David Edwards, a professor at Harvard University, has created in his laboratory Le Whaf, a device in the shape of a fish tank to inhale a lemon cake or any other food without the need to ingest it. The result is what he calls a "flavor cloud": microdroplets that turn into puffs of smoke and breathe in create a complete taste experience without consuming a single calorie.
According to the latest project in the Philips Design Probes program, in the future food should not only dazzle the palates, but also evoke emotions and stimulate the senses. To achieve this, it has developed porcelain tableware that lights up when food is placed on it. And he has put it to the test with some dishes from the San Sebastian restaurant of Juan Mari and Elena Arzak.
40-year-old Catalan, Ferran Adrià has revolutionized cuisine from his restaurant El Bulli, a destination for gourmets from all over the world. With impeccable technique and a lot of imagination, he combines flavors, textures, aromas and temperatures to create unusual recipes such as liquid croquettes, hot jelly or deconstructed potato omelette.
Danni Büchner is invited to Sam Dylan's Halloween party. But the "Goodbye Germany" emigrant has no desire for many other party guests. And find clear words.
