Art Lima News

“Forging a contemporary Perú in permanent dialogue with its history and its great cultural, artistic and architectural legacy”, this is the compromise with which the 2nd edition of ART LIMA starts.
 
The Fair, that is celebrated from Thursday the 20th to Sunday the 23th March, 2014, into the Escuela Superior de Guerra del Ejército del Perú facilities, looks for become established into international art fairs's calendar, as MACO from México and ArtBO from Bogotá have already done.
 
Perú's Capital will host during this week international gallerists, specialists, curators, academics and collectionists, linked to contemporary art, that will enjoy more than 300 works of peruvian artists, but also names arrived from all around the world, among which we can stand out some recognized artists as Marina Abramovic, Carlos Cruz-Diez, Roberto Matta, Fernando de Szyszlo, José Tola or Wolfgang Tillmans.
 
Into its cultural and academic activities program, developed in different places of the city, ART LIMA has reserved a very special day to the chat-conference of Luis Camnitzer, one of the biggest referents of Latin-American conceptual art, but we can also attend the conference of Pablo León de Barra, curator at Guggenheim Museum of New York.
 
Photography has an important place in ART LIMA, which dedicates two meetings to peruvian photographers: one with acclaimed names as Martín Chambi, the Vargas brothers, Baldomero Alejos or Juan Manuel Figueroa Aznar, and another one to emerging and contemporary photographers.

 

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.