Artists, designers, taste experimenters and creators of sweet social events – but most of all, gourmands. The English duo Bompas & Parr use gelatine in a most unusual way, inspired by new stimuli and intimate collaborations with architects, designers, artists, DJs and theatre troupes, in the aim of creating masterpieces that are also unforgettable social events.
Their portfolios feature projects conducted with architects like Lord Foster and Rogers Stirk Harbour + Partners, and an exhibition at San Francisco’s MoMA with the work Sensate: Bodies and Design, whereby they installed hundreds of fluorescent gelatines in one night, which were then consumed by museum visitors.
They are famous for in 2008 contest, in which Bompas & Parr managed to gather together more than 100 miniature building projects created by international architects that were then transformed into an unforgettable gelatine-based banquet, open to more than 2,000 participants. Since then, the duo has become renowned for their surprising events connected with food.
In their book, Jellymongers, Bompas & Parr show off their best work: from the architectural masterpieces of Saint Paul Cathedral and the Taj Mahal in edible versions, to their fluorescent gelatine, to their chocolate-based, maxi-cake events created for the designer Lanvin.
Dal is one of those recipes that goes all the way back to the Indus Valley Civilisation. Unlike dishes such as biryani, brought to India by the Moghuls, it is one of those foods that has always been there. It is therefore a building block of Indian culture.