Harvard's breathable chocolate

By MIKE MILIARD  |  January 22, 2010

Edwards is coy. "It's sort of fun not to have to answer that question," he says. "It's nice to be in this phase of aerosol food that is so new that you can imagine lots of things. It's still very experimental. Can you whif steak? Yes. Can you whif mushroom and cheese? Yes." Still, he admits, "I think most likely it's going to be a complement to the eating repertoire of humanity."

That's not to say, though, that aerosolization isn't "very consistent with what's been happening with the culinary experience over the last many thousands of years, where we've been going from having a really huge meal every few days — or whenever you could kill an animal — to big meals during the 19th century, and now to this much more frequent eating of smaller amounts of food. Well, this is the extreme: where eating is breathing."

Mike Miliard can be reached at mmiliard@yahoo.com.

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