Architectural foodsmiths Bompas & Parr will host the UK’s first public flavour tripping party on the 16th October at MAN-MADE, a pop-up store open for the duration of Frieze. Participants will investigate the curious effects of miracle fruit (Synsepalum Dulcificum) which makes lemons taste like toffee and vinegar like sherry.
Miracle berries contain active ingredient miraculin which binds to the tongue’s taste buds and makes bitter and sour foods taste sweet. The berry, which is native to West Africa has an effect that lasts between twenty minutes and two hours. At Bompas & Parr’s event, participants will consume freeze-dried berries before being invited to pillage a table set for a feast. Similar flavour tripping evenings have stirred New York’s culinary and art scenes.
MAN-MADE is a pop-up store located at 2 Ganton Street. It will present and sell identical multiples of one object for each day of Frieze. Each object is intended to provoke customers’ imaginations and encourage a sea of associations.
Bompas & Parr creates spectacular culinary events and make fine jellies. This summer they hosted the Architectural Jelly Banquet for 2000 people at UCL with jelly designs from Lord Foster, Lord Rogers and Will Alsop. They have recently curated a glow-in-the-
Harry Parr of Bompas & Parr LLP says:
“Willy Wonka was my childhood hero. Miracle berries give bitter and sour foods a Wonkerish magic as they make lemons taste like sweets. At a flavour tripping party adults fall on their food with glee and abandon. By making familiar foods taste different miracle berries let grown-ups rediscover the pleasures of the table.”
Tickets cost £15 and are available from www.jellymongers.co.uk The event will start at 7pm.
ENDS
Bompas & Parr editors notes
Bompas & Parr curates spectacular culinary events, creates fine English jellies and designs bespoke jelly moulds. Their work operates in the space between food and architecture. Projects explore how the taste of food is influenced by synaesthesia, performance and setting. Jelly is currently the key focus of research: 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.
For further information and images please contact Sam Bompas, partner at Bompas & Parr
Tel: + 44 (0) 7944 405 193 Email: sam@jellymongers.co.uk Web: www.jellymongers.co.uk
