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How to deliver a quiver
Monday, 21st June 2010
"Jell-O is an enduring cultural phenomenon, one that has far transcended its gastronomical limitations." says SF Weekly food blogger Andrew Simmons. US print space, Gowanus Studio have an annual competition, asking people to create a piece of art through the medium of jelly. The 'Keep calm and Wobble on' poster shown above is as cult as it comes at the moment. As their website reiterates, "This year’s competition asks designers to explore the resilient properties of Jell-O as a design medium, a cultural phenomenon, and food that just won’t quit."
This cultural phenomenon seems to span the pond to the UK. On the 15 June, Sam Bompas and Harry Parr wrote an online article for the guardian, singing the praises of Jelly's versatility and pointing out that just about any food can be jellified. "If stable food is not your thing, you should be pleased to hear that almost anything can be turned into a jelly" write Bompas and Parr. "With a distinctly misguided spirit of adventure, we once created an entire Christmas dinner in one tall and very wobbly striped jelly. There were layers of sprouts, parsnips, potatoes, stuffing, bread sauce and, of course, turkey consommé studded with artfully positioned mini sausages and bacon rashers. Once you can master this jelly Everest – it had jelly foothills made of champagne, burgundy, port and sherry – you're qualified to jelly anything. At least, we like to think so."
See below for some of last years Jelly art competition winners and keep posted for my own jelly creations!
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