I don’t know how San Francisco artist Liz Hickok constructs her dramatic cityscapes entirely out of jelly without at least nibbling a bite out of one of the imposing facades. Of her San Francisco series, she says: ‘Lit from below, the molded shapes of the city blur into a jewel-like mosaic of luminous color and volume. The gelatinous material also evokes uncanny parallels with the geological uncertainties of San Francisco’s landscape. While the translucent beauty of the compositions first seduces the viewer, their fragility quickly becomes a metaphor for the transitory nature of human artifacts’.
Sam Bompas and Harry Parr, who are really more architectural designers than dessert lovers, are single-handedly changing the way we think of Jell-O. In the U.K., they call it ‘jelly’, so the name of the business started by these gourmet foodies, as fitting as it sounds, is The Jellymongers.
From cityscapes to architectural installations, Jello is in the thick of a culinary comeback. And now, you can have your Jello and drink it too. Sort of. Introducing Jelloware: a new line of disposal cups made of a seaweed extract called agar agar.