Many microcar designs came out of post WWII Europe - cheap transportation for a devastated, but rebuilding economy. A few designs, like the Fiat 500A, began before the war but saw production continue afterwards. 127" long, 50" wide and 54" high, 13 horsepower, a top speed of about 50 mph and roughly 40 mpg. The engine is tiny and almost on top of the front wheels giving enormous legroom. It was said seven foot tall drivers could be accomodated.
The Lunar Orbiter V took the first image of the full Earth from space in 1967. Taking the image was not in the mission plan and the image was recently recovered in its original high resolution forma from an archived tape. Funny how we think nothing of books that are several hundred years old, but deal with digital storage from fifty years ago is often difficult and noteworthy.
Fifty years ago the Savannah cargo ship was supposed to showcase commercial nuclear propulsion.. it was an expensive flop.
Sleek in shape, painted red and white, its interior decorated in what was then ultra-modern chrome, the NS Savannah wasn't quite like any other cargo ship.
It had facilities for passengers. The 600ft, 12,000-ton ship boasted a cinema, veranda bar and swimming pool. The cabins had no curtains. Instead, "polarised" windows, designed to cut glare, lined the sides of staterooms.
The ship was one of the few to spring directly from the imagination of a US president. In 1953, Dwight Eisenhower had made his famous Atoms for Peace speech, attempting to balance the growing fear of nuclear apocalypse with optimism about the possibility of civilian use of atomic energy.
A crash program to cobble together a fast train with a few surplus jet engines mounted on a lightweight commuter train car. The frontal area is low on trains and a slightly more aerodynamic shape was added. Low rolling resistance and long areas for acceleration permitted some high speeds for the day.
Originality and harmony in the table setting (crystal, china, décor) extending to the flavors and colors of the foods.
Absolute originality in the food.
The invention of appetizing food sculptures, whose original harmony of form and color feeds the eyes and excites the imagination before it tempts the lips.
The abolition of the knife and fork for eating food sculptures, which can give prelabial tactile pleasure.
The use of the art of perfumes to enhance tasting.
Every dish must be preceded by a perfume which will be driven from the table with the help of electric fans.
The use of music limited to the intervals between courses so as not to distract the sensitivity of the tongue and palate but to help annul the last taste enjoyed by re-establishing gustatory virginity.
The abolition of speech-making and politics at the table.
The use in prescribed doses of poetry and music as surprise ingredients to accentuate the flavors of a given dish with their sensual intensity.
The rapid presentation, between courses, under the eyes and nostrils of the guests, of some dishes they will eat and other they will not, to increase their curiosity, surprise and imagination.
The creation of simultaneous and changing canapés which contain ten, twenty flavors to be tasted in a few seconds. In Futurist cooking these canapés have by analogy the same amplifying function that images have in literature. A given taste of something can sum up an entire area of life, the history of an amorous passion or an entire voyage to the Far East.
A battery of scientific instruments in the kitchen:ozonizers 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.), electrolyzers to decompose juices and extracts, etc. in such a way as to obtain from a known product a new product with new properties, colloidal mills to pulverize flours, dried fruits, drugs, etc.;atmospheric and vacuum stills, centrifugal autoclaves, dialyzers. 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 these sauces and serve to correct possible errors: too little salt, too much vinegar, too much pepper or too much sugar.