Art Madrid fair and Art Brut in Círculo de Bellas Artes Madrid

"I am convinced that art is here more lively and exciting than

the manifestations of bored official art

even if it is catalogued as avant-garde". Jean Dubuffet

It is understood as marginal artist the one who develops his creative work outside of art institutions and official channels, especially motivated by an intrinsic creative drive that leads him to experiment with unconventional materials and techniques and create unique and personal universes, a kind of own cosmologies. The outsider art, also known as Art Brut or Intuitive Art has been associated in turn with self-taught artists and people affected by mental disorders and marginal individuals but with sensitivity and artistic production.

 
Although there is no unanimity about the conception and limits of Marginal Art, during the twentieth century the interest in this movement has increased and with it, the very concept of "artistic work". The contemporary art fair Art Madrid has dedicated part of its program Parallel to this art "in the margins of art."
 
"IN / BE / OUT SIDE ART", curated by Un Ojo para el Arte, Asociación Debajo del Sombrero and the poet Asier Vázquez Baths, and with the collaboration of Galería Alegría (Madrid) showcases the work of foreign artists alla norma and artists whose works are perceived from the tangent, works for those that have some sort of visual or hearing disabilities and that enjoy art in a more intuitive way, seeing without seeing with a sixth sense. "IN / BE / OUT SIDE ART" thus makes questions about the limits of art and the nature of artistic activity.
 
Artists: Belen Sánchez / Miguel García / Rubén Cabanillas / Alicia Moneva / Gabriela Targhetta / Irantzu Lekue / Yolanda Marco / Philipp Meyer
 
 
"Most people mistakenly believe that art is primarily a matter of visual assessment. IN / BE / OUT SIDE ART aims to stimulate and evaluate other sensitive possibilities present in art. Having accepted that our eyes are accustomed to look without seeing, will be aware of other views, "poses Azucena Hernandez of Un Ojo para el Arte, co-curator of the exhibition.
 
The artist Gabriela Targhetta with his piece 'Pictures to remember' poses a "showdown with the antivisual reality that brings us, in a way, to the sinister side. Accustomed to saturation, excess, overflow, loss of picture puzzles us. We associate the memory of a particular photographic surface that eventually ends in an overlapping with our own perception of the experience. What happens when we are denied the image? [...] We are situated in a fragile and unknown space, maybe invite us to rethink the visual behaviors that govern our daily lives. "
Alicia Moneva, that has made with Nacho Angulo the work 'Perception' "talks about the things that can be learned looking through other senses."
 
"IN / BE / OUT SIDE ART" also has the honor of having the first comic created for the blind, LIFE, by Phillipp Meyer, an expert in Interactive Design at the University of Applied Sciences in Potsdam (Germany). LIFE is "an experiment showing that it is possible to bring the graphic novel to a blind audience using paper as a medium, it is possible to tell a story without ink, text or sound-that becomes real through the imagination," explains Meyer . LIFE, as the name suggests, is a story about love, life and death through the simplest possible figure, a simple materic circle.

 

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.