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.


September 14, 2010