David’s work on aerosolized food began with his collaboration with Chef Thierry Marx in the invention of Le Whif — breathable chocolate — and Le Whaf with food designer Marc Brethilot. His Flavor Cloud Weekend in Paris with Chefs Massimo Bottura, Ben Shewry and Homaru Cantù. Most recently David and his team at FEND animated the Rolling Stone Party at the Super Bowl in LA, where they kept airways hydrated with the clouds of Sushi first made by Attica Chef Ben Shewry in Paris. Why air food? We largely eat through our cerebral experience of food. Air food presents the cerebral experience of food and plays with it. We think it will one day change how and why we eat — for better health and living.