Taking the term to whole new levels, the British food and design consultancy duo Sam Bompas and Harry Parr has breathed new, refreshingly artifical, and entertaining life into what is known as "food experience." For example, they revived the basis of everything wobbly in Britain's kitchen universe: the jelly, recreating—among other things—the famous St. Paul's Cathedral in gelatinous form. Using cutting-edge technology, they even beat the gingerbread house as the known climax of architecture and food symbiosis and came up with what is known as "Alcoholic Architecture." Though magicians won't ever reveal their secrets, find out more about the two Jellymongers in our latest Gestalten.tv Interview.
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