A Culinary Odyssey

An evening event exploring the food of the future through prototyping the dishes of science fiction - London, March 2012

← Back More ↓

A CULINARY ODYSSEY - London, March 2012

For A Culinary Odyssey Bompas & Parr worked with KitchenAid to look at the food of the future through prototyping the dishes of science fiction. The event opened fresh areas for culinary speculation and food ethics by examining the physical, biological and astronomical possibilities of cocktails and canapés. The Experimental Cocktail Club (ECC) made science fiction cocktails including Burgesss terrifying Milk Plus, Rhea Thierstein designed sets including the entire solar system in papier-mâché, and Poietic Studio built a food levitation device and the tropism well.

Andrew Stellitano helped develop a menu that included genetic modification, in-vitro meat, entomophagy, and nano-technology, and at the event Future Laboratory launched a report on science fiction prototyping and food preparation in the future. Visitors to the installation experienced the Pan Galactic Gargle Blaster described by Douglas Adams as the alcoholic equivalent of a mugging the effects of which are like having your brain smashed out by a slice of lemon wrapped round a large gold brick.

Poster: Beth Evans and Ann Charlott Ommedal. Photography by Addie Chinn, Ann Charlott Ommedal, Ben Ottewell and Farrukh Yonus