Marc Calzada gallery in Art Madrid\'15

Sin título. Miquel Barceló.

 

Marc Calzada gallery has 9 years in Barcelona offering a perfect blend of modern and contemporary art. In these nearly two decades he has participated in numerous national art fairs in order to support the collecting with works by artists with extensive experience and an equally undeniable projection. The gallery focuses mainly on the vanguards of the first half of the twentieth century and contemporary art.
 
 

L' Ange Vase. Niki de Saint Phalle.

 

In Art Madrid'15 we will enjoy art works of Pierre Alechinsky, Niki de Saint Phalle, AR Penck, Miquel Barceló, Antoni Tàpies and Joan Miró.

Terril. Pierre Alechinsky

 

Pierre Alechinsky was born in Brussels in 1927. Painter and engraver whose style is gestural, vigorous, close to abstract expressionism, but with elements what approach it to surrealism. He was one of the leading members of the Cobra group, founded in 1948 by Asger Jorn, Karl Appel, Christian Dotremont, Constant and Corneille, among other artists. After the dissolution of Cobra, in 1951, he traveled to Paris where he studied etching techniques. In 1955 a trip to Japan makes a change in his career and begins to surround his paintings with margin notes, filling their works with parallel narratives. Some of his recurring themes are oriental traits, children's drawings and cave paintings. His work is included in collections such as the Fine Arts Museum of San Francisco and the Reina Sofia Museum in Madrid.

 

Selbts Autorretrato. A.R. PENK.

 

Behind ARPenk it is Ralf Winkler (Dresden, 1939) a representative name of the German Neo-Expressionism, that moved to Germany in 1980. Since then his work, which includes paintings, sculptures and objects, was present at the Venice Biennale, Documenta in Kassel and the most important museums and galleries around the world. It combines the simplifying abstraction and analytical thinking and in an attempt to reflect the intricate structures of today's world, creates social and psychological frameworks of great complexity with a mixture of expressionism and primitive art. Ralf Winkler adopted his pseudonym A.R. Penck as a tribute to a famous geologist and specialist in the glacial period.

 

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.