WE ALL CAN BE CREATIVE: A NEW PROPOSAL BY CULTURA INQUIETA FOR ART MADRID'19

For the third consecutive year, Art Madrid once again is engaged with Cultura Inquieta. Official media partner of this edition, Cultura Inquieta is one of the most interested and involved media in current culture. This year it invites all visitors to take their most creative side into its booth at the fair.

The two walls of the Cultura Inquieta stand began as two blank canvases, ready to welcome all kinds of artistic manifestations and encouraging free expression and creativity without limits. Artists present at the fair as well as visitors of all ages have participated ... In fact, we can all be creative and proof of this is that there is hardly any free space left to intervene in their booth. However, all those who want to be part of these collective murals will surely, with some ingenuity, find some way to leave their mark. In addition, at their booth, you can learn about other projects, such as the creative products they offer from the online store and those they have selected in order for you to see them at Art Madrid: art pills, design and inspiration.

Photo. Melisa Medina.

The Cultura Inquieta team presents "our own space, a couple of square meters where we synthesize our universe to channel, approach and soak up everything that happens. A space, overall for sharing. Sharing time, words and creativity. A place to rest for a few minutes, talk, laugh and reflect "with the ultimate goal" of bringing art to everyone absolutely".

Some of the reasons that motivate this type of proposal are so many that Cultura Inquieta compares them with the own principles of art. Unity or harmony, because, as explained by them, they are integrated, so naturally, that they come to lose sight of the limits imposed by space; variety, because they love having the chance to look out through an infinite window of inspiration, an exercise that they can feed by touring Art Madrid, where they find the production of both emerging artists and consecrated artists, "an almost mystical experience"; or balance, because "we are aware that life is what happens between 0 and 100 years, so we try to look with the eyes of children, and to children we try to give wings so that they can paint, dream, and believe in a much better future through art".

Photo. Miguel Mazuelo Álvarez.

Other reasons that support its proposal for the fair are related to contrast because, like Art Madrid, they enjoy the polyhedral side of things; proportion, because "we can not stop looking up towards the wonderful glass vault that surrounds everything. At the works, at the artists, at you, at us too, and then, is when the proportions of beauty escape us"; the emphasis and the enthusiasm of participating in a fair with which they share so many values and aspirations; and finally, for movement, for that "effervescent flow of people, ideas, concepts and messages that we share with artists, gallerists, visitors, friends ... during these five days".

Like Art Madrid, Cultura Inquieta has among its main objectives the spreading of the quality the current creation has, specialized in the promotion of young talent. Art, culture, trends, photography, trends or lifestyle; Cultura Inquieta is one of the most consulted and reputed digital portals worldwide. It is also the organizer of one of the major Spanish music festival, one of the most important annual events on the Madrid agenda, which this year celebrates its tenth edition beginning at end of June. From Art Madrid we encourage you to participate in the simple but so inclusive and exciting proposal of Cultura Inquieta: dare to express your creativity.

 

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.