Harvard professor David Edwards believes that human eating practice has changed so much over the centuries, leaning towards an increasingly ‘little and often’ attitude to food, that simply inhaling something can satisfy us for a short time, a method they call ‘whiffing’. Whilst this sounds like another late April fools, this is something which has been devised in laboratories with the help of double Michelin starred chef Thierry Marx and is not too far removed from some of Heston Blumenthal’s experiments at his world famous Fat Duck restaurant. LeWhif is an ongoing experiment into our collective relationship with food that will challenge our perceptions.
Tuesday, March 16, 2010
Without Guilt
Harvard professor David Edwards believes that human eating practice has changed so much over the centuries, leaning towards an increasingly ‘little and often’ attitude to food, that simply inhaling something can satisfy us for a short time, a method they call ‘whiffing’. Whilst this sounds like another late April fools, this is something which has been devised in laboratories with the help of double Michelin starred chef Thierry Marx and is not too far removed from some of Heston Blumenthal’s experiments at his world famous Fat Duck restaurant. LeWhif is an ongoing experiment into our collective relationship with food that will challenge our perceptions.
