4th edition and a new succes for the fRIEZE NY ART FAIR

Randall's Island Park in Manhattan (NY) has recalled the attention and looks of the great collectors, dealers and art lovers around the world in the fourth edition of the Frieze Art Fair.

 
From 14 to 17 May, the huge marquee feature FRIEZE brought together more than 180 contemporary art galleries worldwide including the Spanish participated Elba Benítez (Madrid), Espaivisor (Valencia) and Four Crossing (Madrid / Guadalajara-Mexico).
 
NY FRIEZE has galleries with an eye to the future of art, a dynamic and emerging art embodied in more than 1,000 international artists in addition to the Frieze Projects program, devoted to proposals designed especially for the show, and Frieze Talks, the program panel discussions and lectures at the fair.
 
The fair, twinned with Frieze London, also includes Frame section dedicated to presenting emerging artists in solo galleries. Frieze is also one of the few fairs that focus on contemporary art and living artists, gallery owners consider something very interesting to revalue its products, as Jeff Burch, the director of the New York gallery PACE explains.
 
"We come here because it is one of the few fairs that teach young art, sold for $ 10,000, and yet very established artists, who could sell their pieces for $ 5 million," said Burch.
 
 
The contemporary approach to FRIEZE out in proposals such as the Spanish gallery Crossing Four and original flower vases designed in two dimensions by Mexican Milena Muzquiz that relies on direct action with the audience you are invited to buy flowers as if a florist is involved.
 
The big news which includes the 2015 edition of the fair is the introduction of "Spotlight", a new section for solo presentations of art of the twentieth century, under the leadership of Brazilian Adriano Pedrosa, mimics one of the most applauded his efforts same name on the other side of the Atlantic.
 

 

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.