Wednesday, 2 July 2008
It's the London Festival of Architecture and the novelty story is the July 4th jelly competition, where Britain's top architects (Will Alsop, Foster and Partners etc) head the shortlist for the prize of Britain's top jelly architect - read the story here.
On the serious side, the relationship between food, jelly and architecture has a long history. Antonin Careme, chef to Napoleon 1, Tsar Nicholas and King George IV, believed in the power of the jelly to transcend the palate - he also believed architecture was essentially an extension of pastry making.
Maybe more buildings should be made of jelly. You can see the shortlist here.
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