A London-based caterer has transformed asparagus into a powdered version, which allows diners to snort up the vegetable, rather than eat it
A London-based caterer has transformed asparagus into a powdered version, which allows diners to snort up the vegetable, rather than eat it.
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Bubble Foods used molecular gastronomy, which TV chef Heston Blumenthal pioneered, to create the unusual dish, which they say provides a "unique sensory experience".
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The caterers insist it is a "tongue in cheek" move, and meant to be an innovative way of "producing playful and exciting culinary and sensory experiences".
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The company says on their website that their head chef Alejandro Diaz is in charge of the metamorphis, and his menus "transform the physical and chemical elements of ingredients beyond their original state" to bring the "wow factor" to any dinner.
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"We've started to do molecular gastronomy to make events more fun and interactive," the Daily Mail quoted company boss Michael Collins as telling the Metro.
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"It's about deconstructing and reconstructing food to stimulate all the different sense: smell, taste and vision," he stated.
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But drug campaigners have condemned the move, with Lucy Dawe, from Cannabis Skunk Sense, branding the novelty as "provocative and deeply irresponsible".
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"Personally, I think it's very irresponsible. People might think it's a huge joke but to me it's a very dangerous precedent to set," she said.
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"It's extremely provocative, I can see no reason to turn this into something you can sniff - I'm sure there's lots of other ways they could have turned it into something you can eat.
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"It does risk bring more and more people into contact with drugs, a world where there's nothing but misery waiting for them," she added.
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