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. Going on sale later this month in four flavors, mint chocolate, raspberry chocolate, mango chocolate, and milk chocolate, LeWhif is an ongoing experiment into our collective relationship with food and will be showcased at a number of major cities in the coming 12 months at various gourmet events with Edwards and Marx promising some ‘whiffing’ surprises as they continue to challenge our perceptions.

My Zimbio