MEALS FUTURISTS 
Meals Futurists were invented by the founders of the movement of the same name. The first manifesto of the futuristic kitchen was published in 1930. According to them, men think, dream and act according to what they eat and drink. So the kitchen became a part of the futuristic aesthetic experience. Revolutionary in its willingness to break some culinary traditions, they say, Italian food was first and foremost get rid pulp, the source of weariness, pessimism and a lack of passion.
The perfect meal futuristic required of the originality and harmony even in the arrangement of the table and contained plates. Some dishes were carved, including some meat to attract the eye and encourage imagination. The fork and knife were banned and some foods fragrant.
The Manifesto of Futurist cuisine also proposed a change in the organization of the meal. Some dishes were not to be eaten but used just for the pleasure of eyes and smell. The food had to happen quickly, be very fragrant and bite. Policy discussions and speeches were forbidden during meals as well as music and poetry with the exception of some interludes.
One method of arranging for one of those "perfect meal" incorporated the love of futuristic machines. Some of these meals were held in a fake airplane with engine vibration was supposed to stimulate appetite. The reclining seats and tables were restless shaking preconceptions about the meal while the taste buds of the guests would be made awake by the printed menus on maps of aluminum.
Equipment traditional kitchen appliances would be replaced by scientists to bring science and modernity in order to push the boundaries of the kitchen. In the list of equipment is called ozone generators to keep food takes the smell of ozone, ultraviolet lamps to activate certain vitamins, electrolyzers to break down food and to find new properties, devices to spray the food, retort cookers and vacuum packed to preserve vitamins and finally measurement tools to analyze the levels of salt or sugar in some sauces.
Unlike other aspects of Futurism, especially compared to the artistic revolution operated under the leadership of Marinetti and his friends, the futuristic kitchen was a failure. The Italian people was not seduced by the manifest and the culinary revolution of the tables did not take place.
elastic and salmon cake sauce Martian Banquet futuristic London A slice of fennel, an olive and a kumquat. This is the entry that was served to hundreds of guests gathered in the rich British Library in London for an incredible feast while the roar of a jet engine and the smell of cloves fill the room.
This is the strange sensory experience of Futurist Banquet. On the menu: an explosive combination combining experimental cooking, reading and art event, political manifestos, to the delight of gourmets, artists, professors and diplomats present.
main dish, the menu offers a "salmon of Alaska sunshine sauce and Mars." For dessert, a cake elastic "ball pastry stuffed with sambayon and decorated with licorice antennae.
The menu was developed from the "Manifesto of Futurist cooking", written in 1932 by Italian Filippo Tommaso Marinetti, the father of Futurism, the movement of artistic and literary celebration of modernity which he founded in 1909. Avant-garde movement, Futurism exhausted in its compromise with fascism.
cookbook Marinetti is a mixture of radical manifesto, jokes and fantastic recipes, including chicken with ball bearings, salami cooked in coffee and cologne, and very enigmatic " Carrot pants + teacher ".
"The futuristic kitchen is revolutionary, "said Lesley Chamberlain, editor of the English edition of the book, adding that" the 20th century is a century of revolutions. The futuristic kitchen is perhaps the funniest of all, which must be taken less seriously, but it's still a revolution with which we still live.
In his time, the Marinetti amateur provocations caused a sensation in his native Italy for having proposed the abolition of pasta, on the grounds they promoted "lethargy, pessimism, nostalgic passivity and neutrality." He also called for bringing science in the kitchen of the future, what the "molecular gastronomy" is now the echo.
the Vision exuberant Marinetti edible meal proved a challenge for London organizers of the banquet and the leader Giorgio Locatelli. The curator of the British Library, Stephen Bury, said he regretted the absence of the famous chicken ball rolling, but "we had to think about the risk of prosecution if someone was choking."
During the meal, service was provided by waiters in striped flannel pajamas. Salmon with sauce Mars, vulgar piece of fish topped with a sauce of anchovies, capers Pesto, proved "disappointing", according to one of the guests. Almost all the guests enjoyed the cake, however elastic.
Before entering the dining room, guests could enjoy a "plastica carne" or meat sculpture, consisting of 36 chickens, several guinea fowl, chunks of lamb, beef and sausage, topped a mound of minced beef with honey.
Rest of this taste for good food, the vanguard of this slowfood which the Italians have made themselves the heralds. Author of a King Bombance, Marinetti was also the author of a manifesto of futurist cuisine, which he stated, inter alia, to install equipment in the kitchens, which he said should be provided with "ozone generators to give the scent of ozone and liquid foods, ultraviolet lamps to make the nutrients more active and assimilated, electrolyzers to break saps and extracts and obtaining a new product, new properties, colloid mills to pulverize the flours, dried fruits and spices at a very high degree of dispersion, the stills at ordinary pressure and in vacuum, autoclaves and centrifugal dialysis. The use of these devices must be scientific ... of indicators will record the acidity or alkalinity of sauces, and used to correct errors. "The best part
Marinetti was thus have paved the way for molecular gastronomy, which is the delight of our aesthetes of the day when it is prepared by Hervé This, or better yet, Ferran Adria in Barcelona ...
