JOSEP MARIA RIERA I ARAGÓ, GUEST ARTIST AT ART MADRID FAIR

 

The seabed and the sky, water and air, these are the territories that Riera i Aragó explores since his beginnings, to the controls of submarines and zeppelins, gadgets of almost magical nature that tell us about the totems of the twentieth century: the machines and their urgency. Faced with the frenzied rhythm of the last century, the artist stops the atmosphere thanks to his sculptures, bronzes and rusty iron that seem to float in an original element whose material we do not know.

 

 

Portrait of Josep Maria Riera i Arago

 

 

Josep María Riera i Aragó (Barcelona, ??1954) is the GUEST ARTIST at Art Madrid'17, which is held from 22 to 26 February at the Crystal Gallery of CentroCentro Cibeles, in Madrid's Art Week. As other artists, as Ouka Leele and Carmen Calvo, did in past editions, Riera i Aragó will be the author of the official poster of the fair whose image - one of his planes - will be transformed into a limited edition lithograph.

 

 

The expressive possibilities of his sculpture (weightlessness, floating masses), his dialogue with the urban scene and his plastic approach to this kind of "archeology of machinism", make the work of Riera i Aragó an essential piece to understand a generation of artists who, in the 80's of the past century, resumed in their own way the languages ??of painting and sculpture. Nature, whether as landscape to its suggestive sculptures or as ecologist inspiration/aspiration through the use of recovered materials, is another of its great themes and very present in its pieces of islands and in the series "protected species".

 

 

Work of the artist Jose Maria Riera i Arago

 

 

"If in other times artists had taken the landscape, mythological narratives or the human figure as themes of inspiration, Riera i Aragó opted for one of the most characteristic emblems of his time, the world of the machine and the artifacts in general. But it does not do so by a literal or mimetic realism, but by talking ironically about the machine, its transience, its capacity for suggestion, on a journey back and forth from real to imaginary space, which ultimately makes all these referents Be an immense excuse to make art "(Daniel Giralt Miracle)

 

 

The work of Riera i Aragó is present in important collections and museums around the world, among others: Musée de Céret, France; Joan Miró Foundation, Barcelona, ??Spain; Musée d'art Modern de Luxembourg, Luxembourg; Centro Cultural Arte Contemporáneo, Mexico D.F; Vincent van Gogh Fondation, Arles, France; Städtische Museen, Heilbronn, Germany; Museum Otani, Nishinomiya, Japan; MACBA, Barcelona, ??Spain; The Boeing Company, Chicago, USA; Collectie NOG Van Het. SNS Reaal Fonds, The Netherlands; Museum of Contemporary Art Union Fenosa, La Coruña, Spain. Among the exhibitions held in recent years are the extensive retrospectives of three museums in France, the Musée d'art modern de Céret and the Musée de Collioure, as well as the Musée d'art Modern André Malraux, MuMa, Le Havr. He did also its large format sculptures for the Tournay-Solvay Park in Brussels, within the framework of the exhibition dedicated by the Folon Foundation. Riera i Aragó lives and works in Barcelona.

 

 

 

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.