Whiff

de David Edwards, Junko Murata

Whiff derives from an actual experiment performed in Paris at the art and science innovation center Le Laboratoire. In this latest experiment, the double-Michelin-starred chef Thierry Marx collaborated with the colloidal scientist Jér̈óme Bibette to introduce a new way of encapsulating flavors. Wishing to present these delectable capsules in an unusual way, a group of art and science college students developed with Edwards a new way of eating by aerosol, called whiffing. Whiff, whose publication coincides with the commercialization by Le Laboratoire of aerosolized chocolate, explores how we dream, and realize our dreams, through surprising combinations of aesthetic and analytical methods. Whiff is also accompanied by the first 'whiffing' recipes.