Join us for a conversation with Italian artist Matteo Guidi, author of Cooking in Maximum Security, recently published in its English edition by Half Letter Press, and Marc Fischer of the group Temporary Services, discussing their book and project Prisoners’ Inventions, written and illustrated by their late collaborator Angelo.
Cooking in Maximum Security was compiled by Matteo Guidi, working with people detained in the high surveillance sections of Italian prisons, through a continuous exchange of letters between 2009 and 2013. This book explains the methods and strategies prisoners use to cook in their cells with few available resources. Making kitchen tools before one can even begin to gather ingredients is a priority in this cookbook. In addition to identifying the necessary utensils, this book also describes how to construct them. Simple objects acquire a whole new value. A broom handle becomes a rolling pin, shoelaces tie rolled bacon for curing, and the cupboard or stool becomes an oven. Even the heat from an old cathode ray tube television helps dough for pizza and bread to rise in the cold environment of a prison cell. The recipes themselves, for all kinds of classic Italian pasta dishes, sauces, meat preparations, and pastries, reveal a whole new level of skill and ingenuity when the reader learns how they are made in defiance of the discouraging experience of detention.
Prisoners’ Inventions was a collaboration between Angelo, an incarcerated artist, and Temporary Services (Brett Bloom & Marc Fischer). Angelo was asked to illustrate and describe the many incredible inventions made by prisoners that he had made, seen, or heard about over the years. These inventions are attempts to fill needs that the restrictive environment of the prison tries to suppress. The inventions cover everything from homemade sex dolls, condoms, salt and pepper shakers to chess sets, privacy curtains and ways of communicating between cells.
Free event. Registration is encouraged.
The event is presented on the occasion of the 10th Week of Italian Cuisine in the World.
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