OUR RECOMMENDATION OF ART PUBLICATIONS TO CELEBRATE THE WORLD BOOK DAY

The World Book Day is celebrated every year on April 23rd. This date, which commemorates the death of some of the greatest writers such as Cervantes, Garcilaso de la Vega or Shakespeare, is a reminder of the immense value of the written word to enrich our culture and generate knowledge.

We bring you a list of recommended readings for art lovers or those who begin to be it because the world of books is for everyone:

My Museum, by Joanne Liu

It is an educational book for the little ones of a journey that approaches art from the experience of a child visiting an exhibition hall. It is about encouraging observation, attention, knowledge of different styles and themes to feed the imagination and get familiar with the range of possibilities that art offers to express themselves without limitations. Do you want to train a future artist or curator?

A Journey Through Art, by Aaron Rosen

It is a book designed for the pre-teenagers. As its title indicates, the book presents a journey through the history of art from its beginning to the present, with a content that delves into the cultural substratum of the different civilisations and societies that created the great masterpieces. A pleasant reading, full of illustrations and images that exemplifies the wonders that art has left for posterity.

Teoría de la retaguardia, cómo sobrevivir al arte contemporáneo (y a casi todo lo demás), by Ivan de la Nuez

This acidic work condenses a scathing critique of the current cultural system, the power of "institutionalisation" of museums, the "franchise" character of some museum-factories and the weakness of discourse in many contemporary artworks that are based on "social causes" of the moment, with volatile and futile propaganda. The union between art and globalisation is the raison d'etre of many of these phenomena, and De la Nuez masters these issues in his work.

What are you looking at?, by Will Gompertz.

For those who still want to become familiar with the art of our days and know the significant milestones that have shaped the contemporary art scene, our recommendation is one of the classics: "What are you looking at?", a book that has almost become a “must” to answer some of the questions we always ask ourselves about art.

Guernica, la obra maestra desconocida, by José María Juarranz de la Fuente

For those who seek a bit of intrigue and often question the "official version" of things, we recommend this study focused on the most famous work of Pablo Picasso: "The Guernica." According to its author, who has devoted 14 years to researching this issue, behind Guernica there is a different motivation to the traditionally spread out to represent the horrors of war. An excellent book to delve into the research and the essay in modern art.

 

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 Master Cheese Tuner, 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.