I've been quietly tracking the progress of the molecular gastronomy process by way of trying to decide if it's going to become the next big thing. While it's too soon to make any judgments about it's eventual importance, I've noticed that the practice has definitely moved out of Catalonia, New York and Chicago and has cropped up in Nashville, Sydney (Au) and as I suspected, in resort areas like The Bahamas. The name MG and the method are memes for sure. But it remains to be seen if the philosophy behind them develops into a new paradigm for haute cuisine, becomes irrelevant, or merely remains as it is today: an interesting and intellectually challenging approach that's too weird to be loved by anyone other than nerds like myself.
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