A scream comes across the sky, exhibition in La Laboral, Gijon

Drones, massive surveillance and invisible wars ... With these ingredients it cooks "A screaming comes across the sky" that focuses on the work of contemporary artists whose work criticise military technology, international data networks and the new cold war that sneaks into the global system that invisibly is responsible for the disappearance of hundreds of civilians every year. 

 

Drones has a major role in the exhibition, the unmanned military artifacts which have achieved great heights of popularity among rescue teams, photographers, mass surveillance, but as has noted Juha Van't Zelfde, exhibition curator and artistic director of Lighthouse (Brighton) "have become powerful weapons of war." "Flying over towns and cities with its cargo of cameras and weapons drones have become synonymous with terror, with overwhelming existential fear, like a memory of the future and that warns us of impending danger," explained Commissioner. 

A screaming... will take place at La Laboral Gijon Art Center  from October 10. It will gather 15 artists from around the world, including Matthew Battles & Ricardo Dominguez, James Bridle, Bureau of Inverse Technology, Harun Farocki, Omer Fast, Laurent Grasso, Mariele Neudecker, Angel Nevarez & Alex Rivera, Trevor Paglen, Marko Peljhan, Liam Young. The exhibition will run until March 2015 and it will be developed under an ephemeral architecture by Miroslav Rajic. 
La Laboral also offers a series of parallel activities associated with the content of the exhibition, as explained to the media, "focuses on the impact caused by armed conflicts in which drones are used and results in a clear criticism how technology and military networks and hide us away from the political and social reality of armed conflict today. "

 

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.