22.8.11
19.8.11
Cucina Futurista
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Futurist meals comprised a cuisine and style of dining advocated by some members of the Futurist movement, particularly in Italy. These meals were first proposed in Filippo Tommaso Marinetti and Fillia's Manifesto of Futurist Cooking, published in the Turin Gazzetta del Popolo on December 28, 1930.
The Futurist movement recognized that people "think, dream and act according to what they eat and drink" so cooking and eating needed to become subservient to the proper aesthetic experience that Futurism favored. Revolutionary in its expectations of overturning set patterns, some of its more interesting ideas for the realm of cuisine were:
- No more pasta, as it causes lassitude, pessimism and lack of passion
http://en.wikipedia.org/wiki/Futurist_meals
http://www.cabinetmagazine.org/issues/10/anti-pasta.php
29.7.11
Steak de moustique
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Exactement 2,5 millisecondes pour la cuisson parfaite d'un moustique moyen au BBQ.
Source : http://www.tempsdecuisson.net/barbecue/cote-de-boeuf
25.7.11
24.7.11
Laurence Weiner doesn't do lunch
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| Lawrence Weiner having a caipirinha in Sao Paulo © Pablo Leon de la Barra/Centre for the Aesthetic Revolution. |
"I don’t do lunch. I don’t like lunch, I don’t understand it. It seems to completely break your day, and things I do seem to take weeks, and if you start working on something, you want to continue to work. So I sort of work and work and the other people go out to lunch and they do things, and I just work my way through. It’s not very exciting. And people who come by, like you, have a cup of coffee and sit and they chat. I’m a real cocktail party kind of person. I prefer cocktail parties to anything else. With a cocktail party people can talk, and they’re not trapped." Lawrence Weiner interviewed by Thessaly La Force, The Paris Review.
Source: http://www.theparisreview.org/blog/2011/02/14/lawrence-weiner/
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