Molecular elements become more prevalent in cuisine
Implications - The biological and chemical science of food preparation, molecular gastronomy, has been around for decades. However, it is only recently that the science and art form is receiving more widespread attention from both establishments and food consumers. More restaurants are centering themselves on the theme of molecular gastronomy, hoping to attract patrons through their intriguing chemical and physical food processes and laboratory-style kitchens. Likewise, innovations allowing consumers to try out their own molecular meals at home are also on the rise.