This time last year I visited the grave of Master Architect, Le Corbusier. (A very grave moment, indeed)
I wanted to be moved to the point I would fall to my knees, shedding at least a tear from each eye.
But all that happened was this:
His life’s work flashing-in-quick-succession in my mind’s eye.
Still think about this scorching day trying to find Le Corbusier’s tombstone in a massive cemetery in Roquebrune, South of France.
Harry Bompas from Bompas & Parr came to work yesterday to talk about the studio’s work, and to feed us architectural jelly.
This mould (above) is used to create St. Paul’s-shaped jelly structures (below).
Founded by Sam Bompas and Harry Parr (a Bartlett School graduate) in 2007, the pair began their gastronomic practice by making jelly structures to titillate the senses with unusual flavours.
Other projects include this shop window display for Selfridges, a miniature city made of gingerbread.
Bompas & Parr create flavour based experiences with architectural installations and contemporary food design.
(Chromatopsia, 2013, turned the River Lea green)
Exploring the relationship between food and architecture, their work is certainly playful, oscillating between the realms of whimsy and the downright outlandish.