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Poco a poco se han ido llevando las piezas del mismo, y hace unos meses empezaron a echar basura, colchones... Ayer, domingo 17 de febrero un conductor volvió a aparcar el coche en mitad de la acera.
No es la primera vez que la gente aparca el coche, imposibilitando el paso de peatones.
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Only it’s not a big slab of calorific lemon tart spooned up from a plate. Instead of eating it, the tart is being pumped out of a futuristic machine that looks like a glorified goldfish bowl — called Le Whaf.
Clouds of smoke are wafting into my face and lemon tart swirls around my mouth.
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At first, my mouth feels warm and dry; then, as the droplets in the smoke settle, I can make out the particular flavours. Next, a whaf of tarte tatin fills my mouth with caramel.
In the beginning, the invention was ‘wonderfully pointless’ says Edwards.
Just before he opened his laboratory in 2007, he visited the Bordeaux restaurant of two Michelin-starred chef Thierry Marx.‘I’d had a few too many glasses of wine,’ he admits.
‘And I was nervous about what to do with the laboratory.
I asked Thierry if it was possible to eat by breathing. It was as simple as pulling the idea from the sky like that.’ His first experiment with breathable food was with Le Whif, a lipstick tube-shaped contraption that works like an asthma pump.
‘Instead of eating food, you’re breathing it in as you walk from room to room, each with a different flavour. To make it work, you have to pour 50ml of the drink you want to whaf into a well in the base. If you want, say, tomato soup, you need to buy a specially-prepared liquidised version of the dish made by Edwards’s team, which contains a secret mix of its ‘essences’.