Last Ouka Leele´s special edition litographies

 

To celebrate our 10th aniversary, Art Madrid asked the artista Ouka Leele in order to design a special edition litography to conmemorate the event. A limited edition that you still can have and for a lower price!!

The poster, printed on Fedrigoni Old Mill paper of 100 gr. with measures of 83x51'5 cm, has one of the latest Ouka Leele's painted photos and the 10th anniversary commemorative text. The artist herself signed some copies to make the piece a more special memory if possible. The price of lithographic posters is 15 €.
 
The lithography, with an edition of 125 numbered copies, has 100 x 64.5 cm and it is printed on Fedrigoni Old Mill paper 250 gr. The piece, certified, had a special price during the fair, 300 €, price that we keep a few months !!! (... It would cost € 500 in the regular market). Do not miss the opportunity to bring you a bit of these decade of art.

 


OUKA LEELE

Stage name of Barbara Allende Gil de Biedma (Madrid, 1957), artist, painter, poet and Spanish photographer.
 
It was one of the main names of the Madrid scene - La Movida - of the early 1980s, when she shared days and nights with Javier Mariscal, Ceesepe, Alberto García-Alix or Pedro Almodovar.
 
Self-taught, her photographs stand features black and white hand painted with watercolor. Ouka Leele mixes the Spanish traditions with the great colorful typical of this artist, honored with the National Photography Prize in 2005.
 
His stage name comes from a work of the painter "El Hortelano", a map of stars completely invented by him, in which appeared a star called "OUKA LEELE ".
 

The artist has always understood photography as "visual poetry, a way of speaking without words". And speaking as loud, he stopped traffic in the Plaza de la Cibeles, in Madrid, in order to make the renowned photography Rappelle-toi Barbara, representing the myth of Atalanta and Hippomenes and today already an icon of the city .

 

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.