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Diners in London can now enjoy a new food experience that includes seemingly unpalatable ingredients like whale vomit, and TV dinners you can scratch and sniff.
The History of Food by Bompas and Parr offers more than 700 years of food history in one epic gastronomic installation.
Wobbling jellies, tacky sugar sculptures, and corridors full of psychedelic mushrooms. Welcome to the History of Food.
Culinary architects Bompas and Parr have transformed a five-floor London building into an epicurean adventure.
They offer a pioneering walk-through dining experience, which allows people to wander through and devour key revolutionary periods in food history.
The History of Food by Bompas and Parr offers more than 700 years of food
Sam Bompas, from Bompas and Parr, said, "It's the ultimate dining experience. An edible epic so vast, so grand and so magnificent it actually spans 730 years of history."
Harry Parr said, "So it's a walk-through dinner adventure and we're taking people right back in time 730 years ago to start on an amazing quest."
Visitors are greeted in a medieval ship, where they are given a personalized cocktail and canape - depending on the diner's mood.
Playing on the medieval idea that health and personality are dependent on a person's four all-important body fluids, which are black bile, yellow bile, phlegm, and blood, Bompas and Parr diagnose and then cure their visitors with specially selected foods.
Truffle-flavored popcorn and an apricot cocktail are given to the phlegmatic, whereas the sanguine people get to enjoy a fig dressed in beetroot port alongside a celery cocktail.
The next room takes visitors back in time, to the good old 1950s, when TV dinners were at the peak of popularity.
But these TV meals don't come in foil containers, Bompas and Parr decided to hand them out on cardboard cards.
Scratch 'N Sniff is the concept. People inhale their dinners, rather than getting to much on them.
Unsatisfied by this olfactory gastronomic experience?
Don't worry, your stomachs will be pleased with a meal taken inside this giant dinosaur.
The Victorian dining room focuses on a historic Iguanodon dinner, which took place on New Year's eve 1853 in Crystal Palace in London.
Diners are sat at a table inside a 6 meter recreation of the dinosaur and served a duck confit on a bed of puy lentils, and beetroot, in a black champagne sauce.
Sam Bompas and Harry Parr have become famous with their experimental food installations, many of which involve wobbly jellies.
Neither of them has actually had any formal food training: Harry Parr studied architecture while Sam Bompas focused on geography.
But their love for experimenting with food eventually took over and Bompas and Parr was born in 2007.