Link to an article on "molecular gastronomy" from today's Slate magazine.
I first became aware of molecular gastronomy while watching Marcel on Top Chef season two. The whole concept doesn't appeal to me, to the point where I refuse on principle to go into a restaurant that has a "foam" anywhere on its menu. But this article helped me to understand a bit more about it. And, if the writer is to be believed, it's not going anywhere, and its influence is seeping in.