Let Them Eat Jelly

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The art of Victorian desserts met modern architecture on July 4 during the annual London Festival of Architecture. Pioneering the "space between food and architecture," culinary events curator and explorer of synesthesia (how shape and form affect taste, in this case) Bompas & Parr hosted an architectural jelly mould banquet and competition at the University College London. The 10 shortlist entrants, including top architectural firms like Grimshaw, Rogers Stirk Harbour + Partners and SMC Alsop, vied for the best building made from historic fresh-fruit gelatin.

Anna Liu of Tokion Liu took home the honor for the Fresh Flower Jelly design, based on the firm's movable pavilion designed with steel manufacturer Corus for festival events. The contestants were judged on innovation, aesthetics and "wobble-factor," a category in which Liu's design cleaned up, according to Bompas & Parr's Harry Parr, because its height to base ratio is optimal for wobble.

Existing buildings inspired other shortlisted designs, like Madrid's Barajas Airport that, rendered as Rogers' jelly feat, serves 250. Another entry, from Foster + Partners, mocked one of the firm's infamous designs: a jelly replica of London's Millennium Bridge, which wobbled so much during its first days open to the public it dumped pedestrians into the Thames.

The banquet also featured a soundtrack from sound artist Douglas Murphy constructed from the sounds that jellies make when they wobble—yet another sensation crafted to enhance party-goers' jelly-consuming experience.

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