For the first in our series of Lunchtime Learnings, culinary creative Sam Bompas of Bompas & Parr visited YCN on 7th December to serve up some inspiration.
Sam stopped by the YCN Shop & Library to talk guests through some literature that's influenced him and his partner Harry Parr in the making of their new book, Feasting with Bompas & Parr.
As all enjoyed a cup of Hot Guinness Punch, Sam spoke about the duo's career so far, outlining some of the outlandish projects they have worked on since beginning their culinary journey five years ago. He discussed how they endeavour to resurrect the glory days of fine food and spectacular spreads. He introduced some cookbooks which inspired them in this undertaking, including The Dali Cookbook and Fernand Point's Ma Gastronomie.
Sam then spoke about the influence of science fiction films and books on Bompas & Parr's culinary output, before discussing his heroes in this field. To this end, he spoke about Ruth Cowen's biography of the Victorian celebrity chef Alexis Soyer, the oft-inebriated restauranteur Peter Langan's A Life with Food and The Champagne Diet by the Slender Gourmet. He also stressed the importance of good photography in cookbooks, showing some which excelled in this field, such as The Playboy Gourmet by Thomas Mario, White Trash Cooking by Ernest Matthew Mickler and finally, Mary and Vincent Price's impressive tome A Treasury of Great Recipes.
To conclude the talk, Sam released a burst from an oxygen tank to alleviate any grogginess the punch may have caused, and offered guests a pineapple cigarette as they left.
Thanks to Sam for an inspiring and informative talk, and watch this space for more details of future Lunchtime Learnings events.
Location:72 Rivington Street,
London, EC2A 3AY,
Start:7th December, 2012 at 12:30pm
End:7th December, 2012 at 1:10pm