7 CONTINENTS photo exhibtion

A culinary travel around the world where art and science merge with fine photography.


OliverBrenneisen 7CONTINENTS exhibition Miguel Sanchez Romera Icon Zar
OliverBrenneisen 7CONTINENTS exhibition Miguel Sanchez Romera Icon Zar

The 7CONTINENTS concept uses the female body as a symbol of the earth and fertility. The body of artist Icon Zar is the canvas for each of the seven pictures in the series represents one continent. Each frame is our interpretation of the essence of each continent’s variety, its various different ethnic and linguistic groups, differences of culture. These are the roots from which we started in the adoption of our decisions. The artistic intend is the visualisation of the nutritional DNA of each continent. 7CONTINENTS is a nouveau combination of art, science, haute cuisine and fine photography.

Miguel Sanchez Romera, (Barcelona/New York/China), one part neurologist, one part Michelin-starred chef, celebrated outsider, was at the origins of the spanish gastronomic revolution. Dr Romera and now brings his “neurogastronomia” philosophy into the 7CONTINENTS project, introducing his true food for thought.

Oliver Brenneisen, international freelance photographer based in Mallorca has worked with the best chefs in the world and gourmet food producers for many years. His photographs have won multiple awards and are published worldwide.

Icon Zar, Russian born artist from Moscow is the initiator and model for this project. Brought up in Soviet regime and land of anti-capitalism and no-freedom of choice or movements she was instinctively attracted to strong and vivid colors, brands, advertising as well as logos and she adores megacities. For 7CONTINENTS, Icon Zar applies her painting technic “TRIGGER SU”, which appear in some of the continent as background and geological base. From this triangular perspective, 7CONTINENTS unites a view on global essential taste, color codes and the culinary roots of each continent.


Landschaft auf dem Teller – Edible landscape

New photo reportage by Oliver Brenneisen Photo published in ADAC Reisemagazin. This bi-monthly, mono-thematic travel magazine is published by ADAC Verlag, the publishing arm of Allgemeiner Deutscher Automobil-Club e.V., Germany’s and Europe’s largest automobile club, with 16 million members.

For this assignment I was colaborating with the writer Merten Worthmann. We were spending one week in the Osona region producing this splendid 10-page reportage. Osona is the area around the city of Vic, about one hour north of Barcelona. Driving up and down this mountainous region on our culinary tour, we met some great people with lots of interesting things to tell. People we met: Ignasi Camps of Ca l’Ignasi, Nanu Jubany of Can Jubany, Toni Sala of Fonda Sala, Joan Reniu of Ca l’U.

Want a copy of the magazine ? Buy it here

I loved the topic of this assignment, a perfect match. For quite a while now I am very interested in this „terroir food“ thing of fresh local and seasonal ingredients transformed into culinary pleasures. Slow Food follows a very similar approach and this low-mileage food is becoming more and more fashionable with even the most glamourous chefs finally starting to think „organic“. A great meal does not require its ingredients to be air-frighted from the most exotic locations. In many regions nature offers everything needed for the perfect dinner just in front of the kitchen door.

We work working along the members of the local gastronomic association „Cuina Osona“ (Osona cooking), a group of local chefs in the Osona region, promoting their local fare. Osona is about earthy ingredients, pork meat, mushrooms, truffles and so on. The Costa Brava is not far and this is noticeable in the fact of recipes including seafood and fish blending with ingredients from the forest, something typical for the catalan cuisine.

As pork plays a dominant role in the local fare, we where trying hard to find some happy pigs to photograph and include them in our reportage. Surprisingly, we were not able to find any farm which allowed out us in and see their life stock. Why’s that, something to hide at animal farm?

Making of "edible landscape": Oliver Brenneisen shooting the Sala family having lunch on the village square in Olost / Photo: Merten Worthmann

LA SAL DE LA VIDA – new book

The new cookbook from Oliver Brenneisen:

LA SAL DE LA VIDA – cooking with Flor de Sal d’Es Trenc – the best recipies from Mallorca’s top chefs

German edition ISBN 9788461363605

English edition ISBN 9788461363575

126 pages, hardcover
Publisher:  www.gustomundial.com

Restaurant guide and recipe book uniting 13 chefs and restaurants from Majorca and their favourite recipes with the famous gourmet sal Flor de Sal d’Es Trenc. Chefs include.