Eugenio Forcano photographies exhibition in the Royal Academy of Fine Arts of San Fernando (Madrid).

Sin futuro, Barrio de Santa Caterina, Barcelona, 1964
Sin futuro, Barrio de Santa Caterina, Barcelona, 1964

The work of an almost obsessive, tireless observer, as was Eugeni Forcano can be seen until 31 August at the Museum of the Royal Academy of Fine Arts of San Fernando. "CATCH LIFE. EUGENI FORCANO. PHOTOGRAPHS 1960-1974" is an exhibition of 150 photographs that portraits the chronicle our towns and cities. 

Pata que quiere tocar pierna, Banyoles, Girona, 1966
"Market Day", "Gypsy People", "Life on the Street", Eugeni Forcano conserves on his camera how life happens, everyday, with the talks under the doors, the buzzy markets, the squares, the neighborhood and corners... All these things are the fuel of his fascination with the common people and the main pillar of his photographs about the development of Catalonia, the contrast between the city and rural areas, the last years of the war and the "franquismo". 
 
Now the Real Academia de Bellas Artes de San Fernando collect a good sample of the enormous work of the National Photography Prize 2012 "Catching life. Eugeni Forcano. Photographs 1960-1974 ". The selection of 150 photographs is done by the curator Daniel Giralt-Miracle, "highlights the work of which I think he is most proud because on one hand is the one that allowed him to devote himself to photography and on the other it is the brooch with which decided to close their career. "
 
Exaltación franquista, catedral, Barcelona, 1962
The exhibition includes the "Experimental Photography" section, with images taken between 1980 and 1995, when it was proposed to investigate the possibilities of color photography, with influences of surrealism and abstraction. In addition, a selection of magazines, books about his work and the chapter dedicated to him in the documentary series "The Voice of the image" complete the journey through the work of one of the foremost chroniclers of Spain in the last years of the war.
Por bulerías, Canet de Mar, Barcelona, 1963
Self-taught, born in Barcelona in 1926 and raised in Canet de Mar, Forcano wanted to know the world and on his path he met dozens of anonymous people that appear in his photos. He took a place in the news-weekly "Destino", recommended by Verges and Nestor Luján. 
 
Together with his brother opened Forcano studies, dedicated to portraiture, illustration, fashion and advertising. In 2005 he was awarded the Gold Medal of Barcelona and starred in the major retrospective "Eugeni Forcano. Photographs, 1960-1996. "In 2012 he received the National Prize for Photography and the Creu de Sant Jordi from the Generalitat de Catalunya. 
 
Oración en el desierto, Hogares Mundet, Barcelona, 1968

In his photographs, said Andres Trapiello, "the most important is the heartbeat of all that still lives", and that his characters "you can hear they talking", as Josep Maria Espinas said and as the art critic and curator Rosario Martínez Rochina remarks in her texts.

 
Confidencias, catedral, Barcelona, 1966

 

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.