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au-tomato-lava - extraction 17.III.2006
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 On March 16th, 2006 the volcano hauled eruptives. 12 hours after their bounce around the peak they were not glow-emptied - they were still surrounded by lickering flames. During a further examination on the 17th around 23:34 CET, the first au-tomato-lava began suddenly to burst open splashily.
Within seconds round stick-like forms of a yellow orange coloured consistency sprang out, covering the whole ground and twisting into each other with equally fast evaporation. Unfortunately, VolcanismInTheArts shot only one photo of this magmatic drama of nature.
On the other hand, this floating eruption process of the au-tomat-lava was accompanied by a considerable cooling down of their neighbourhood so we could manage to haul several hot lava samples into a temperature storing cast-iron-container. This item was especially brought by this years Feuersalon's researching cook Ulrich Krauss, straight from his Berlin laboratory ZAGREUS to the most active volcano of Europe. Carrying our hot pot of new volcanomade Strombolian lava we could descend now back to our base-camp in Ficogrande.
As soon as we reached it in the early morning hours of March 18th, 2006 the au-tomato-lava-treasure-container was heated carefully as the discussion amongst the present experts grew heated too. Could one expect any further explosive force of that substance which until now was not registered in any lava-encyclopedia? Otherwise, valuable volcano-research does live sometimes of dying for practically gained experiences. Due to this knowledge Krauss allowed all present "Feuersalonists" without any warning a stiring view into the ov/pen of a wonderful bubbling au-tomato-lava-essence.
And oh wonder: it did not explode - instead it steamed fragrant out of Krauss´s pot. The laboratory aromazed up with the smell of ingredients of the inner earth, which, only 24 hours ago, for the first time ever, catapulted out of the exit Stromboli directly onto the feet of some unsuspecting creatures.
But what is it exactly that we have actually found? What can happen if we simply let it cool down? Or when we, according to the delicious smell, do something more obvious - namely to spoon something of the glowing earth sauce? Who tells us that warm lava is inedible? All lava is full of minerals and also, the possibly deadly gases must have evaporated already!? - otherwise we could not have discussed throughout the whole Strombolian night a question concerning the au-tomat-lava. During the experimental flavouring of the au-tomat-lava one of the ones in that way intoxicated came up with the most human of all unanswered questions concerning the theme volcano "cooking and art": What did Empedocles eat before he jumped into the crater of Etna?
author: Karawahn
translation: Kerstin Quitsch
translation supervisor: Janna Wächter
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au-tomato-lava with sudden and fast-evaporated flowing out on the peak of Stromboli - 23:34 CET/17.III.2006
photo: Karawahn |
direct view into Krauss´s pot onto the au-tomato-lava-sample-extraction shortly after the transport down from the peak of Stromboli - 00:29 CET/18.III.2006
photo: Karawahn
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moment of the self-experiment-start with just opened pot full of au-tomato-essence in our base-camp on Stromboli - 08:06 CET/18.III.2006
photo: Karawahn |
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