First, US Professor David Edwards invented "Le Whif," a one-hit pipe for inhaling a breathable form of chocolate or vitamins. Now the eccentric scientist has expanded the Whif to "Le Whaf," a bowl-like device that aims to blow French food on a new course.<br /><br />The Whaf sends ultrasound waves vibrating through a liquid packet, turning the food's essences into a cloud of tiny liquid drops. When breathed in, they settle on the tongue with the taste of lemon meringue or steak.<br /><br />French chefs, rather than send the American packing, say the new method is just another tool for their kitchen's arsenal.<br /><br />Peter Sharp reports from Paris.
