The CEART opens this Thursday, November 14th in the room A an exhibition dedicated to this master of photography, which will be open to the public until February 9th. The show includes one of the artist's latest projects, focused on the hard work carried out by the miners of Serra Pelada, an open gold mine in the heart of Brazil where employees daily risked their lives.

Immigration, poverty, marginal life, slave labour, man's relationship with the land, the use of natural resources... are issues that have always fascinated Salgado. From the beginning of his career as a photographer, his work has opted to give visibility to the most disadvantaged groups and to create with his images a vivid and impressive visual story without fakes. With a raw black and white, this author's work transits between photo-reportage and naturalistic photography.

And the idea that permeates all his work is human dignity. Salgado portrays employees, miners and gatherers from a purely humanistic approach that wants to value their integrity, their strength and their resilience.

“If you photograph a human, so that he is not represented in a noble way, there is no reason to take the picture. That is my way of seeing things.”

Salgado entered this discipline long after completing his studies in economics between Brazil and the United States, and a doctorate in statistics in France. But in 1973 his life took a turn, and he decided to start his career as a photographer. He achieved to work at the Gamma Agency and Magnum Photos for more than 15 years until in 1994 he founded his own agency “Amazonas Imagen”.

With the “Gold” project, the photographer portrays a harsh reality that takes place in the Serra Pelada mine, a name given to a totally devastated and anarchically excavated mining enclave, the world's largest open-pit gold mine, through which more than 50,000 people have passed. In the heat of the legends about the mysterious “El Dorado”, the enthusiasm for this precious metal led to the development of strenuous exploitation practices for the workers and to originate tales of grief and glory, of human victory and defeat between the soil, the tunnels and the cargo baskets.

The CEART exhibition brings together Salgado's full portfolio in his characteristical black and white and large-format photographs that leave no one indifferent.

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.