Books are much more than just an object. Its content is capable of housing infinite universes, of being an inexhaustible source of knowledge and transporting us to real and unreal places where the imagination reigns, from another time, from another dimension. It has been shed blood because of the books; there has been prohibition, censorship, repression and annihilation. They have also opened doors to freedom, exchange, tolerance and knowledge. Such is the power of a book, which has become an object of worship. Who has not opened a new book in a bookstore and smelled its pages? We like to read them, see them on our shelves, order them, leave them open face down, carry them in the bag, read them on the subway, lend them, ask for them, return them, and give them a second life. And this same passion is shared by many artists who make books their raw material of work.

The artist Schaduwlichtje is able to transform printed pages based on folds. This way, he manages to create these amazing sculptures with no need for scissors. This Dutch mathematician began working on paper when he joined the bookstore Books4life as a volunteer in 2013.

Other authors focus on taking advantage of the outside of the books for their compositions. This is the case of Mike Stilkey, an artist who works with used and discarded copies to create huge walls of stacked books on which he applies paint to create his works. Sometimes, the colour of the cover determines the type of piece you are going to draw. His compositions are intriguing and overwhelming.

For his part, Jonathan Callan reuses magazines, fanzines and books as the main element. His works give a second life to these materials eliminating references to their original use so that he bends the leaves and curves the covers to get some abstract compositions with shapes that remind us of the organic structures of the coral or the way lichen grows in the bark of the trees.

The work of Alicia Martín is well known. She has been using books in large-format sculptures for years to create proposals with enormous visual impact. In the form of a waterfall that springs from a window or as a huge spiral that imitates a whirlpool of water, her pieces surprise and charm equally.

Much more subtle is the work of Beatriz Díaz Ceballos. Her work is based on the written word, and she uses books as an infinite source of printed texts from which words sprout in waterfalls. Her proposals resemble allegories of a fairy-tale that refer us to images of fantasy and reverie.

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.