HIGHLIGHTING THE POWER OF AD'S POSTERS: POSTWALL

One of the design works that most impact and that usually falls into oblivion is the advertising posters. Metres and metres of billboards, bulletin boards, canopies, banderoles... covered with numerous layers of glued paper. Although the nostalgic people always want to keep the concert that made history or the movie that marked his childhood.

A group of entrepreneurs Bilbao has launched an app that develops a cultural agenda based on the posters designed to announce each of the activities: Postwall. This initiative has already exceeded 5,000 downloads in its five months of life. With these figures, it is evident that the communicative power of the poster resides in its visual impact and that the public is still sensitive to the quality of good design, something increasingly demanding and complicated in an environment of permanent competition in digital communication.

Beyond the fetishists and collectors who paper the walls of their rooms with posters of their small vital "milestones" (where there is no movie poster - especially Star Wars or similar - or a musical star - from Michael Jackson to Beyoncée-?), it is good to keep in mind that behind all good posters there are many hours of work. It is about harmonizing the information with an image that impacts, and a lot of design work in which the main artistic trends of the moment concentrate.

In fact, a poster can be used for much more than to announce an activity. It can create a tendency, influence the style of an era, become a reference of art for posterity. This has happened with communist aesthetics during the Cold War, with a propaganda poster that today is updated in the hands of authors such as Shepard Fairey, apart from other paradigmatic examples such as Mucha and his compositions Art Deco (sometimes it is difficult to know what was before , the poster or the style itself), or the total fusion of trends by Víctor Moscoso, a Galician poster designer based in California who set a trend in the 60s to generate an unmistakable style.

As Patrick San Juan, one of the founders of Postwall, explains, a good poster anticipates the experience of the event it announces. However, the graphic designer, the true alma mater of these works, goes completely unnoticed and remains forgotten to the value chain associated with the event at stake. This idea, added to the need to collect in one place all the cultural offer of the city, motivated the creation of this app that so far, without reaching the half year of life, already works in all Basque Country, Barcelona and Madrid and continues to expand to Seville and Valencia.

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.