The CEART of Fuenlabrada opens today the exhibition "Yturralde cosmos chaos (obras 1966-2019)" curated by Alfonso de la Torre, which can be visited until October 27th. Yturralde's long career has allowed him to travel through different artistic movements in a manner consistent with his creative impulses and artistic concerns, although never forgetting eclecticism and the fusion of techniques that have always characterised his work.

In his beginnings, focused on the study of geometric abstraction, Yturralde was part of the group “Before Art”. This collective, founded in Valencia at the end of the 60s proposed an approach to art devoid of any subjectivity or feeling. Their proposals resulted in works of scientific basis, with a claim of objectivity, in which there was little room for the artist's interpretations. What is there before art, as an absolute approach? This group had an unquestionable impact within the development of geometric abstraction in our country, following the trail of this movement initiated worldwide during the interwar period.

Figura imposible. 1972

These first steps left a mark on Yturralde's work. As it happened to Sempere or Sobrino, also members of the group, geometry has been present in one way or another in his work, opening later to kinetic art with his series of "Impossible Figures." His entry into the Calculation Center of the Madrid University in '68 marks the beginning of his first computer work. This experience allows him to continue his exploration of forms with a methodology that is inspired by mathematical formulation and reveals the author's interest in optical games, chromatic distortion, volumes created by contrast and figures generated from pure geometry.

Reflections, tribute to Kepler, 1975-76. Lasers and mix technique

Another significant milestone in his career was his time as a researcher at the Center for Advanced Visual Studies under the MIT (Massachusetts Institute of Technology). In this period he began to experiment with laser light and refraction in faceted bodies, with a project entitled "Four-dimensional structures". The resulting works recover the aura of an abstraction based on recognisable rectilinear forms but add the mystery of the lights and shadows created by chance in unfathomable backgrounds of deep darkness. Yturralde experiments with new methods and techniques to further deepen the study of form.

Flying cube

After returning from the United States, his work opens to happening, installations and performances. This creative line coexists with its constant interest in geometry, now approached from another dimension. The forms leave the plane and become three-dimensional figures that cross the blue skies. Thus the "Flying Structures" are born as guided kites from the ground. Polyhedral designs in white, red, yellow... are both a vital event and the result of a constructive test that defies physical laws. This exhibition will include several of these structures never seen before, which will receive the visitor suspended in the space.

"Dice", 2015. Acrylic on cavas

From the 90s, Yturralde returns to the study of geometry and its relationship with colour. The "Preludes", "Interludes" and "Postludes" are presented as an analysis of chromatic varieties and the ability to generate volumes and contours with slight tone mutations. This painting is of enormous conceptual and formal purity and sometimes plays with that subtle tension between the framing and the unframing, the conscious search for a visual balance that forces the angles to the limit of bearable.

The exhibition is a tribute to this passionate of geometry that has dedicated his production to the study of simple forms and unfolded the high complexity that structures can hold. Besides, it will be the ideal opportunity to know the evolution of his work with a selection of more than 60 pieces, mostly large format, belonging to institutional and private collections that otherwise could not be visited.

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.