Notes On The International Workshop On Molecular Gastronomy – publogger Chris pointed me at this marvellous article, a cabinet of future-food curiosities including:

foie gras and butter chantilly
– the science of making the perfect fry
– why waiters spitting into wine makes it better
– the spectrographics of taste combinations: beer and bananas, num num

…and much more! Highly recommended.

Pumpkin Publog