Tackling Obesities scenario is realised with Le Whiff

FOOD HEDONISM: Was the name of one scenario generated during my internship for the Tacking Obesities project at the Government of Science’s Foresight think tank with colleague Michael Burton. During our research, we were influenced by an essay by one expert, “The potential of contributions from neuroscience and psychology for understanding and treating obesity” by Edmund T Rolls. This essay was sourced by the Foresight team detailing the psychological impacts of our hunger pains and relationship to food intake. We proposed the possibility of creating alternative taste buds that exist elsewhere on the body; could hunger be satisfied using the other senses?. Would they offer the feeling of a food,  a phantom food and satisfy the hunger of an individual? Would there be spas that people would go to to immerse themselves in the feeling of healthy food, but smell the sugar and chocolate at the same time. What other sensual mash ups might this ensue? What impact would this have on diabetics?
With this in mind i find it amazing to see that Le Whif has been produced. Le Whif is a revolutionary new way of eating chocolate that you inhale. David Edwards the founder of Le Laboratoire, a new artscience center in Paris in his new book , Whiff, outlines experiments in encapsulating flavours.

“In this latest experiment, the double-Michelin-starred chef Thierry Marx collaborated with the colloidal scientist Jérôme Bibette to introduce a new way of encapsulating flavors. Wishing to present these delectable capsules in an unusual way, a group of art and science college students developed with Edwards a new way of eating by aerosol, called whiffing.”

le whiff

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