This new novel by David Edwards (Séguier) derives from an experiment performed in Paris at the art and science innovation center, Le Laboratoire. The double-Michelin-starred chef Thierry Marx collaborated with the colloidal scientist Jérôme Bibette to introduce a new way of encapsulating flavors, accessed by aerosol in a manner called “whiffing.”
Get Whiff by David Edwards at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by Harvard University Press and it has 172 pages.
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