main appeal is to the eye and imagination. This was demonstrated in the case of the Equator + North Pole edible food sculpture by Enrico Prampolini, which involved a cone of firmly whipped egg whites adorned with orange segments that resembled the rays of the sun and set on an equatorial sea of poached egg yolks. In futurist cooking, the knife and fork are also abolished while perfumes are added to enhance the tasting experience. The Manifesto of Futurist Cooking also proposed that the way in which meals were served be fundamentally changed. For example: Some food on the table would not be eaten, but only experienced by the eyes and nose Food would arrive rapidly and contain many flavors, but only a few mouthfuls in size All political discussion and speeches would be forbidden Music and poetry would be forbidden except during certain intervals One of the proposed settings for these "perfect meals" incorporated the Futurist love of machinery. The diners would eat in a mock aircraft, whose engines' vibrations would stimulate the appetite. The tilted seats and tables would "shake out" the diners' pre-conceived notions, while their taste buds would be overwhelmed by highly original dishes listed on aluminium cards. Traditional kitchen equipment would be replaced by scientific equipment, bringing modernity and science to the kitchen. Suggested equipment included: Ozonizers—to give food the smell of ozone Ultraviolet ray lamps—to activate vitamins and other "active properties" Electrolyzers—to decompose items into new forms and properties Colloidal mills—to pulverize any food item Autoclaves, dialyzers, atmospheric and vacuum stills—to cook food without destroying vitamins Chemical indicators or analyzers—to help the cook determine if sauces need more salt, sugar, or vinegar Relationship with Fascism By the time Marinetti published La Cucina Futurista in 1932, a rift had developed between the Futurist movement and Fascism, as evidenced by their contrasting orientation towards cuisine; the Futurists advocated for new methods of cooking, broadening the sensory experience, while Fascism worked to consolidate and spread classic "Italian" cuisine to the masses as a means of producing a modern and unified nation-state. Futurist cooking emphasized presentation and multisensory impression, revelling in transgression and shock value. As the historian Carol Helstosky demonstrates, "food sculptures and seemingly odd food pairings (meat and cologne or mussels and vanilla creme) heightened the tactile and sensory experience of the meal." Furthermore, the controversy generated by the anti-pasta campaign and the bizarre recipes in