Bompas & Parr, Jelly Architects
By Maria Popova
Last year, we looked at artists creating incredible edible landscapes out of food, condiments and spices. But hardly does the unusual medium become a greater feat of architecture than when its raw material is the least architectural of substances: jelly. Just ask British food consultancy Bompas & Parr, better known as Jellymongers.
In this short documentary, Sam Bompas and Harry Parr talk about the whimsical “food experiences” they’re known for, and how they rendered everything from St. Paul’s Cathedral to Buckingham Palace in gelatinous form using their signature blend of science, cutting-edge technology and architecture — just the kind of cross-pollinating of disciplines we believe is fundamental to creativity.
The whole reason we events is to give people their own stories. They’re very active participants. If you go into a restaurant, you don’t want to be talked at by a waiter the entire time. Actually, the really important thing is the conversations you have with your diners around us and around the food.”
The film comes from the fine folks at Berlin-based visual culture mongers Gestalten, who also brought us the excellent Shepard Fairey interview on copyright, Big Brother and social change, among other fantastic micro-documentaries about creative culture mavericks and pioneers.
Published April 19, 2011