Do you know the physics of that croissant you're chompin' on? Or the biochem of your morning cranberry scone? No? Well neither do I, but some very brainy individuals, along with a myriad of creative culinary folk, are tryin' their damnedest to change that through a little thing called molecular gastronomy.
No longer is science solely devoted to humdrum advancements in food preservation, a pursuit that's brought us such notable classics as salted pork, spam and ludifisk--whoa, doggies!--for the techs are now moving into a restaurant kitchen near you.
Seriously, though, this is a fascinating article y'all should read. I know I learned me something, so chances are good that you will, too.
Link (via Boing Boing)
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