With all that we currently know about what to do to food to make it well, good, I really don't understand why so many people are taken with molecular gastronomy. The old saying goes that the number of pleats in a chef's toque represent how many ways there are to cook an egg. The culinary world has come to a point that, in this time of technological advancement, We are able to draw upon the traditions of haute cuisine, access ingredients from nearly anywhere in the world, and techniques that can already use science and physics to our advantage.
Personally, molecular gastronomy just does not reflect what it is about food that really excites me. Sure, there can be novelty of flavor and texture, and there can, I am sure, be some ways to execute it very well. The thing that I love about food is that it can be very true, very real. Even at it's most old, French extreme, the most elaborate dishes are still essentially about the food.
Again, I am sure there are people that are making this food that are doing it with integrity. Playing with liquid nitrogen just seems, to me, to be a parlor trick when there are so many things that we can already do with food. There are even more that we haven't yet.
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