The Colour is served! Synesthesia of the taste in Futuristic Cuisine

Among the historical avant-garde, Futurism was the one who pursued the more radical convergence of the arts in a synthesis of the five senses. It could not overlook the kitchen, which once exceeded the needs associated with the fulfillment of appetite, has evolved as the "art of the palate" in an inevitable relationship with the eye. Marinetti could not pass up the opportunity and in 1909 he stressed "the importance of nutrition on the creative capacity, fecondative, aggressive breeds", although the experimental approach was developed only in the '30s when the cuisine became a scope of the global art Back in '14 Jules (Jarro) Maincave, who had joined the movement, lamented the boringness of mixing traditional and proposed to "bring elements separated today by without serious foundation", but the Franch cook merely highlight the problem, proposing unusual food combinations such as fillet of mutton and shrimp sauce, walnut calf and wormwood, banana and Swiss cheese, herring and strawberry jelly. Maincave was the forerunner of the Italian trial of the '30s. The real boost to the renewal followed the publication of the "Manifesto of Futurist cuisine" into "Comoedia" January 20, 1931 and the subsequent promotion of research that recognized food as a material of formal expression, which can stimulate the enjoyment of all the senses. The Futurists’ goal of the was to get mechanical spaces that summarized the concept of modern life. Marinetti’s and Fillia’s cookbook of Futurist cuisine highlight the role of artists in the birth of a new vision of the food, in which plastic and chromatic aspects take over as interactive elements with the sight and touch. The research aims to show the role of color in the gustatory synaesthesia futurist, involving as well the food nd the space in which it was consumed, starting from the comparison between the "formulas" (recipes) proposed by different authors, according to their "prevalent art," stressing the importance of Futurist experience in the heritance of contemporary cuisine the first public presentations, such as the Taverna del Santopalato in Turin, designed by Nicolai Diulgheroff, which was the first vey futurist restaurant. The interior was similar to a submarine, with diffused lighting, aluminum portholes and large billboards. The neutral environment should favor the presence of Futurists’ colorful meals. The interior room anticipated other projects of bars and restaurants, such as the restaurant Guido Fiorini for Exposure Coloniale de Paris, decorated by Prampolini.