In the mid-seventies, Salvador Dali made these drawings inspired by the art of cooking, which soon entered the boundless world of surreal dreams.
Salvador Dali’s cookbook /
In the 1970s, Salvador Dali was already well known for his eccentricity and catalogued as one of the most emblematic Surrealists. Although some consider his commercial ambition somewhat suspicious, one of the fruitful aspects of this is clear: the massive outreach of art, its transformation into products that people from around the world can identify, and a possible point of entry to the world of visual arts and to aesthetic in general.
In this sense, some works by Dali, created specifically for their mass diffusion, stand out, perhaps less as objects as such and more because of the resources associated with the artist.
An example of this is a cookbook published by the French publishing house Felicie in 1973. Both the texts and the images are examples of Dali’s unique style, a combination of social irreverence, boundless imagination and the eccentric humor we usually associate with the artist.
The book is entitled Les Diners de Gala, which is not beyond the world of puns between “gala” as a noun, and his wife’s name. From that point onwards we can see another characteristic of this great artist’s work: strongly erotic content, an aspect that recovers the intimate relationship that acts of devotion and food have had since the beginning of time, both are pleasures that have held fruitful dialogues throughout the history of mankind.
Lastly, it’s important to note that the book does include some recipes by Dali, like the following for his “Casanova cocktail: This is quite appropriate when circumstances such as exhaustion, overwork or simply excess of sobriety”
The juice of 1 orange
1 tablespoon of bitters (Campari)
1 teaspoon of ginger [presumably powdered ginger]
4 tablespoons of brandy
2 tablespoons old brandy (Vieille Cure)
1 pinch of Cayenne pepper
At the bottom of a glass, combine pepper and ginger. Pour the bitters on top, then brandy and “Vieille Cure.” Refrigerate or even put in the freezer.
Thirty minutes later, remove from the freezer and stir the juice of the orange into the glass. Drink … and wait for the effect. It is rather speedy.
In sum, this book can be seen as an invitation to (re)discover the sensual gifts of the food and drink that we place in our mouths.Tagged: Salvador Dalí, cooking, gastronomy, Eccentricity