Harry Parr has one of the most dynamic palates on the planet. Half of the London-based food consultants Bompas & Parr, he’s served plasma-cooked bacon, created clouds of vaporized gin and tonic, and dropped banana-flavored confetti in sync to New Year’s Eve fireworks. So it was notable that before he spoke at FoodHack, a conference in Gwangju, South Korea, in June, he made sure to swing by a tiny three-seat stall for a five-course meal called Aerobanquets RMX. Read full document