US scientist whips up French gastronomy

David Edwards is pushing "Le Whaf," a bowl that vapourises food essences into a breathable vapour.

    First, US Professor David Edwards invented "Le Whif," a one-hit pipe for inhaling a breathable form of chocolate or vitamins. Now the eccentric scientist has expanded the Whif to "Le Whaf," a bowl-like device that aims to blow French food on a new course.

    The Whaf sends ultrasound waves vibrating through a liquid packet, turning the food's essences into a cloud of tiny liquid drops. When breathed in, they settle on the tongue with the taste of lemon meringue or steak.

    French chefs, rather than send the American packing, say the new method is just another tool for their kitchen's arsenal.

    Peter Sharp reports from Paris.

    SOURCE: Al Jazeera


    YOU MIGHT ALSO LIKE

    'We will cut your throats': The anatomy of Greece's lynch mobs

    The brutality of Greece's racist lynch mobs

    With anti-migrant violence hitting a fever pitch, victims ask why Greek authorities have carried out so few arrests.

    The rise of Pakistan's 'burger' generation

    The rise of Pakistan's 'burger' generation

    How a homegrown burger joint pioneered a food revolution and decades later gave a young, politicised class its identity.

    From Cameroon to US-Mexico border: 'We saw corpses along the way'

    'We saw corpses along the way'

    Kombo Yannick is one of the many African asylum seekers braving the longer Latin America route to the US.