new_spaces_07_GB

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4 Thinking the Future I Edible Architecture Bompas & Parr use colourful jelly to make models of world-famous buildings that astonish even star architects Text: Josephine Grever
Masters of jelly Sam Bompas and Harry Parr (right) are as fascinated by jelly as they are by architecture. The entrepreneurs have developed this dual passion into a successful business model. PHOTOGRAPHY: CHRIS TERRY
Page 1 and 2: new spaces 07 365 days Gaggenau new
Page 3: PHOTOGRAPHY (TOP TO BOTTOM): BRUNO
Page 7 and 8: “ The complete airport was eaten
Page 9 and 10: PR industry. Both of them lived in
Page 11 and 12: PHOTOGRAPHY: GAGGENAU The wine expe
Page 13 and 14: A successful aesthetic symbiosis Th
Page 15 and 16: A House with a Heart A tailor-made
Page 17 and 18: Comfort on every level Grace, the c
Page 19 and 20: Where nature meets architecture Alt
Page 21 and 22: 1 Iittala Tools pan Maybe it is the
Page 23 and 24: The Wonderful World of Shopping Mod
Page 25 and 26: “ Supermarkets are the most frequ
Page 27 and 28: nate the empty building, shopping t
Page 29 and 30: If you take a walk — or, preferab
Page 31 and 32: Sustainable and exclusive The avera
Page 33 and 34: Extremely precise and fast: There a
Page 35 and 36: Gaggenau new spaces 07 Focus on Sin
Page 37 and 38: “A variety of sounds, rhythms and
Page 39 and 40: One of the most remarkable private
Page 41 and 42: PHOTOGRAPHY: DARREN SOH exception.
Page 43 and 44: 2 3 4 5 1 What’s Next? What’s N
Page 45 and 46: Building Stories Lampshades made of
Page 47 and 48: 47 A lustrous cavern of LEDs Zaha H
Page 49 and 50: Every object tells a story, and so
Page 51 and 52: PHOTOGRAPHY: HUTHMACHER/ARTURIMAGES
Page 53 and 54: Up, Up in the Sky From the Alps to
Page 55 and 56:
Visitors are left breath - less 650
Page 57 and 58:
Daring escapades Only thin lines ar
Page 59 and 60:
PHOTOGRAPHY (FROM LEFT): COURTESY O
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