ART AND FRESH AIR FROM LEVANTE TO ART MADRID\'17

Calo Carratalá. Jungle Study 1. Pencil composed on paper. 122 x 181 cm. 2016

 

 

The Alba Cabrera gallery began its activity in 1987, and since then has been holding temporary exhibitions and participating in national and international fairs, with the clear objective of promoting and publicizing the work of its artists. In recent years it has focused mainly on the diffusion and promotion of young values, without neglecting the exhibition of its most consecrated artists. Victoria Santesmases, José Juan Gimeno, Cristina Alabau and Calo Carratalá.

 

Among the artists that will be exhibiting at the Alba Cabrera gallery stand, the novelty of Art Madrid Cristina Alabau and Calo Carratalá stands out as the first interlacing of the natural and abstract, Mediterranean light takes on the most prominence. While, Carratalá bets on more suffering and neutral works. Two very new bets in this edition.

 

 

Juan Uslé. Submerged Word. Vinyl, dispersion and pigments on canvas. 198 x 112 cm. 1993

 

 

The Benlliure Gallery was founded in 1984 and has been developing its activity towards a quality line in preference to consolidated values, without leaving aside young artists living with the School of Paris, Grupo El Paso, historical avant-gardes, Spanish landscaping Of the 20th century and modern and contemporary artists. They participate in our fair with works by Fernando Zóbel, Rafael Canogar, Esteban Vicente, Juan Uslé and Carmen Calvo.

 

Carmen calvo, an experienced artist in the field of contemporary conceptualization of the fragment and Juan Uslé who bets on a practically abstract painting with figurative resonances that starts from a specific motive: the maritime and romantic landscape of shipwrecks or mythical voyages. They are two of the strongest proposals of this gallery.

 

 

Angel Mateo Charris. The question. Oil on canvas. 75 x 150 cm. 2013

 

 

The La Aurora Gallery, in Murcia, opened its doors in 1994 and works with over 350 artists, making a total of 7,000 works of art, eminently original graphic work of some of the great names of art such as Picasso, Dalí, In Art Madrid 17 we can enjoy a proposal made up of the artists Ángel Haro, Ángel Mateo Charris, Gonzalo Sicre, and Marcos Salvador Romera.

 

Gonzalo Sicre, in particular is one of the most interesting figurative artists in Spain. Together with Ángel Mateo Charris, previously mentioned, Joel Mestre and Dis Berlin, formed the collective The Dock of Levante in the early 90's.

 

 

Andrés Ferre. Gynaika II-020. Photography, technique of the artist. 131 x 98.26 cm. 2013

 

 

Galería Leúcade, founded in 2013 has wanted to innovate the art world in Murcia and offers diverse styles within contemporary art, cultural activities and workshops with new artists, helping them to make their way in the artistic world. It is a living space in which you can enjoy the art every week in a different way than usual and there are those who have compared it with The Factory, since it is a meeting place for many artists of all disciplines, in addition Of being used as space of creation for some of them. Lucas Brox, Andrés Ferre, Óscar FERRENAVARRO, Celia Reche and Jean Carlos Puerto are the artists with whom they participate in our fair.

 

One of the main characteristics of the Leúcade gallery is its commitment to local art, since all its artists are from Murcia. Although there is no direct thread between them, eclecticism and variety are strong.

 

 

 

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.