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Whiff
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
| Mediji | Grāmatas Paperback Book (Grāmata ar mīksto vāku un līmēto muguru) |
| Izlaists | 2009. gada 1. marts |
| ISBN13 | 9780674032866 |
| Izdevēji | Harvard University Press |
| Lapas | 172 |
| Izmēri | 156 × 235 × 13 mm · 498 g |
| Valoda | Angļu |
| Ilustrators | Murata, Junko |