamiento" will be in the MARCO of Vigo until 18 September 2016.
 

 

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.