Food and Architecture
More bizarre and inventive forays into the world of molecular gastronomy are being developed to tantalise our ever-curious and jaded palates and senses. Bompas & Parr (see Black Banquet) design bespoke jellies and curate spectacular culinary events. Described as operating within the space between food and architecture, their projects explore how the taste of food is altered through synaesthesia, performance and setting. Flavour tripping evenings have been creating a stir in New York culinary and art scenes, and Bompas & Parr recently held a public flavour tripping party at the Frieze Art Fair, in London's Regent Park. Participants investigated the effects of miracle fruit, which makes foods taste the polar opposite to the expected, such as lemons tasting like toffee and vinegar like sherry. The West African miracle berries contain miraculin which, when eaten, bind to the tongue’s taste buds and makes bitter and sour foods taste sweet - an effect that lasts between 20 minutes and 2 hours. Earlier this year, Courvoisier and Bompas & Parr exploded cocktails to the scale of buildings in the Architectural Punch Bowl event. Next month, their innovative techniques and technology will be used to create the ultimate punch bowl at 33 Portland Place, London, where guests will be able to climb on board a rowing boat and make their way across the surface of the drink. Log on to www.jellymongers.co.uk

Written by :

Leanne de Cerbo