During the early 20th century, a group of Italian Futurist artists and architects decreed there was to be “no more spaghetti for Italians.” Because pasta making called for speed and scientific precision, Futurist cuisine could not tolerate the slow, assured process of kneading dough and forming it into ancestral shapes perfectly attuned to regional sauces. Nor could it countenance the quaintly colloquial names carried by each pasta shape—“little tongues” (linguini), “knuckles” (gnocchi), “little ears” (orecchiette). The Futurist Cookbook, published in This story is from Kinfolk Issue Forty-One Buy Now Related Stories Design Issue 36 At Work With: Hariri & Hariri Sisters Gisue Hariri and Mojgan Hariri have always been “partners in crime." Charles Shafaieh meets them at their New York architecture studio. Arts & Culture Issue 47 Alice Sheppard On dance as a channel to commune with the body—even when it hurts. Arts & Culture Issue 47 Dr. Woo Meet the tattoo artist who's inked LA. Arts & Culture Issue 47 Walt Odets The author and clinical psychologist on why self-acceptance is the key to a gay man's well-being. Arts & Culture Fashion Issue 47 A Picture of Health Xiaopeng Yuan photographs the world’s weirdest wellness cures. Arts & Culture Issue 47 Chani Nicholas and Sonya Passi Inside the astrology company on a mission to prove workplace well-being is more than a corporate tagline.
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Arts & Culture Issue 47 Walt Odets The author and clinical psychologist on why self-acceptance is the key to a gay man's well-being.
Arts & Culture Fashion Issue 47 A Picture of Health Xiaopeng Yuan photographs the world’s weirdest wellness cures.
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