GOOD

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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Golden Rice and Glow-In-The-Dark Jello: Imagining the Future of Food Design

How should we make sure that our food is being redesigned for good, rather than just for profit?


Food—the substance itself, as well as its methods of production and consumption—has always been the subject of tinkering and design. The color of carrots, the shape of silverware, and the layout of supermarkets are all products of human ingenuity applied to the business of nourishment.

Today, food is being redesigned more fundamentally and at a faster pace than ever before. This process is taking place in a wide variety of different contexts, with very different goals in mind, from corporate food technologists re-shaping salt crystals to maintain palatability while combating heart disease, to synaesthetic experiences designed by artist-entrepreneurs such as Marije Vogelzang. On the one hand, the Gates Foundation is backing genetically modified "golden rice," engineered to contain higher levels of the essential micronutrient, beta-carotene, while, on the other, design provocateurs Dunne & Raby recently proposed expanding the amount of food available for human consumption through a range of DIY digestive system hacks.

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