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.
Sam Bompas and Harry Parr will present work in conjunction with the studio work of Alimentary Design, the second in the series of three studios on how food can be used as a catalyst to rethink architecture and urban design typologies, taught by Shohei Shigematsu and Christy Cheng.
Anyone requiring accessibility accommodations should contact the GSD events office in advance at [email protected] or 617 496 2414.
Principal Speaker: 2595
Additional Speakers: 5922
Sam Bompas, Harry Parr
Anyone requiring accessibility accommodations should contact the Public Programs Office at (617) 496-2414 or [email protected].