Exhibition Arissa Fundación Telefónica in Madrid

With his work forgotten for decades, Antoni Arissa regains its rightful position in the Parnassus of the photography stars of our country. The one in Fundación Telefónica is the first anthology of the author and will be open until September 14.

With two important curators such as Valentin Vallhonrat and Rafael Levenfeld, "Arissa, shadow and photographer 1922-1936" shows over 160 images in black and white sorted into three stylistic groups: pictorialism (1922-1928); evolution towards modern visual solutions (1930) and the New Vision, from 1930 to 1936, when Arissa is already champion of avant-garde photography. 

In its first stage, which he alternates with working in the family printing, Antoni Arissa (Sant Andreu 1900 - Barcelona 1980) portrays rural scenes, rustic iconography, scenography as a romantic fictions and traditional values.

Nearly the 30´s he took the path of the New Vision, the style adopted throughout Europe by graphic designers, typographers and printers that defend a more modern photography, without fictions or symbolisms and characterized by polished composition, shape and lines and the elegance of the Central Europe photography.

Arissa approaches himself to conceptual photography and begins to take objects and streets, pieces of life that become full significance under photographer's lens.

After the Civil War, the vast majority of platforms that broadcast modernity disappeared and with them much of the work of Arissa and other artists of the time. It was not until the early 90s that the exhibition “Postage vanguards in Spain” regained some of his work, and his figure emerged again from the shadows. Today, Arissa is a symbol of modernity and a reference for publishers, designers and photographers.

 

 

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.