WHEN DIGITAL ART BECOMES AN IMMERSIVE EXPERIENCE

The current development of art moves along paths increasingly connected with technology and digital language. Although in the beginning, the virtual works had been to a certain extent unconsidered, because they seem to play down the importance of the authors who execute their pieces with their own hands; these forms of expression have followed a constant evolution to position themselves in their place, where they deserve the same respect and admiration as traditional disciplines.

teamLab, “Black Waves: Lost, Immersed and Reborn”, 2019. Digital Installation, Continuous Loop, Sound: Hideaki Takahashi. ©teamLab, courtesy Pace Gallery.

One of the main differences offered by digital works is their ability to create parallel realities in an immersive way. Their power transcends mere evocation since they overcome the mind of the spectator, who does not have to imagine the things suggested to him, but he is involved in them actively and directly. The connection of these pieces with the moving image is understood today as a natural outlet... because the movement is precisely what the traditional branches of art cannot capture.

In this path, the work of teamLab, an artistic collective composed of numerous professionals from different specialities, who unite their energy and knowledge to create impressive digital immersive pieces, is deployed. Their own work system is based on the philosophy they want to convey in their works. It is about pooling the effort of all, seeking complementarity and joint action, giving rise to artworks that flow, that explore for themselves a balance in the elements, a harmony in the exteriorisation of an idea as simple as complex.

teamLab, “Flutter of Butterflies Beyond Borders, Ephemeral Life born in Au-delà des limites”, 2018, installation in La Villette, Paris. © teamLab, courtesy Pace Gallery.

This group, founded in Tokyo in 2001, prefers to reinforce the collective work and reject the traditional concept of authorship in the art to focus its efforts on the production of works. Its pieces have already been exhibited in numerous capitals of the world and are part of important collections.

While searching for putting together nature, technology, science and art, teamLab's work explores the possibilities of digital recreation of natural elements taken on a large scale to involve the viewer in an experience that transcends and brings it to another place. Its digital creations are often interactive and change in a constant cyclic movement that evolves according to the elements that appear in the scene. The result is an artistic-digital experience that reacts to the visitor, in a non-verbal dialogue that invites us to reflect on our environmental impact, the interaction with living beings and the need to feel a vital connection with nature.

teamLab, “Enso - Cold Light”, 2018, Digital Installation, Continuous Loop. ©teamLab, courtesy Pace Gallery.

The Espacio Fundación Telefónica exhibits three works of this collective to offer an unforgettable experience to the visitor. "Black Waves: Lost, Immersed and Reborn", "Flutter of Butterflies, Born from Hands" and "Enso - Cold Light" unfold on the walls of the showing-room to wrap, in a dark atmosphere with quiet music, the fascinated gaze of the spectator. Everything changes in the constant oscillation of the water and the waves of a rough, but peaceful sea.

 

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.