The Way to a Murderer's Mind is Through his Stomach

The first copies of Dinner and a Rose are bound for Dundee, to take part in Poetry Beyond Text: Vision, Text, Cognition, an AHRC-funded project to investigate how readers respond to visual aspects of poetry.


Many of the book artist Sarah Bodman’s works conduct dialogues with existing publications. The Flowers in Hotel Rooms series, for example, documents tributes to the books she has read while travelling. So when Sarah was commissioned by Poetry Beyond Text to create an artist’s book, she decided to work with The Talented Mr Ripley and other novels in the ‘Ripley Quartet’ by Patricia Highsmith. Sarah is intrigued by the culinary theme Highsmith employs to chart Ripley’s greed for the good life: ‘his relish – both for killing and the fine food he would have if he could afford it’. Ripley’s character is defined by the food and drink he consumes, from devil-may-care martinis in Mongibello to penitential hot milk in Rome.

The first of many pages in an early listing of Ripley's meals by Sarah Bodman

Sarah asked me to provide poems for the book, and inspired by Poetry Beyond Text’s interest in experiment, we decided to recreate Highsmith’s menus in a live performance. Sarah prepared a delicious, if macabre, dinner, for twelve guests, with a thirteenth place set for the absent Tom Ripley. Every food mentioned by Highsmith was served, from cold chicken in aspic to sole veronique, and every drink mixed (even Dubonnet!). The dinner lasted over twelve hours. The conversations around the dinner table had unexpected synchronicities with the Ripley novels, including the perils of impersonation, the ambiguity of beauty, death by water and passport forgery. All the night’s conversations were recorded and I used the transcriptions as collage material, creating a series of eighteen poems. Sarah photographed Ripley’s setting for each course; these images and the poems partner each other in the finished work.

Collage proved to be a good choice for writing about food and crime. In its visual form, collage has been associated with food and drink since the Cubists’ still lifes on cafe tabac tables, which are in turn reminiscent of earlier, and more sinister, vanitas paintings.
Marjorie Perloff, in a lively survey of collage and poetry for the Encyclopedia of Aesthetics, quotes a caustic review of the Cantos by W.B. Yeats. Yeats claimed that Ezra Pound had ‘not got all the wine into the bowl’. In other words, Pound’s collage technique led to poems as incoherent as the ramblings of an old soak. Perloff writes that ‘collage has been the most important mode for representing a “reality” no longer quite believed in and therefore all the more challenging’.

Above left, ‘Still Life with Checked Tablecloth’ by Juan Gris. On the right, a still life from Dinner and a Rose by Sarah Bodman.

Dinner and a Rose is published in a signed limited edition of 20 copies, priced £100.

Sarah and I are delighted with the project’s success and plan to make the ‘novel dinner’ an annual event. Next year’s book will be The Gum Thief by Douglas Coupland.

The Gourmet Mr Ripley

Tom made a batch of martinis, and arranged the glasses and a plate of canapes on a tray in the living-room. When he heard the door-knocker, he went to the door and swung it open.

This weekend the book artist Sarah Bodman served up a macabre feast at her Bristol home: a seven-hour dinner party composed of every meal that 'The Talented Mr Ripley' consumes in between more nefarious activities in the novels written by Patricia Highsmith. The meal initiates a collaboration between Sarah and I on Dinner and a Rose, a book commissioned by Poetry Beyond Text.

Tom slid one leg over a stool and faced the door challengingly, yet with a flagrant casualness.
'Gin and tonic, please,' he said to the barman.

The night began with gin and tonics, the drink Ripley orders in the Manhattan bar Raoul's where he meets Herbert Greenleaf - a billionaire whose son he will later murder in the small Italian village of Mongibello, before embezzling his fortune. A whole cold chicken in aspic lay on the table alongside a bowl of celeri remoulade. Guests sipped tentatively at a lobster bisque, and those who had read the novels may well have wondered what devious plots were simmering on the stove in the next room.

Perhaps canelloni to begin with, creamy sauce over delicate pasta, and a good valpolicella to sip while he dreamed about his future and planned where he went from here ...

We enjoyed a bottle of Margaux with lamb chops and one guest nobly managed a sip of Dubonnet. Then beef consomme, followed by calves' liver and artichokes. Costoletta di vitello, much as it must have tasted from a small Mongibello cafe. Sole veronique. Cold roast beef. Crab sandwiches. Steak with ragout and whiskies.

Tom regretted very much that the main dish was ... a fabulously expensive item on the Italian market.

Sated, we approached the final course: chocolate mousse, strawberries soaked in liqueurs and shortbread galettes, accompanied by champagne and coffees, as fine as if prepared by Mme Annette, the housekeeper at Ripley's French estate, Belle Ombre. With a Bach harpsichord solo playing in the next room, I half-expected to hear the music abruptly stop and see Ripley wander in to mix a last martini.

By midnight we felt much as Ripley had done, sitting in a deckchair on a cruise ship bound for Europe at the start of his adventures, 'fortified morally by the luxurious surroundings and inwardly by the abundance of well-prepared food'. In advance of the publication, Sarah has put together this film of the event.

Last Suppers

Alain Delon as Tom Ripley in Purple Noon (1960).

Sarah Bodman, senior research fellow at the Centre for Fine Print Research in Bristol, has invited me to collaborate on a book for the project Poetry Beyond Text: Vision, Text and Cognition, which is commissioning new work as part of an exploration into how readers respond to visual aspects of poetry.

Sarah has long been an aficionado of Patricia Highsmith's Ripley quartet, which takes 'the talented Mr Ripley' from being a small time fraudster in New York to millionaire murderer in the beauty spots of Europe. Sarah is intrigued by the meals Ripley consumes, which are documented in detail by Highsmith as a sign of his growing sophistication. Ripley's victims stand in the ways of his appetite for the good life, epitomised by chicken in aspic, celeri remoulade and sole veronique.

My texts, variations on Highsmith's work, will accompany Sarah's photos in a limited edition artist's book. Meanwhile, we will generate some new responses to the novel by 'curating' a dinner party at which all the meals and liqueurs mentioned in the book will be served.