Melt People's Brains
3 September 2012
The gastronomic art duo Bompas & Parr are a study in contradictions. On the one hand, the pair made up of Sam Bompas and Harry Parr are upstanding British lads whom you wouldn’t mind bringing home to Mum. On the other, they’ve never gotten over the singular, childlike joy of being ten year olds in a food fight. Since 2007, they’ve collaborated to create food art that is a mixture of architecture, demolition science, performance, physics, and lots and lots of jelly. In their chat with The Avant/Garde Diaries, the gents behind Bompas & Parr talk about how their parents have come to deal with their chosen vocation, what a miniature golf course looks like when it’s composed of London landmarks in the form of cake (and on the iconic Selfridges rooftop), and why a jelly mold of St. Peter’s Basilica must be composed of silver, not tin. They also delve into what they’ve got in store for The Avant/Garde Diaries’ “Mercedes Drive-Thru” event in London, September 14 – 16, which Bompas & Parr have promised is their most ambitious, “feral,” project yet.
Be sure to experience the Mercedes Drive-Thru and reserve your ticket here
Credits: Produced by Kitty Bolhoefer / Editorial by Vanessa Obrecht / Filming and Photo by Fridolin Schoepper / Sound by Per Arild Iversen / Editing by Konterfei / Production Assistant Rune Orloff