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Feast Your Eyes: Return of the Jelly Knights Video: Bompas and Parr's Return of the Jelly Knights

Watch this short documentary on the fascinating, conceptual projects from British jellymongers Bompas and Parr.

[vimeo][/vimeo]

Sam Bompas and Harry Parr, British jellymongers and food design duo, have created and (in some cases) executed a range of avant-garde projects: a gelatinous model of St. Paul's Cathedral, a giant, a celebratory Will and Kate fruitcake scaled to the figurines on a normal wedding cake, breathable gin and tonics in "Alcoholic Architecture," and an ongoing Rabbit Cafe in London, complete with albino bunnies for Easter.

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Taste of Tech: Alternative Edible Reality, Optimized for Viscosity, Torque, and Texture

How the instruments industrial food technologists invent to measure food end up redefining it.

This Taste of Tech post is the second in a series exploring the science and technology of food in partnership with Gearfuse. Don't miss last week's speculation on breathable cacao, the strawberry genome, and designer glands by Matthew Battles.

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Adventures in Food Design: An Interview with Sam Bompas, Jellymonger

In which Bompas talks to GOOD about playing with food, being a jelly entrepreneur, and a gigantic cake for Will & Kate's royal wedding.


No offense to GOOD, but if I could work anywhere else in the world, it would probably be at Sam Bompas and Harry Parr's south London jelly factory*. [*NOTE: Jelly is known as Jell-O in the U.S.]

Sam and Harry launched their own company, Bompas & Parr, in 2007, with an architectural jelly banquet that included a wobbly Millennium Bridge designed by Norman Foster and ended in a food fight, during which someone hurled a jelly St. Paul's Cathedral out of the window.

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