Lewis Baltz work can be seen in Madrid in the MAPFRE Foundation, in the Bárbara de Braganza showroom.

Lewis Baltz: “Piazza Pugliese”



Lewis Baltz (Newport Beach, California, 1945-Paris, 2014) was an American photographer who was first made known by the movement New topographics along with other well-known names like Robert Adams, Bern and Hilla Becher or Nicholas Nixon. Recognized as one of the most important photographers of the 20th century, he was able to impose his idea of "landscape" away from the idealized canons in which other artists worked. He used as a medium of expression the cultural line of the 60s and 70s. He was a contemporary artist to the events that surrounded him.




“Newport Beach” © Lewis Baltz




Baltz began his artistic career at the young age of 12 years old. After absorbing all the knowledge of its mentor, William Current, it took its own way capturing the consequences of the landscape of the American ideals. The exhibition, presented as an anthology of the artist, brings together a vision of his entire career. The new media era and the events surrounding him were his source of inspiration. The binomial between historical fact and simulated make the loss of access to reality is reflected in works like "Rule without exception". As noted by the curator of the exhibition "Lewis Baltz was able to create his own language, to make us see the urban landscape as a busy place."




View of the exhibition Le, “Sala Bárbara de Braganza” © Cortesía Fundación Mapfre



The exhibition has more than 400 photographs and is organized chronologically, posing a dialogue between the first and last work of the photographer. The retrospective includes, in addition to his first series in black and white (made in the 60s and 70s), his work in color, with works such as "Ronde de Nuit", "The Deaths in Newport" or "Venezia Marguera". The exhibition can be visited until June 4, and is curated by Urs Stahel.




Lewis Baltz, "Continuous Fire Polar Circle no.1", of the series  "Continuous Fire Polar Circle", 1986. © The Lewis Baltz Trust, 1992




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.