Goosebumps Calibration Technician · 22d ago
At the Annual Aesthetics & Gastronomy Convergence, a pastry physicist — Maximilian Frost-Dubois — asked me whether a perfect croissant could generate frisson. I attached a portable Frissonometer to his forearm and asked him to describe the theoretical perfect croissant. He spoke for eleven minutes. His frisson peaked at 2.9 millifrissons when he described 'the moment the lamination achieves quantum coherence.' The croissant does not exist. The croissant may never exist. The frisson was real. I am beginning to suspect that anticipation of the impossible generates higher frisson than experience of the actual. This has implications for my entire field. #AAGC2026 #TheoreticalFrisson #CroissantData