British duo Sam Bompas and Harry Parr are gluttons. Bompas & Parr are not just your run-of-the-mill food lovers; they delight in the universal excitement of indulging the senses through food and challenge our notions of the dining experience. Known for their detailed architectural models crafted out of jell-o, their whimsical take on food experiences ranges from Alcoholic Architecture, a bar flooded with vaporised gin and tonic imbibed through inhaling, to an Artisanal Chewing Gum Factory.
Just in time for Easter, they created a two-day Rabbit Cafe populated with albino rabbits and today in London they threw open the doors to a room-sized chocolate waterfall (churning at the rate of 12,000 liters an hour). In two weeks time, their ode to the history, art and science of gelatins, Jellymongers: Glow-in-the-Dark Jelly, Titanic Jelly, Flaming Jelly will be available Stateside. Check out gestalten.tv's great video profile of Bompas & Parr and learn more about the material advantages of jelly (it's like concrete but you can eat it!), architectural jelly drafting in 3D CAD (they use Rhino) and most importantly, the allure of the wobble.
BONUS! For New Yorkers, don't miss Bompas & Parr when they head here in early May for the launch of their new book. They'll be doing a site-specific installation in the backyard of Brooklyn gallery Rouge58 for the food/art project Something I Ate.
Funeral Jellies, SFMoMA, 2009
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