Architects Vie for Best Wobble

Abandoning profession's firm foundations, designers cook up gelatin gems
By Clay Dillow,  Newser Staff
Posted Jun 7, 2008 5:28 AM CDT
Rogers Stirk & Harbour and Partners jelly airport.   (Rogers Stirk Harbour and Partners)
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(Newser) – Don’t accuse them of playing with their food; the finalists in the 2008 London Festival of Architecture’s Jelly Design Contest aren’t fooling around. Using what Americans would call gelatin, “a vast range of architectural motifs and techniques have been used to spectacular effect,” an event organizer tells Building Design. Entries will be evaluated on aesthetics, innovation and “wobble factor.”

Competitors have even taken flavor into account. One insists a white-wine or champagne base with orange highlights is the winning combination. But more impressive are the designs, ranging from an airport to an edible history of Russia. The winner will be honored at a "jelly banquet," and the molds auctioned for charity.