FUTURIST CUISINE by Filippo Tommaso Marinetti – 1932
Academia Barilla - Gastronomic Library
The worlds of Art and Cooking have always been linked because they reflect the cultures and traditions of a society and share its values.
The worlds of Art and Cooking have always been closely linked because they reflect the cultures and traditions of a society and share its values.
The Manifesto of Futurist Cuisine, published in 1930, introduced radical and provocative ideas, breaking with established culinary traditions, just as the artistic and cultural movement born in Italy at the beginning of the twentieth century did. Founded by Filippo Tommaso Marinetti (1876–1944) in 1909, Futurism celebrates modernity, speed, technology, and the dynamism of contemporary life.
Futurist cuisine emphasizes the importance of aesthetics and creativity in dish preparation, concepts that would later be absorbed by the greatest Italian chefs. Marinetti and Fillìa (Luigi Colombo, 1904–1936) encouraged the use of vivid colors, innovative shapes, and unusual flavor combinations, much like in the Futurist art movement, influencing the presentation of dishes as true works of art. The book’s illustrations make this quite clear.
Marinetti encouraged experimentation with new ingredients and cooking techniques. It is precisely this spirit of innovation that paved the way for new gastronomic experiences.
