Whiff is the new novel by David Edwards (Séguier). It derives from an actual experiment performed in Paris at the art and science innovation center, Le Laboratoire. 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, Edwards and a group of students developed a new way of eating by aerosol, called whiffing. Whiff is also accompanied by the first “whiffing” recipes.