Marinetti's cookbook
‘Prescribed doses of poetry and music’ would ‘accentuate the flavours of a given dish with their sensual intensity’. ‘A battery of scientific instruments in the kitchen’ would be required to make ‘Sculpted Meat’, ‘Aerofood’ and ‘Chicken Virile’:
ozonisers to give liquids and foods the perfume of ozone, ultra-violet ray lamps (since many foods when irradiated with ultra-violet rays acquire active properties, become more assimilable, preventing rickets in young children etc.), electrolysers to decompose juices and extracts etc. in such a way as to obtain from a known product a new product with properties, colloidal mills to pulverise flours, dried fruits, drugs etc.: atmospheric and vacuum stills, centrifugal autoclaves, dialysers. The use of these appliances will have to be scientific, avoiding the typical error of cooking foods under steam pressure, which provokes the destruction of active substances (vitamins etc.) because of the high temperatures. Chemical indicators will take into account the acidity and alkalinity of the sauces and serve to correct possible errors: too little salt, too much vinegar, too much pepper or too much sugar.
