“One can chose not to eat, one cannot accept to eat poorly” – Salvador Dalí
With the holidays coming up (ahem *cough cough*) I thought it was a good time to bring attention to one of my all-time coveted items: a cookbook celebrating gastronomy and passionate, decadent consumption of food and art featuring elaborate food still lifes, original drawings and paintings by Salvador Dalí.
In 1973 Les Diners de Gala (Gala’s Dinners) was published as a collaboration between Dalí and a “secret” chef in collaboration with some of the top French restaurants of the time. In true Dali fashion, Les Diners de Dali moves between ‘sado-masochistic pleasure’, ‘acute sybaritism’, Rabelaisian scatology, religious ecstasy, and anaesthetic asceticism.”
The book also contains nuggets of information such as the following: “I attribute capital esthetic and moral values to food in general, and to spinach in particular. The opposite of shapeless spinach, is armor. I love eating suits of arms, in fact I love all shell fish…food that only a battle to peel makes it vulnerable to the conquest of our palate.”
In conjunction with the release of the book Dalí also produced a suite called Les Diners De Gala (Released in 1977). The 12 lithograph suite is a surrealist twist on some of Dalí’s favorite meals. These works are a result of Dalí experimenting with mixed media and they are often regarded as some of Dalí’s most unique prints.
With 136 recipes in 12 categories, the collection of strange recipes includes an entire chapter on aphrodisiacs, correct use of atteletes (meat jewellery) and sketches of limbless dwarves eating eggs, among other things.
In the spirit of Thanksgiving, here is a recipe from Les Diners de Gala for Young Turkey with Roquefort (after the jump):