Marinetti, Fillippo Tommaso. The Futurist Cookbook. Trans. Suzanne Brill. San Francisco: Bedford Arts, 1989.
Written by F. T. Marinetti, The Futurist Cookbook was published in 1932 in Italy. The book aimed to bring the tenets of Futurism into the kitchen, via “aerofood” served at meals with grandiose names like the “Synthesis of Italy Dinner” and the “Get-Up-to-Datee.” Marinetti had a special vitriol for pasta; he felt it made the Italians sluggish and complacent. He proposed a radical new cuisine, based on the idea of food as art rather than food as sustinence. Lesley Chamberlain, in her introduction to the cookbook, argues that Marinetti’s proposal was, in fact, “one of the best artistic jokes of the century.” The thrust of the book does seem to be more about performance than consumption, but serious or not, it’s certainly good fun.
The names of the dishes are all fantastic. Some of my favorites: Tasty Equator + North Pole; Like a Cloud; Futurist Risotto with Cape Gooseberries; Carnaleap; More-Less-By-Division; Fisticuff Stuff; Manandwomanatmidnight; Strawberry Breasts; Senate of the Digestion; Pocket Book Turnips; and, of course, Carrot + Trousers = Professor. A few of the recipes are also accompanied by helpful little illustrations, like the Tennis Chop below: