"Cannibal Cuisine", by Roland Topor

Desserts

Let no one panic. It's not serious. A new edition of this masterpiece by the great and iconoclast Roland Topor has arrived, The Cannibal Kitchen. Mordacious black humor from the hand of one of the most original authors of the 20th century, founder together with Fernando Arrabal and Jodorowski of the group Pánico de teatro de avant-garde.

Writer, playwright, cartoonist, theater director, occasional film actor (secondary in Herzog's Nosferatu), and costume and set designer, Topor is a Paris-born artist with clear surrealist tendencies in his work. One of his works served as the script for Roman Polanski's haunting film "The Chimerical Tenant", and one of his animated films "The Wild Planet" (1973) was awarded at Cannes.

In this edition now presented by Tropo Ediciones, a foreword by Fernando Arrabal is included. Thus, one of the writer's most enigmatic and beautiful books is rescued, especially due to the excellent original illustrations by the author himself. Some of his fun and macabre recipes are: myopic au gratin, man with coarse salt, baby sautéed in brissac, girl in a napkin or the very appetizing financier in the oven (who would I be thinking about).

As a button shows, so that nobody is fooled about this somewhat scandalous work:

Lovers Out of Love Recipe: Separate two lovers. Put a baby-size piece of butter in a pot. When the butter is hot, kill the tearful lovers, empty them out, and then cook them together. When they have acquired a nice paleness, remove them. Make a broth with flour and butter, salt, pepper, a sprig of lily of the valley (if it is in season), thyme and bay leaf. Put the lovers back in the pot with a dozen baby onions and, fifteen minutes before serving, add a few mushrooms. You can add a few bumps and a few wounds.

I admit that I am attracted to the black humor and satire that emerges from reading it. A different work, of course. One more thing, that no one ever thinks of putting their recipes into practice, just in case.

Via | Tropo Editores
Directly to the Palate | Cuisine and literature in the Litoral Magazine, Poetry on demand

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