Molecular Gastronomy is the art of cooking with science...Grant Achatz partner & executive chef of alinea in Chicago is part of a new breed of young chefs who are turning to technology to redefine cooking. Unlike the "fusion" chefs of the 80's & 90's that redefined food by blending ingredients & techniques from different cultures, Molecular Gastronomy seeks to actually develop whole new methods, utensils & equipment for making food both edible and artistic. This article is an intimate look into the experimental process.

I think I saw a chef that seemed to be of this persuasion on Iron Chef. He was using all kinds of incredible tools to create these really strange methods of food. He did several dishes in which stuff was printed on the food. It was all very meta and strange but took the "experience" of dining to a different level.

I'm not sure I could eat a whole meal this creative, but I'd love to try something.