Alimentary Design Lecture: Sam Bompas and Harry Parr, “Temple of the Tongue: The Taste of Architecture”
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
Harvard University welcomes individuals with disabilities to participate in its programs and activities. If you would like to request accommodations or have questions about the physical access provided, please contact the Public Programs Office at (617) 496-2414 or [email protected] in advance of your participation or visit. Requests for American Sign Language interpreters and/or CART providers should be made at least two weeks in advance. Please note that the University will make every effort to secure services, but that services are subject to availability.
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