Smell and taste, unlike sight, hearing, and touch, are chemical senses. As such, they are subject to relatively rapid sensory fatigue. A Futurist cuisine had therefore to find ways of reestablishing “gustatory virginity.” To annul one set of tastes and smells before presenting the next set, a suction fan would draw scents out of the room. To intensify sensory acuity, they periodically changed the lighting and room temperature, suddenly instructed the diners to quickly move themselves and their dinners two places to the right, released a live turkey into a room where diners had just eaten the bird, and presented blue wine, orange milk, and red mineral water. (the history blog)
irma vep
bobo
serving suggestion: throw your dessert over the balcony with scents of carnation and the sound of wild jazz and the feel of sandpaper + velvet
wonderful
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