The lines of destiny of Marina Vargas

 

 

A thin invisible line connects in the space-time a run of Tarot cards, two ceramic vases of Alcora from eighteenth century and a cover of the magazine Blanco y Negro dated 1930. The artist who has drawn that golden line is Marina Vargas (Granada, 1980).

 

As the protagonist of the program Connections in its eleventh edition, Vargas submitted a proposal which connect two works: one from the Collection of the Banco Santander Foundation and other from the funds of the ABC Museum. In this case the vases and the cover (by the way, by Angels Torner Cervera, one of the pioneer women of Spanish graphic design) were integrated into the exhibition "Lines of Destiny" through a third element, a deck of Tarot de Marseille. The magic was served.
 

 

Marina Vargas was inspired by a real Tarot reading (a video can also be enjoyed in the sample) and she has reinterpreted the 9 cards that came out that way and marked her destiny. Her version of the arcana is marked by her arabesques, her lines, the "guts" that fill the original drawing and fill it with mythology, symbols and traditional beliefs, witchcraft and Santeria, mixed with language more cultured art .

 

 

Some of the 9 pieces, enlarged and placed on wooden supports, are deliberately taken down and they rest on the floor because the artist wanted to finish them in situ so that the viewer can also enjoy the creative process and the transformation of the works.

 

 

The Connections program offers mid-career artists the opportunity to present a broad sample in a not galleristic institutional space, and invites them to show projects based on the drawing as a basic format and inspired by works from the Museum's collections and the foundation.

"Lines of Destiny" will be in the ABC Museum of Illustration (Madrid) until 25 September 2016.
 

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.