MARTE contemporary art fair in Castellón

 

 

"Technology and design, art collecting, innovation and music", the words of the directors explain what about the 2nd edition of the Contemporary Art Fair of Castellon, MARTE, an event that opens the art fairs season in September and, with free access and Free, wants to bring its proposals to all audiences, "advise and educate in arts always under the premise of making culture", according to Enrique Bocángelus and Joan Feliu, the fair's managers.

 

 

 

 

September 2015 edition is called "Vibra Marte" and counts on Galería Siboney, Arteaga, Arteaunclick, Aula Nómada, Biarritzkitsch, BoHO, Cavecanem, (Es)positivo, Grundkreuz, InspirArte, Lamosa Lab, Latamuda, Marte: Artistas marcianos de este mundo, MIAU, Naranjas con arte, Noca Paper, Ofegabous, Otra Cosa, Railowsky, Shiras, Serendipia, Galería Silvestre. The painter Jose Luis Serzo is the guest artist on Marte This Year.

 

 

 

MARTE is developed in a variated artistic program That Occupies several spaces of the capital city of La Plana. The Palau de la Festa is the main exhibition venue, called Base Space, which will host the overall program of Exhibitors and the program Marte Collector. The Space Base has two main Objectives: to present new prestigious galleries That offer to the city a new look at artistic creation, and offer a line of interaction between gallery owners and collectors.

 

Around it, will orbit the Social Space, curated by Inés Bermejo and dedicated to installations, performances and interventions; Curiosity Space with international video art programming; The Future Now, a festival of music and avant-garde art, with advanced music and "new media art" accompanied by international interventions; the Laboratory Space, in which will be held workshops, conferences and round tables open to everyone; the Orbital Space, Which will host Exhibitors, Institutions and publishers specialized in contemporary art.
 

 

 

 

 

To promote contemporary art collecting, MARTE presents the Collector program, led by Nacho Thomas, six spaces With works by artists from Comunidad Valenciana and sponsored by companies in the region.

 

"We want to spread the foundation for a new attitude Toward That art that can inspire a new way of looking at life and society. We want to interact. We want to transfer culture. We want to Develop the imagination. We raise our voices to express ourselves as Consumers and as creators of culture. And we have fun". With This statement, in a few days, the Martians will land.
 

 


 

 

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.