El baile de la Bombeta – video art

Art in the rice fields. Set in the dry rice fields of Sa Pobla, Mallorca, its local variety Bombeta is the protagonist in this piece of video art. Theatrically illuminated rice plants dance gently in the wind.

El baile de la Bombeta is on permanent display at RICE! by Sanchez Romera, C/ Muntaner 182, Barcelona as wall art.

El Baile de la  Bombeta. 

4k video, 9:20min

Commissioned 2017 by RICE! Concepts, Barcelona.

Shot in cine 4K on Leica S.

art in the rice fields

Excerpt of 9:30 take produced for RICE! Projects, Barcelona. Shot on Leica S 4K. Copyright: Oliver Brenneisen 2017

El baile de la Bombeta from Oliver Brenneisen Mallorca on Vimeo.

Excerpt of 9:30 take produced for RICE! Projects, Barcelona. Shot on Leica S 4K. Copyright: Oliver Brenneisen 2017

 

CF060705

_DSC6924

CF060676

El baile de la Bombeta from Oliver Brenneisen Mallorca on Vimeo.

Slow Food, Illes Balears, Recuperating Pebre Vermell de Tap de Corti

Project documentation for Slow Food Illes Balears: Recuperation and organic recultivation programme of forgotten red paprika, indigenous varierty Pebre Vermell de Tap de Corti, the Pebre Bord. This autochthonous red pepper plant from Mallorca produces medium sized cone shaped medium spicy fruit in late August.

Pebre Vermell de Tap de Corti, the Pebre Bord
Pebre Vermell de Tap de Corti, the Pebre Bord
Harvest of Pebre Vermell de Tap de Corti, the Pebre Bord at Finca Sa Teulera, Manacor, Mallorca, Balearic Islands, Spain
Harvest of Pebre Vermell de Tap de Corti, the Pebre Bord at Finca Sa Teulera, Manacor, Mallorca, Balearic Islands, Spain
Harvest of Pebre Vermell de Tap de Corti, the Pebre Bord at Finca Sa Teulera, Manacor, Mallorca, Balearic Islands, Spain
Hand holding red peppers, Mallorca, Spain

The pebre bord is a key ingredient for colouring, flavour and natural preservative agent  in the classical Sobrassada sausage. Sobrassada is a raw, cured sausage from the Balearic Islands made with ground pork, paprika and salt and other spices.

In recent years shopping for cheap ingredients led to imported red peper from abroad with the effect of almost extermination of the plants. Slow Food Illes Baleres initiated a recuperation programme of the Pebre Vermell de Tap de Corti, the Pebre Bord red pepper in 2008. By 2010 thousands of plants are growing again on organic farmland in several finca farms on the island.

Sun drying of red pepper, Mallorca, Spain
Sun drying of red pepper, Mallorca, Spain
Slow Food Illes Balears, threading of red pepper for sun drying.
Slow Food Illes Balears, threading of red pepper for sun drying.
Sant Maria, drying of threaded red pepper, Slow Food Illes Balears, Slow Food recuperation programme.
Sant Maria, drying of threaded red pepper, Slow Food Illes Balears, Slow Food recuperation programme.
Grinded red pepper, Slow Food recuperation programme.
Grinded red pepper, Slow Food recuperation programme.
Sobrasada sausage, Mallorca, Spain
Sobrasada sausage, Mallorca, Spain

Traditionally the Pebre bord created iconic visual appearance in the late summer rural landscape of Mallorca. The threaded pepper were put up for drying in the suns, suspended from building fronts.

www.slowfoodib.org