Geschmacksverwirrung

Architektur aus Wackelpudding von Bompas & Parr."The work of Bompas & Parr operates in the space between food and architecture. Our projects explore how the taste of food is altered through synaesthesia, performance and setting. Currently the focus of our research is jelly: jelly is the perfect site for an examination of food and architecture due to its uniquely plastic form and the historic role it has played in exploring notions of taste." via