At its basic level, the merger of science and food can bring us such mundane items as breakfast cereal, items that may be practical and good for us but not necessarily the most fun or outrageous examples out there. Then came a Harvard biomedical engineer who decided that what we all really need is food we can inhale. And not in a figurative sense here. This guy set out to create food with small enough particles that can be airborne through something akin to an asthma inhaler. True creativity has no boundaries.
Did that baby just inhale the chocolate?
When American engineer, David Edwards merged forces with French chef, Thierry Marx, wacky things were sure to happen. It could be argued that French chefs with their dedication to sauces, pastries and breads can tend toward the avant-garde anyway. And that’s in a good way given the delicious results. These two set out to carve their untraveled path, creating food that could be inhaled rather than chewed. Their first adventure was in chocolate, which is most likely the universally favored food item of all time. Using aerosol technology, they reduced the chocolate down to small particles that could be delivered through an asthma inhaler type device. The key is not to take a deep enough whiff, which would clog up your lungs and lead to coughing fits. The item was a huge hit, so to speak, at the Cannes Film Festival. Of course the svelte celebrities immediately glommed on to the fact that this was a calorie free experience. Isn’t that what svelte celebrities are for anyway? Whether or not inhaled aerosol food will, (to paraphrase Shakespeare), surfeit the appetite so it sickens and thus dies, remains up in the air. Regardless, the chef and the engineer are expanding their horizons into tomato soup and cheese.
A chocolate souffle has lots of air but is not airborne.