Tuenti bets at Urban Art

Lula Goce. North West Walls, Belgium.

 

 

The program has a bold attitude. These five cities contribute to the project by offering the walls of some of their university buildings:
Barcelona: October 2-6, in the Fine Arts School of the University of Barcelona.
Murcia: October 16-20, in the Fine Arts School of the University of Murcia.
Seville: November 6-10, in the Fine Arts School of the University of Seville.
Teruel: November 20-24, in the Social and Human Sciences School of the Campus of Teruel, University of Zaragoza.
Valencia: December 11-15, in the San Carlos Fine Arts School of the University of Valencia.

 

 

 

 

 

The project bases on four essential pillars: on the one hand, the organisation of a cycle of thematic lectures where university professors, scholars, art critics and cultural managers will participate; on the other hand, a mural creation made in each of the university spaces that collaborate; as a third branch, five workshops given by urban artists and addressed to students of Fine Arts, and, finally, an open call for new creators to select the artworks that will participate in the next edition of the Urvanity International New Contemporary Art Fair in 2018.

 

 

 

Mural in the wall of the Florensa building, in Barcelona, by Enric Sant.

 

 

The University of Barcelona was the first one to attend its appointment in the calendar. The first mural was made on the façade of the Florensa building by the author Enric Sant. The artists Lula Goce, Antonyo Marest, Anna Taratiel and Pichi&Avo, will assume the following interventions in the rest of cities. On the other hand, the workshops focus on the dialogue between urban art and the new aesthetic conceptions, besides the use of the techniques belonging to this discipline, quite used to large formats.

 

 

 

Pichi&Avo. North West Walls, Belgium.

 

 

The call for projects Tuenti-Urvanity New Contemporary Art 2018 is open to all the students registered in any visual arts school in our country that should base their projects on the urban art expressions that arose from the 70’s on. Among all the proposals, five projects will be selected for exhibition during the next edition of The New Contemporary Art Fair in February of 2018. The deadline will remain open until January 15th.

 

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.