V Art Biennale of ONCE Foundation

The Biennale of ONCE Foundation was created in 2006 as response to the need of people with disabilities to access to the culture in a standardized way, to eliminate prejudices on artistic creation and to give effect to the professionalization of people with disabilities in the world of Art. In this sense, the Biennale pursues two major goals of ONCE Foundation: accessibility (accessible culture for all the people, working from different policy areas, universal accessibility...) and inclusion (access for disable artists to the circuit of the Art market, achieving social inclusion and employment). 
 
In 2014, the fifth edition of the Biennal, on view at Cibeles CentroCentro from May 21 to September 15, thematically revolves around human diversity and body "valuing difference as a quality of being and disability as a potential, including being one of the key objectives", according to the organization of ONCE Foundation.

According to the director of Universal Accessibility of ONCE Foundation, Jesús Hernández, "the Foundation seeks to convey the concerns of the institution through the Art Biennials. In this regard, in previous editions it has addressed the issue of language and landscape to discuss accessibility and, in the current issue, we talk about human diversity to claim that we are all different but all have the same rights. "

Serie HUMANAE, de Angélica Dass

The 5th Contemporary Art Biennal of ONCE Foundation presents, with a careful selection made by the curators Miguel Cereceda and Giulietta Speranza), the work of 39 artists, with and without disabilities, that show their interpretation of the world and their personal way to communicate.

De Natura Deorum, de Carlos Aires
The exhibition, included in Photoespaña 2014, includes works by José María Cano and his son Daniel Cano (who suffers from Asperger syndrome), Luis Perez-Minguez (prestigious photographer with physical disabilities and part of the 80´s madrilian "movida"), Cristina García Rodero (Spanish photographer first woman in the international photo agency Magnum), Victor Meliveo (photographer and video artist visually impaired) and other names as Angel Baltasar, Javier Campano, José Manuel Egea, Carlos Franco, Miriam Jiménez, Ramón Losa, Eduardo Matute (DUDU), Paloma Navares, Carme Ollé i Coderch, Ricardo Dew, Ricardo Rojas, Ángel Rojo, Rafael Sanz Lobato, Cuco Suarez, Vicens Talens, John Tower, Kurt Weston, Marina Abramovic, Carlos Aires Miquel Barcelo, Daniel Canogar, Pedro Castrortega Angelica Dass, Esther Ferrer, Daniel Firman, Jorge Fuembuena, Germán Gómez, Kaarina Kaikkonen, Leiro Francisco, Isabel Muñoz, Jaume Plensa, Bernardi Roig, Serrano and Marina Belen Vargas.
Equipo de MÁSCARAS, dentro del Ciclo de Cine de la V Bienal Fundación ONCE.
The Biennal proposes a diverse accesible program of activities, workshops, round tables, performing arts (dance, theater) and film series. This year also, the Biennal features works by artists like Jaume Plensa, provided by the MACBA (Museum of Contemporary Art of Barcelona); Marina Abramovic, provided by Telefónica Collection; Miquel Barceló or Juan Muñoz, from the Helga de Alvear Collection.

 

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.