Ouka Leele´s anthology

 

 

The Niemeyer Center in Aviles hosts until November 29 the anthology "INÉDITA" ("Unpublished") of the artist Ouka Leele. A sample of unpublished works and various lesser-known readings about the poetic and visual imagery of Barbara Allende Gil de Biedma.

 

 

 

 

The poet and writer is perhaps the least known face of Ouka Leele but certainly it is the one who feeds the landscapes, characters and scenarios portraying by photographer Ouka Lele, the best known of the Oukas. It is precisely this visual poetry, these personal poems, which the Commissioner Rafael Gordon has sought between files and lesser-known works of the artist and what he has hanged in the walls of the Niemeyer Center as an "inner journey, deep and full " through the carreer and the person of Ouka Lele.

 


"INÉDITA" is a retrospective exhibition of eclectic and diverse works of very different moments of her career, allowing the public to see the evolution and consolidation of her language. From her first snapshots with just 17 years, self-portraits (identity searches outside the narcissism), the appearance of its symbols, totems and fetishes, until mature works and new creative pursuits, as "a human comedy in 67 pictures" , explained Gordon. Literature, mythology, dreams, friendship and family are invariant visual ingredients for her potions and the binder material of this sample.

 

 

 

 

The artist herself was surprised with the selection of the commissioner: "Interestingly, there is no picture painted with watercolors, the more known part of my work. The commissioner Rafael Gordon was choosing my photo files that have never been seen, even I never thought to teach, " she explained.

 

It is the unprecedented opportunity to contact more broadly than ever, with a language, a poetic sensibility and speech borned of contact with the experience of life. "INÉDITA" was accompanied by the screening of the documentary "The look of Ouka Lele", nominated for the Goya in 2010, which speaks about the creative genius, passion and thought in the service of painting and photography as tools of the spirit.

 

 

 

 

 

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.