OUR SELECTION OF PHOTOESPAÑA 2018

PHotoEspaña turns 20, and this edition offers an extensive proposal where the multiple facets of photography are explored: from author books to contests and, of course, exhibitions. Among such offer is easy to get lost, so we bring you our particular selection, although we invite you to take the opportunity to enjoy this discipline in depth.

The elegant Senegal of the first half of the 20th century. Anonymous of Saint-Louis and Mama Casset

We begin with an exhibition that goes beyond the traditional guidelines of European photography: the Senegalese images of the early 20th century when Senegal was still French Sudan. Far from the typical compositions of colonial air in which the environment is portrayed from a Westernised perspective, these photographs, mostly anonymous, show an alternative reality, more natural and free. Many of these images were taken by the local workers of the photography studios opened by the French displaced to the colonies, improvised artists who knew how to express a beautiful joy of living.

Where: Círculo de Bellas Artes - Sala Goya

Elliott Erwitt, Self-portrait, France Saint-Tropez, 1979

Players. Magnum photographers enter the game

This exhibition gathers the funniest facet of Magnum’s Agency photographers. Although many of them have specialised in photojournalism, there is no lack of those images that, by chance, take the most joyful side of situations. Coincidence and quick shooting, are the maxims of this collection that brings together 150 works by 20 authors with which it is intended to show a vision of the professional photographer where flexibility and humour still have room.

Where: Fundación Telefónica Space

Tomás de Acillona. The pictorialist experimentation

This author is one of the maximum representatives of photographic pictorialism in our country. His career began in the 20s, with a very experimental work from he built up his particular style. In the decade of the 30s, he already counted on a massive production that went from the still life to the portrait, from the landscape to the day-to-day scenes. A way to recover this important figure of national photography and know more in detail this style of work, typical of the beginnings of the discipline.

Where: National Museum of Romanticism

Primitive data 5-38 (2016) Photograph © Montserrat Soto. VEGAP Madrid

Montserrat Soto. Imprimatur

Video and photography serve this artist to generate a narrative around our cultural heritage. This proposal wants to go further in the understanding of the symbolic and message patterns that mark the history of art, today devoid of that previous knowledge to see in the works something more than technical and aesthetic quality. It is a critical and daring project, where contemporary discourse is opposed to traditional narrative and traditional religious painting.

Where: Community of Madrid - Sala Alcalá 31

Sebastián Bejarano. PHE Talent Award

This photographer was selected as a prominent talent among the students of the PHotoEspaña master's degree. His project "El caso 433" is a photographic-literary proposal that creates a photo-story on how to steal the Colombian treasure Quimbaya, a fundamental exponent of this cultural heritage that embraces a broad community within the American country.

Where: FNAC Callao - Preciados Street !|1100:56

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.