Bompas and Parr

My first introduction to the amazing duo of Sam Bompas and Henry Parr, who work collectively as Bompas and Parr, was a news story on their alcoholic architecture project in London last year where patrons wearing protective suits entered the bar to inhale a heady and vaporous gin and tonic cocktail. Just the thought of it make me feel a bit tipsy.

Fusing principles of architecture and art installation with gastronomy, Bompas and Parr most notably work with jelly to create pieces that have the artistic and culinary appeal of the gingerbread house from Hansel and Gretel. Their creations aim to “explore how the taste of food is altered through synaesthesia, performance and setting” and the spectacle involved with the presentation of their various projects is a sight to behold.


2 Comments Bompas and Parr

  1. cravenmaven September 15, 2010 at 1:26 PM

    This is nothing short of amazing. I really think that this is the future of artisan food creation. I am hoping to catch the film Kings of Pastry which while I expect to see work that is innovative and amazing but using materials in a way that is not too disimilar to what we are accustomed to. Who knows, I could be wrong. The work of Bompas and Parr however, are nothing short of avant garde in the gastro industry. And just a little bit chuckleworthy.

  2. Danica van de Velde September 16, 2010 at 2:00 AM

    @ cravenmaven Did you see the breasts made from jelly? That definitely gave me a chuckle :) Personally, I really want to see Bompas and Parr team up with Heston Blumenthal and put on a feast – now THAT would be insanely avant garde!

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