ACT Festival 2019: FoodHack

n 1932, poet and artist Filippo Tommaso Marinetti published , with recipes that incorporate perfumes and inedible elements, as well as natural ingredients cut to resemble modern machines. Marinetti advocated for the use of theatrical staging and “scientific tools” in an attempt to revolutionize cuisine. Fifty years later, “molecular gastronomy” and “immersive dining” are culinary fads, with a debt to the spirit of futurism. Many (2019), a literal embodiment of the current DIY trends in food and bioscience, with a kitchen-aslaboratory set up in the gallery to host workshops over the course of the 50-day installation.