called traidue (between-two), a maître d'hôtel a guidopalato (palate-guide), and so on. Elizabeth David, the cookery writer, comments that Marinetti's ideas about food contained a germ of common sense, but behind his jesting lay the Fascist obsession with nationalism. Marinetti wanted to prepare the Italians for war. "Spaghetti is no food for fighters," he declared. Influence Futurist cooking has had a wide influence, and like other aspects of the movement, some manifestations of this influence would only be realized many decades later. La Cucina Futurista anticipated that science would play a growing role in food consumption and diet. Marinetti expected synthetic foods to redefine nutrition, correctly anticipating the important role played by food science. Futurism was, however, largely an artistic and cultural movement, and its influence in these areas is vast. The first Futurist restaurant, the Taverna del Santopalato, was opened in Turin at Via Vanchiglia 2, on March 8, 1931. Designed by Marinetti, Fillìa, and Nikolay Diulgheroff, its clean and minimalist interior, marked by a prevailing use of aluminium, was in stark contrast to the traditional Italian dining experience, anticipating future restaurant design. It has also been suggested that Marinetti's pioneering interest in food chemistry anticipated the Molecular gastronomy of chefs like Ferran Adrià, or the incorporation of influences from contemporary art by chef Massimo Bottura. The influence of Futurist cooking also has had more mundane manifestations, including the tactile experience of Finger food, the emergence of Fusion cuisine, and the emphasis on presentation developed in Visual Food or Food design. It has also been suggested that some of the ideals of Futurist cooking influenced the Slow food movement, founded by Carlo Petrini in Italy in 1986 in reaction to the spread of Fast food. While slowness is certainly not a value shared by the Futurists, both movements propose alternative models of in opposition to a globalized food system. Example meals and dishes Italian Breasts in the Sunshine: A Futurist dessert that features almond paste topped with a strawberry, then sprinkled with fresh black pepper. Diabolical Roses: Deep-fried red rose heads in full bloom. Divorced Eggs: Hard boiled eggs are cut in half; their yolks are removed and put on a "poltiglia" (puree) of potatoes, and their whites on one of carrots. Milk in a Green Light: A large bowl of cold milk, a few teaspoons of honey, many black grapes, and several red radishes illuminated by a green