Brooklyn-based duo realizes jello’s structural qualities with a deteriorating architectural installation
Jello is one of the most peculiar foods in the world. Not only is it flubbery, colorful, and delicious, it has various architectural capabilities as well. Much like concrete, it starts as powder, makes its way into liquid form, and then solidifies into any desired shape.
Projects in food architecture are being carried out by artists around the globe, and jello is being used for its structural properties. Brooklyn-based artists Lisa Hein and Robert Seng are using the delicious treat to construct jello brick walls around the country.
Their most recent installation called ‘Bruise’ was displayed at the Next 50 Festival in Seattle. The wall’s three-week construction began with 500 pounds of dried gelatin, which was mixed and molded into square blocks. Once set, the blocks were laid and connected with mortar made of non-edible plaster. The finished product was a 5-foot-tall by 12-foot-long rainbow-colored wall.
Seng describes the process as “construction in reverse”, as the project deteriorates from the bottom as construction continues on the top. The wall is temporary, and solely meant to be consumed by the eyes.
Instead of focusing on flavor profile, projects such as the jello wall present food as an alternative art form. “Bruise” is a fun and colorful display of artistic innovation, and it calls out society’s everlasting and diverse relationship with food.