The idea is distributed in equal parts between the London photographer Hannah Collins and Ferran Adrià, creator of the famous restaurant El Bulli. "When you look at a plate-states to justify it, we look at the composition, techniques, even in the mix of products, but rarely in history behind any of them." And so after choosing 30 highest quality ingredients from Adrià's kitchen, Hannah embarked on an adventure to find and photograph them. He toured Europe, Latin America and Japan, and the result has been 250 photographs, but only a selection at the exhibition.

Hannah has photographed, for example, anemones from Cádiz, Japanese kuzu  or Italian nomadic honey, with which the creator made ​​35 of his known dishes. From each one of these ingredients, the photographer has visited their origin, how it is grown and transformed. Surprisingly, sometimes she find that they are using old and ancient systems and come from small family businesses. "Hannah has portrayed the backroom," says Adrià.

The exhibition is complemented by a book that, along with photographs,including texts on the work of hunters, farmers, ranchers and collectors involved in the process, and the exact location of eah product on the map.

Open until February 4. MPR

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