Entrefotos phtotography fair helds it\'s XVI edition in La Casa del Reloj (Matadero Madrid)

The slogan with which this fair defines itself immediately reveals the intention of the organizers. This is an event that promotes the encounter and dialogue as equals between buyer-visitor and photographer-artist. The idea is to create a forum for direct communication, "without intermediaries", where the artist, omnipresent beside his work, has the opportunity to explain their work and the spirit of his creations, and the visitor has the opportunity to see face to face the artist hand, his/her intimate and personal universe.

 

The idea began 16 years ago, when the founders of the initiative detected a lack of more open and communicative proposals in the Spanish market. The enhancement of the photo seemed to require not only a recognition by the public, but also to promote discussion and exchange circles to reflect on this technique and contribute to generate a constructive discourse in dialogue with the visitor. And so, in 1998, Luis Baylon, José María Díaz-Maroto, Evaristo Delgado and Pasquale Caprile, at the study of the latter, in Madrid, decided to create EntreFotos. This enthusiastic quartet tried to emulate in our country the photography encounters that were spreading through Europe, and publicize the author photography. Today, after 16 years of uninterrupted call, the show continues to respond to the original idea with which was born.

 

EntreFotos is a gathering of four days devoted to photography and its creators, where all the curious, passionate, unbelievers and skeptics are welcome. Purchase invitations and other indecent proposals will be accepted. This edition features the participation of 35 artists, selected by an independent committee: Beroiz Pérez de la Rada, Alberto Espinosa, Andreas Strobel, Angelica Sole De La Llave, Carlos Regueira, Cristina Esteban Briones, Elena García Guerrero, Gert Voor in't Holt, Iris Encina, Jesus Botaro, Jorge Flores, Julian Ochoa, José Luis López Moral, José Luis Núñez, Juanma Vidal, Juan Sande, Laura Len, María Antonia García de la Vega, Oscar Rivilla, Ariza Pedro Gonzalez, Pepe Huelves, Pilar Pequeño, Ramon Fernandez Rafer Barcia, Rebecca Lebron, Rubén García, Soledad Pulgar, Tino Garcia, Valme de Toledo, Masaur, Maite Sánchez Urueña, Labandeira Jesús Gómez, Xavier Mollà i Revert and Zdenek Tusek. In addition, the exhibition offer is completed with a program of activities which foresees book signings, awards and the chance to see live the process of photographic portrait of the artist's hand Xavier Gómez.

Another point of reference in EntreFotos is the fair's prize in recognition of a career that each year awards to an author of reference. This time the winner is José Luis Mur who is also a photographer, was a founder of Fotocasión mid 70s, in the wake of Madrid, establishment landmark dedicated to the world of photography and is now one of the largest devoted to this discipline in Europe shops.
 
EntreFotos opens this Thursday, November 27th, at 18:30 and will be open until Sunday 30 at the Sala La Lonja de la Casa del Reloj of Matadero Madrid.
 
More information:
Programme (http://www.entrefotosferia.com/#!programa/c1543)
 

 

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.