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    Aristotle University of Thessaloniki, Greece,  paschagr@jour.auth.gr

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    Prof. Kristian Bankov
    New Bulgarian University, Bulgaria
    Prof. Karin Boklund-Lagopoulou
    Aristotle University of Thessaloniki, Greece
    Em. Prof. Paul Bouissac
    University of Toronto, Canada
    Prof. Paul Cobley
    Middlesex University, England
    Prof. John Deely
    University of St. Thomas, U.S.A.
    Prof. Jacques Fontanille
    University of Limoges, France
    Prof. Anne Hénault
    University of Paris Sorbonne, France
    Em. Prof. Jean-Marie Klinkenberg,
    University of Liege, Belgium
    Prof. Pirjo Kukkonen
    University of Helsinki, Finland
    Prof. Kalevi Kull
    University of Tartu, Estonia
    Em. Prof. Alexandros-Phaidon Lagopoulos
    Aristotle University of Thessaloniki, Greece
    Prof. Apostolos Lampropoulos
    Université Bordeaux-Montaigne, France
    Prof. Eric Landowski
    CNRS, France 
    Prof. Massimo Leone
    University of Turin, Italy
    Prof. Theo van Leeuwen
    University of Technology Sidney, Australia
    Prof. Susan Petrilli
    University of Bari, Italy
    Em. Prof. Roland Posner
    Berlin Technical University, Germany
    Prof. Göran Sonesson
    Lund University, Sweden
    Prof. Eero Tarasti
    University of Helsinki, Finland
    Prof. Peeter Torop
    University of Tartu, Estonia

Hypothesizing the phrase: The syntax of a meal of the word-in-liberty

Paolo Fabbri

Punctum, 3(2): 61-75, 2017
DOI: 10.18680/hss.2017.0015

Abstract

The Futurist movement had the project of a ‘reconstruction of the universe’ (as Giacomo Balla and Fortunato Depero state in their manifesto of 1915), that is, of all the semiotic dimensions of culture. This included linguistic syntax (Marinetti, Parole in libertà, 1913) and cookbooks (see Marinetti and Fillìa, La cucina futurista, 1932). Starting from a meal of the word-in-liberty, we demonstrate the homology between literary and gastronomic texts.

KEYWORDS: Futurism, literature, cooking, recipe
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