The starter makes it clear that this will be no ordinary meal. Expect to be served an olive, a quartered fennel bulb and a kumquat, while the fingers of your free hand stroke morsels of velvet, silk and sandpaper. At the same time the scent of carnations will be sprayed into the room and your ears will be assailed by “wild jazz”, Wagner and aeroplane noise.
Typical Futurist dishes included meat broth sprinkled with champagne and liquor and decorated with rose petals, or the deliberately obscene-looking porco eccittato, a whole cooked salami upended on a plate with coffee sauce mixed with eau de cologne.
Benito Fiore, chairman of the Italian Academy of Cuisine in London, is hosting the event to support the British Library exhibition Breaking The Rules: The Printed Face of the European Avant Garde 1900-1937. He said: “Marinetti was a really fantastic person but his food was awful to eat. We are trying to make it edible.”Entry to the banquet is £75; dress code is "classic or 1930s with a Futurist twist".
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