Benjamin Myers

Salford, 1986

Black Forest Gateau

Black Forest Gateau is it?

Aye, love.

Well what’s in it?

Here, have a look: Cream. Morello cherries. Glucose-Fructose syrup. Plain Chocolate Drops. Plain Chocolate flakes. Fat Reduced Cocoa Powder. Emulsifiers. Mono Fatty Acids. Wheat Starch. Acidity Regulators. Potassium Citrates, Calcium Sulphate, Calcium Citrates, Sodium Citrates, Citric Acid. Invert Sugar Syrup, Modified Maize Starch, Thickeners. Sodium Alginate. Pectin. Chocolate Powder, Dried Whole Milk, Salt, Concentrated Carrot Juice Flavouring. Sodium Carbonates. Beta-Carotene. Cocoa Butter, Concentrated Butter, Fat Reduced Cocoa Powder, Soya Lecithin. It may contain fruit stones or pips. Sugar. Wheat. Flour and Egg. Oh, and Water.

Oh, that’s a shame. I can’t have it.

Why not?

It’s the water. It bloats us something like rotten.

by Benjamin Myers

Salford 1986 was commissioned by Manchester Literature Festival and Manchester Art Gallery in response to the Martin Parr Return to Manchester exhibition. The work was performed in the Gallery on Wednesday 5th December as part of the 2018 Manchester Literature Festival.

Manchester Literature Festival
The Department Store
5 Oak Street
M4 5JD

Copywright © Benjamin Myers (words) Martin Parr (photographs)

Manchester Literature Festival would like to thank Arts Council England and Manchester City Council for their generous support.

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