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00:00As your face is in a cloud of Kool-Aid there is a sense of being in a different world . Maybe had all of our lives. There are moments where anything sort of feels possible the man with his face in the Kool-Aid is David Edwards. He's a professor at Harvard University but probably better known as an inventor lots of his inventions are a new twist on how we take in nutrition for instance. This cloud comes from a creation of his called for life . So what does a wife the wife is a kind of is a carafe . I pour in my favorite liquid and then it begins to create a cloud of in this case Scotch sipping into my mouth was actually a really significant aromatic experience but the warmth is hardly David's only creation. We have what's called the Aero. It's breathable nutrition. I do a little puff and I have a burst of energy or immunity or whatever the particular nutrition is the due out. It's a little bit like a printer of aroma. We have a paprika aroma which I love with his whimsical food creations and that Gene Wilder hair . It's hard not to compare David to Willy Wonka but we don't live in a world of pure imagination and in reality. David's had trouble marketing his ideas on a large scale. It's very hard to bring those innovations immediately into a mass market environment. So this led me to the notion that we need an environment a fully immersive environment what I think of as kind of an Apple store of nutrition where one can enter and immediately believe that one's in the future. This is his solution. Cafe art science a new restaurant that is opened up in Cambridge Massachusetts. The cafe serves traditional food but more importantly it functions as a showcase for David's inventions. Over the last 30 years our world has become very synthetic so there is an ambition of the cafe to be a complete immersive environment for the senses. One of his more popular creations are these little balls of ice cream encased in an edible packaging. David invented called wiki foods. In one case we have a coffee. This is an espresso skin around a vanilla ice cream axis of chocolate ice cream. I didn't know that but you could see there too. Very good . I began to think about how one might encapsulate foods and beverages like nature encapsulates fruit you can't take the membrane off of the solids to have a cell and sorry can't take my skin off of me and still have me really. And so why can you take a package off of a bar chocolate and have a bar of chocolate. It's proposing a fundamental change in how we make food how we distribute food and consume food . David partnered with Stonyfield to sell whiskey encapsulated frozen yogurt. The retailers were hesitant to sell frozen foods that packaging. So the solution was to increase them in a biodegradable wrapping. But this kind of defeated the purpose of using the whiskey cells in the first place. I've had many cases where we've had revolutionary way of doing things differently the better for people better for the environment but just the inertia of the system kills the idea. Many of these inventions probably have trouble catching on because they just seem like novelties. But David believes that the best way to start his food revolution is to keep the conversation fun changing the world is serious business actually it can be sort of frightening to face the fact that the world is not going to be tomorrow when it is today. And so there needs to be I believe an environment just opening up people's minds to the joy of discovering tomorrow. Even if we don't quite know what that tomorrow will be .

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A Harvard Mad Scientist Invented Ice Cream That Has Skin

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