Masquelibros V Artist Book Fair

 

 

Is it an object? Is it a book? Is it a visual poem? Yes! and not! because it is all that and more, is the artist's book, a discipline strongly influenced by surrealism, collage-boxes, found objects of the Fluxus and conceptual art, and deeply rooted in the publishing world. The artist's book has become a hotspot in the landscape of contemporary creation and MASQUELIBROS has become the meeting point for artists, critics, fans and collectors of this genre.

 

 

 

 

 

 

For Asela Perez Becerril, director of the gallery Espacio Valverde and member of the MASQUELIBROS jury: "An artist's book is an infinite within another infinite, I like the metaphor of the uncertainty involved in creating something within the created. I value the seed from which the idea and manufacturing develops because, do not forget, a book mainly must be touched and seen".

 

 

 

 

MASQUELIBROS celebrates its 5th edition from 20 to 22 May in public library Eugenio Trias, at El Retiro park, with about 80 exhibitors and a full agenda of activities to bring the artist's book to all public and demonstrate the contemporary richness and versatility of this discipline. This year they have chosen Ana Vazquez-Anamusma (¡yes! our educator in children's workshops #ArtMadrid!) as Emerging Artist. She will present a selection of his work and will present two new pieces: "I am text" and "sell, exchange, Seeking "a participatory piece that will be setting the days before the show via Twitter and RRSS.

 

 

 

 

In addition, MASQUELIBROS shows the magnificent piece 'La Perfecta Casada', an installation of 19 meters long by Elena del Rivero (Valencia, 1952), currently one of the essential voices of national and international contemporary art and who has a particular relationship with the artist's book.

 

 

The fair is completed with a great program of parallel activities, conferences in collaboration with the Reina Sofia Museum, roundtables, workshops and master classes on editing and collage (thanks to the collaboration of miluca Sanz and the Madrid Association of Collage) and a selection of site-specific installations curated by Susana Blas, also part of the Biennial Miradas de Mujeres with a reinterpretation of feminism. Among the publishers present this year in MASQUELIBROS are NOCAPAPER, DUCKOUTMAGAZINE, CURATOR, BlankPaper, Libros del Zorro Rojo, Hilatina Editorial, Sopa Americana, Ed. Somrisas, Ediciones Deliciosas / Limited Edition ... but there will be also personal projects as Metafictions, by David Trullo .

 

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.