FINE, FUTURIST FOOD FORMULAS
Although a lot had already been said about how to eat in Marinetti’s Manifesto of Futurist Cooking, he was nowhere near done with the topic. In 1931, the Taverna del Santopalato opened in Turin, a restaurant considered to be the “Temple of Futurist Cooking”. And, as Marinetti had envisioned, a lot of cooks took his ideas and ran with them, creating their own ‘formulas’ — a term he preferred over the word ‘recipe’. Many of these formulas were gathered and published in The Futurist Cookbook. We cooked a few, and wondered if that was actually the point…
Read more about the futurist cooking: THE COOK AND THE SCIENTIST: A FUTURISTIC FOOD UTOPIA AND WHAT BECAME OF IT
White and black
(formula by the Futurist Poet of National Record Farfa)
A one-man-show on the internal walls of the Stomach consisting of free-form arabesques of whipped cream sprinkled with lime-tree charcoal. Contra the blackest indigestion. Pro the whitest teeth.
Diabolical Roses
(formula by the Futurist Pasca d’Angelo)
2 eggs.
100 gr. flour.
juice of ½ fresh lemon.
a tablespoon of olive oil.
Mix the ingredients well to form a not too thick batter; pluck the heads off some velvety red roses in full bloom, toss them in, and fry them in boiling oil the same way as with the Jerusalem artichokes. Serve very hot.
(These roses are ideal for newly weds to eat at midnight in January especially if they are covered with Marfarka pudding. -- See following formula.)
Italian Breasts in the Sunshine
(formula by the Futurist Aeropainter Marisa Mori)
Form two firm spheres of almond paste. Place a fresh strawberry on the centre of each of them. Then pour some zabaglione onto the plate and some dollops of sour cream. The whole may be sprinkled with strong pepper and garnished with sweet red peppers.
All ‘formulas’ taken from The Futurist Cookbook
Photography: Junshen Wu
