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David Edwards
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.”
172 pages
| Media | Books Paperback Book (Book with soft cover and glued back) |
| Released | March 1, 2009 |
| ISBN13 | 9780674032866 |
| Publishers | Harvard University Press |
| Pages | 172 |
| Dimensions | 156 × 235 × 13 mm · 498 g |
| Language | English |
| Illustrator | Murata, Junko |
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