What the jelly?

One of my soft spots is definitely for Jelly. The bright colors and translucent glossy appearance really attract me. A few years ago I found out that there are serious Jell-o Mold Competitions going on where fanatics create the weirdest things out of jell-o.

Bompas & Parr work with jelly ever so often, but take jelly to a whole new level. Sam Bompas & Harry Parr design spectacular architectural settings of jelly with a strong technology background. They collaborate with curators, cultural practitioners, and scientists for their projects. And recently with Kitchen Aid on a super cool project called A Culinary Odyssey, in order to look at the food of the future through prototyping the dishes of science fiction.

The event opens fresh areas for culinary speculation and food ethics by examining the physical, biological and astronomical possibilities of cocktails and canapes. The Experimental Cocktail Club (ECC) is making science fiction cocktails, Rhea Thierstein is designing sets that include the entire solar system in papier-mâché, Poietic Studio are building food levitation devices and the tropism well and Andrew Stellitano is developing the menu. On the evening, Future Laboratory will launch a report on science fiction prototyping and food preparation in the future.

The videos and photos of the event in London just look surreal. But what would this "cuisine extraordinaire" taste like?

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