Soft, ductile precious metal (lat. Aurum) that does not oxidize with oxygen. According to Greek mythology, everything the Assyrian king Midas (around 738-696 B.C.) touched immediately turned into gold; the same was true for wine. Even in Roman antiquity it was common practice to add the finest gold leaf to food and drink. It was said to have an aphrodisiac effect. In India it is still common today to decorate rice with gold or silver leaf during a feast. In this way the host proves how valuable his guests are to him. In certain restaurants, gold leaf is sprinkled on risotto and used to decorate lamb and other dishes. In this form and quantity is guaranteed harmless, food safe and also safe to eat. Gold leaf is razor-thin and is already stirred up by a breath of air.