I think there's a fine (but potentially considerable) line between what the OP is suggesting and some of the other quoted methods for boosting. Boosting is done while fermentation is still active, so the yeast are happy to continue dividing using the new sugars as food.
What winnph is suggesting is going a couple weeks between additions of new wort. In that time the yeast is sure to flocculate and begin to go dormant. At the very least its life cycle is no longer in the rapid dividing stage. At this point it would be possible to rouse the yeast and get them to start dividing again with well oxygenated wort, but there is a lag time associated with this. Here comes the fine line: is the lag time shorter than the amount of time it takes for the oxygen to start oxidizing the beer and ruining the flavor, or will the yeast start to use the oxygen before bad oxidation occurs?
Considering that the lag time will be at least 12-24 hours and we all know what a beer that was left out overnight tastes like, my guess is that this would result in ruined beer.
If you want to do an experiment, though, please do!