I see this becoming a popular thing in the future. Molecular Gastronomy is picking up steam, and a lot of people are looking at food from a different perspective.
Seeing this post reminded me of a video I watched a while ago. Harvard had a lecture series on Molecular Gastronomy, where top chefs from around the world came and gave lectures. This particular chef (Joan Roca of El Celler de Can Roca) likes to accentuate the sense of smell in his dishes.
He turns the essence of a cigar into an ice cream. The beginning of this example starts at about 1h15m into the video. It's pretty cool stuff, and makes me think of what the future holds for food.
Last edited by Muscle_Girl; 08-29-2011 at 06:30 PM.