Don’t be surprised. We are still writing about Beauty and Skincare innovations.
But .. we can’t ignore such relative trend in sphere of Gastronomy.
Molecular gastronomy is scientific approach to cooking.
It’s based on uniting knowledge that fundamental science gives, summarize all kinds of culinary phenomena that occurred throughout the history of gastronomic art and modern innovative technologies.
Chef Ferran Adrià (Spain) is one of the founders of Molecular gastronomy. The press has dubbed him the "Salvador Dalí of the kitchen" because of his creative approach to cookery.
Ferran Adrià prefers the term 'deconstructivist' instead of "molecular gastronomy» to describe his style of cooking.
Whatever you call it you have definitely heard of emulsification, specification, foam and powders! For those of you that think it’s about using “unnatural additives” you have another thing coming to you. All of the additives used in MG are plant derived, and furthermore you are already consuming them in your everyday food products, you just don’t realize it.
Have you ever seen the dinner of the cosmonaut? Molecular food looks like the best dinner in his life 
Bio availability (In cosmos the metabolic processes progress slowly that’s why the food of cosmonaut has such specific form) and unique taste!
Ferran Adrià said «If I like a good steak, you can serve that to me, and I'll enjoy it. But it will never be an once-in-a-lifetime experience.»
If you want to try something unique here you can find restaurants with Molecular cuisine: http://www.molecularrecipes.com/molecular-gastronomy-restaurants-molecular-mixology-bars/
If you want to cook something unique, follow this link: http://www.moleculargastronomynetwork.com/
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