“We always knew there was scientific magic contained within the humble pickle,” says Sam Bompas, one half of the experimental culinary duo, Bompas & Parr. “Everyone is pickling right now, and we were interested in pushing it to the extreme. We knew the time had come to create the world’s first gherkin chandelier.” Directed by David Lane of the London-based food journal The Gourmand and co-directed by Jeremy Valender of Pundersons Gardens, the luminous show-and-tell film unpacks the science behind the steampunk-esque contraption, boasting over 60 pickles in explosive, electrical sequence. “The sodium chloride or salt contained within gherkins reacts to an electric current, lighting up, fizzing and crackling while forming a burnt vinegary smell,” says Bompas, whose previous projects with partner Harry Parr include inventing such creations as glow-in-the-dark jelly, scratch-and-sniff cinema and a boating lake filled with gin. “It’s mind-bogglingly dangerous. If you’re near it when it is turned on you will certainly be electrocuted.”
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