Daniel Canogar, “Sikka Ingentium” (detail), 2017.




Since very early, Daniel felt interested in the world of the image to explore the possibilities that the use of the projections could have in the contemporary plastic proposals. In this path, he has managed to stand out as one of the Spanish artists of greater international projection in our days. Some of his most outstanding works have passed through the Council of Europe, in Strasbourg, or Times Square.




Daniel Canogar, “Sikka Ingentium”, 2017.




Halfway between Madrid and New York, Daniel counts today on a real work team. The magnitude of his pieces and the complexity of his installations had make time ago a qualitative leap that demanded a larger dedication of resources. In addition, new technologies need to be permanently updated.




Daniel Canogar, “Storming Times Square”, 2014.




The exhibition organised in Alcalá 31 includes a representative sample of his latest works, presided over by the central piece "Sikka Ingentium". This work is composed of thousands of DVDs brought from all over the world, personally collected by Daniel in his travels. This factor adds a critical component to the sculpture: a reflection on the obsolescence of technological formats, which extends worldwide. At the same time, it represents the passing of time. They are like fragments of memory materialised in these circular plastic elements that now unfold in this monumental work. A representation of human fragility expressed through the technological evolution itself.




Daniel Canogar, “Tendril”, 2017.




Daniel's ideas go beyond creating a simple flat and static proposal. His latest work for the Tampa airport in Florida is an algorithm that adapts and modifies to project the illusion of a living and flourishing vegetation, inspired by the flora of the region. A challenge both artistic and technological that was just launched last October.


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.