Teresa Lanceta Middle Atlas tapestries in La Casa Encendida

 

 

The artist Teresa Lanceta (Barcelona, ??1951) grew - artistically - surrounded by the avant garde and the conceptual art of the 70s and felt that, among so much individuality and depth, lacked some attachment to the land, some sort of orality, some skin... She started weaving as an investigation in this original code that connects groups around the world and of all time, while allowing a creative and formal freedom without limits, connected with the traditions, with ecology, with crafts and a "collective way to create, beyond personal genius "stresses the artist herself.

 

 

 

 

It was in 1995 when she discovered nomadic women weavers of the Middle Atlas. "I was shocked. There I saw an extraordinary, quite creative and vivid language. I had spent many years weaving ... and suddenly I found genuine partners, "said Lanceta. "I believe in the absolute universality of art and these people and these techniques give meaning to my conception of artistic creation and transmission capacity of language," she adds.

 

 

 

Thus It was born "Adiós al Rombo", the exhibition that we can enjoy until September 18 at La Casa Encendida of Madrid, a collection of rugs, pillows, blankets, coats, ... tissues that in their silence speak of ancestral tradition of gatherings of women narrating the history of their people. Her approach to tissue focuses on the formal elements in what each tissue is original and own, its repeating patterns, its code; while each tissue speaks about stories, lived experience... The tapestries, explained in the text by the curator Nuria Enguita, "transcend their decorative purpose or its symbolic function: they are part of a lifestyle and ancestral knowledge, and as display for their ornamental and artistic power. "

 

 

 

 

"Adiós al Rombo" collected works of her two previous exhibitions and includes tapestries, paintings, drawings, text and a series of videos made from interviews with women in the region or family migrants in Spain. 

 

 

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.