ART PHOTO BCN AGAINST THE TRAFFIC OF TALENTS

 

 

With more than 2000 participants, among them 100 photographers, 12 galleries and 6 specialized schools, the IV Edition of this festival bets on a reinforcement of the artist's vision denouncing the talent flight that is suffering today. Powered by Art Deal Project, an art agency led by Isabel Lázaro, curator, art historian and gallery owner, this meeting has been consolidated thanks to the emerging photography show.

 

 

 

 

Art Photo BCN is defined as an artistic showcase and inflection point, in which all the professionals of the sector contribute their particular granite of sand. The festival has a large selection committee composed of Gonzalo Golpe (independent editor), Moritz Neumüller (curator of Art), Semiramis González (art curator), Jesús Micó (director of Kursala, UCA), Simona Rota ), Isabel Lázaro (Art Photo Bcn), Stefano Marchei (Art Photo Bcn) and Ariadna Serra (designer). As well as, visioners that bring the extra quality to an event of these characteristics. Eliza Norandi (curator and director of the MAV Festival in Catalonia), Erika Bornay (UB), Angel Samblancat (Marchante), Flor Vacherand (CC Pati. Llimona), Ada Sbricolli and Arola Valls (CFD Barcelona), Carmen Dalmau (Zero Gallery - EFTI), Roger Batista and Xavier Frances (COPIA), Alejandro Maureira (NEXO PHOTO) and Gustavo Alemán (Fuego Books).

 

 

 

Thanks to the collaboration of these professionals, a series of prizes will be awarded according to the relevant category, these are:

 

ART PHOTO BCN PRIZE Image and exhibition space at the next edition of the Art Photo Bcn festival
CFD PRIZE Exhibition
CENTER CIVIC PATI LLIMONA PRIZE Exhibition
EFTI AWARD Training grant at EFTI. International Center of Photography and Cinema. Madrid
COPIES WALL AWARD Production and exhibition
IDEP PRIZE Scholarship for IDEP training to study the Postgraduate of Contemporary Art Photography during the 2017-18 academic year

 

Photographers and projects:
- Gema Polanco, As God Rules
- Bárbara Traver, Portrait
- Oriol Miñarro, LÓBULO OCCIPITAL
- Leafhopper - Blanca Galindo & David Simon Martret, It's a wonderful life
- Antonio González Caro, Hunting shadows
- Fernando García Berdeja, First fiction: divergences
- José Luis Carrillo, The children of the deer
- Tiago Casanova, Uncover

 

 

 

 

There will also be a series of activities including Workshop, Scenic Photography, and Workshop The goal is the way. Masterclass, The curious world of the photobook. Facilities, Relationships and Dependencies, photography and installation by Lola Guerrera. Round table with, Phenomenon photolibro, Protagonists and processes. With the participation of: Jon Uriarte, Toni Amengual, Alberto Salván (Three Graphic Types), among others and the course taught by Abel Azcona, Visual Empowerment: from the body to the image. For more information info@artphotobcn.com

 

 

 

 

 

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.