a project by Bompas & Parr, 2013
curated by Emilie Baltz
A group of archetypes were selected to experience a ritual of foot washing, complete with cleansing, deep massage and oiling. They then slowly slipped their feet into a basin of fresh fruit and crush it violently until liquified and transformed. These now-rare, crushed ingredients will be preserved and served to our customers at Play. An art film and photographs are presented alongside the cocktail.
Bompas & Parr leads in flavour based experience design, culinary research, architectural installations and contemporary food design. Founded by Sam Bompas and Harry Parr in 2007 the early work of the studio used jelly as a vehicle to research the crossmodal correspondences of the senses and the relationship between food and architecture. The studio first came to prominence through its expertise in jelly making, but has since gone on to create immersive flavour based experiences ranging from an inhabitable cloud of gin and tonic, a chocolate climbing wall and a Taste Experience for the Guinness Storehouse in Dublin, officially the best place to taste Guinness in the world.