TEMA: Budding. Blævrende avantgarde med Heston B, Bompass & Parr og Wall Street Journal

Budding er ikke KUN et spørgsmål om at skue bagud og tænke kulturhistorisk. Budding - og andre blævrende desserter - har deres helt egne muligheder i 2011.

Herunder følger en række filmklip, radioprogrammer og henvisninger til andres skriverier til glæde og inspiration.

Skrevet om budding/jelly

Wall Street Journal: Making Gelatin Cool Again (13. juli 2011)
Long a cubed dessert of hospital cafeterias, flavored gelatin is turning up in the work of avant-garde chefs and established design studios across the country. Artists are using the wobbly medium to create sculptures of everything from colorful cities to President Barack Obama. They are drawing inspiration from crafters like Sam Bompas and Harry Parr, the British chefs whose projects include a gelatin Buckingham Palace to celebrate the royal wedding... 

Blooming gelatin art; del af et forrygende - mindblowing nærmest - slideshow på Wall Street Journal

The Independant: Jelly: it's not just for children. (21. juli 2010)
Once, it was just for children's tea parties. Now the trembling treat is being reclaimed as a delectable grown-up summer dessert...

Billede fra The Independent

Historic Food: Jellies and other gelatine based foods like aspics are not very fashionable today. They seem artificial and usually take a great deal of time to prepare. In the past however, jellies and creams were often the crowning glories of the table.

A number of eighteenth century cookery authors give recipes for this dish. Billede fra Historic Food.

Videoer om budding/jelly

Wall Steet Jounal åbner videoballet med Making gelatin cool again:

Heston Blumenthal: Adult birthday jelly with absinthe:


Bompas and Parr: Handmade fruit jelly:



Bompas and Parr: Return of the Jelly Knights


Bompas and Parr: Return of the Jelly Knights fra Gestalten på Vimeo.

Lyden af blæver:



Molekylær chokoladespaghetti:



Voksen-JELL-O



Officiel buddingvideo i forbindelse med Copenhagen Cooking: Blævrende Budding på Frilandsmuseet/Brede Værk:




Og til sidst en lille kærlighedshistorie med en budding i en af hovedrollerne:

Radioprogrammer om budding
BBC: Food Programme: Jelly (23. august 2011)
Simon Parkes celebrates our noble jelly-making past with historian Ivan Day, and looks to those raising it back onto its wobbling pedestal today: chef Heston Blumenthal, and "jellymongers" Bompas & Parr. And we ask food writer Jill Norman if jelly's savoury past could be set for a comeback.

Jellies were once the extravagant food of kings. Henry VIII showed off with them, the Victorians raised them to a dazzling art form, a far cry from the lurid teatime horrors served up at children's parties where jelly has since languished.
Billede fra BBC Radio

Heritage Radio: The Food Seen: Jellymongers Bompass and Parr/The Return of Jelly
On today’s THE FOOD SEEN, Sam (Bompas) and Harry (Parr) bring a mainstay of British cuisine across the pond to discuss it’s royal and humble legacy. But don’t think these boys are just about jellies and things that wobble. Their multi-sensory events are becoming things of legend; from a five ton walk-thru Chocolate Waterfall, a Rabbit Café filled with the albino pets, to a scratch and sniff ode to Peter Greenaway’s food-studded film, The Cook the Thief His Wife & Her Lover, it all makes you want to stop and sit in a breathable cloud of gin & tonic (which they’ve also concocted).

Ribband Jelly
Billede fra Heritage Radio/Chris Terry

DR: Alletiders Historie: Buddingens blævrende kulturhistorie (22. august 2011)
Det handler om borgerskabet, der kunne fremvise evner og overskud, når der blev disket op med rom og ægte vanilje som smagstilsætning. Og om dygtige husmødre, der gjorde samfundet en tjeneste ved at sætte god og billig kalorieholdig mad på bordet. Og ikke mindst handler det om vor tids afsky for det pyntede og det blævrende som kommer af … ja, hvorfor er budding i grunden ikke længere så smart som det var en gang?

En blævrende budding pyntet med siv i sukker og kulørte bær bliver sat på bordet i Alle Tiders Historie.  Copenhagen Cooking sætter fokus på nordisk - og dansk - mad i ny og gammel indpakning.
Billede fra DR

Indlægget her er en del af mit tema om budding.