"We were discussing what interesting culinary art experiments we might do together and I had the idea that we might breathe foods since I've done a lot of work over the last 10 or 15 years on medical aerosols," Edwards said.
The first venture Edwards worked on with Harvard students was the breathable chocolate, called Le Whif. Now he's preparing to promote a product called Le Whaf, which involves putting food and drinks in futuristic-looking glass bowls and turning them into low-calorie clouds of flavor.
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Rodrique Ngowi can be reached at www.twitter.com/ngowi
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