After the previous posts on Academia Barilla’s Gastronomic Library, I decided to dig a little bit more to find some more intriguing stuff for you – what do you think this colorful object could be?
You won’t believe it, but it is actually a artistic menu, representing a single dish: Salted Cod Fish with Onion.
Amazed? Me too, but this is an art piece of Metaphysical Art, an Italian movement from around 1920-30s whose strongest and most famous representative surely was De Chirico. The Metaphysical Art movement inspired the Surrealism and Dada movements, and that also touched base into the culinary world with their representations of matter beyond perception.
Yummy, eh? While we talk about Metaphysical Art, let me introduce you also to some other pieces from Futurism, a previous Italian Art Movement that has many connections with metaphysical art, as one of the founders of the Futurist Art, Franco Carra’, is also one of the founders of the Metaphysical Art Movement with Giorgio De Chirico.
In our Gastronomic Library you can find material about Futurism and Food, too, as Filippo Marinetti, its founder, wrote a part of its Futurist Manifesto inventing a visionary cooking style and philosophy (La Cucina Futurista). Also, in a big PR gig for that time, he invited the top artists, writers and philosophers of the beginning of last century to a big Futurist dinner in Paris, as reported on the cover page of this historic issue of one of the early issues of La Cucina Italiana.
Want to jump to more contemporary pieces? Check out this art book conceived at Fabrica, the Italian creative think tank for design, or other publications about Food design, or Design and Food.
Want to jump back in time again? I found a very interesting piece (actually in two copies, Italian and French) in the Dictionary of Cuisine (Le grand Dictionnaire de Cuisine) of Alexandre Dumas.
I didn’t know the famous French writer, author or world-famous The Count of Monte Cristo and The Three Musketeers (among other masterpieces) ventured into the culinary arts, too.
But here he is, with a very complete Encyclopedia on gourmet food from the mid 1800s. On the back cover of each edition Alexandre Dumas states: “Upon its birth, man received from his stomach the command of eating at least three times a day to recover energies that he loose from work and, more often, from laziness“. Well said, Alexandre!