The worlds of science, gastronomy and art are continuing to cross-pollinate.
The worlds of science, gastronomy and art are continuing to cross-pollinate—from edible conceptual art to molecular gastronomy “lab cafés” to synesthetic dining events. Café ArtScience in Cambridge, Mass., is a recent example. Opened late last year by David Edwards, a Harvard engineering professor, the café serves whiskey “fogs” through a special carafe that turns the liquor into vapor (which means consumers don’t take in any of the calories and feel none of the intoxicating effects).
The café offers pods administering puffs of melatonin and caffeine to the lungs and WikiPearl ice cream balls encased in edible membrane (which we spotted in 100 Things to Watch in 2014). Edwards has also been experimenting with the relationship between scent and memory with the oPhone, a device that lets users send scented messages around the web. In the café, customers can use an oPhone to smell coffee beans from the premium French roaster Coutume virtually before ordering an espresso. Edwards believes this could be employed in virtual reality. We’re seeing more experimentation in this space, which has great potential for food and beverage brands seeking to create compelling pop-up experiences to entice consumers.