TRADITIONAL MATERIALS IN THE UP-TO-DATE ART

With the current need to innovate and be up to date, it seems that certain materials, once traditional, are condemned to oblivion. Gone are the natural pigments made by the artist himself and linen cloths on which the painter applies his primer mixture are increasingly scarce.

However, some creators are reluctant to leave aside elements that have always been present in the art world and in which they find their source of inspiration, as it is the case with patterned fabrics. As a kind of revival of remnants taken from the memory chest, the floral motifs and textures offered by these elements represent a return to an earlier, more traditional era, in which everything demanded time and things went at a lower speed.

Pierre Louis Geldenhuys

Mágica I, 2017

Tessellation and wild silk in light box

95 x 95cm

Pierre Louis Geldenhuys

Nenúfares, 2017

Wild silk and light box

111.5 x 111.5cm

This is the case of Pierre Louis Geldenhuys, who defines himself as a textile artist, as well as being an haute couture designer. His work is an elegant combination of transparencies, textures, volumes and light boxes to create incredible contrast effects that make drawings with the fabric. It is easy to abstract oneself and think that we are before pieces painted on wood board or methacrylate, however, each stroke and shape is a fold of cloth meticulously folded and designed to compose a structure of silk, linen or cotton.

Another artist clearly influenced by the fashion world and who incorporates those references to her works is Paz Barreiro. Her pieces convey that ideal atmosphere of the summertime in which afternoons passed by on the shore of a beach or reading on the grass. But the positivity and joy of her compositions are due to a large extent to the choice of backgrounds, which resemble collages of cutouts superimposed of floral and dotted patterns, something that recalls the aesthetics of the 50s.

By using printed fabrics on the wall and the body of her models, Cecilia Paredes builds an infinite discourse to reflect on the relationship of the human being with nature. Some of her most representative photographs are the result of a previous creation calculated, measured and staged, from which the image remains. With this game of positions between the different planes, Cecilia manages to mimic the figures with their surroundings, as if they were one more element of that colourful and exuberant nature of the fabrics she uses.

The work of Ana Teresa Barboza develops among threads and embroidery frames, with needle and thimble. This artist has explored different themes with a powerful visual impact, despite using such modest materials in her work. The concern for the natural environment, domestic violence, urban growth, are some of the projects of this Peruvian artist who extends the possibilities of these materials and gives them a new meaning.

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.