Gourmet's Diary of a Foodie: Inventors (Hervé This)

Molecular Gastronomy
Molecular gastronomy is a scientific discipline involving the study of physical and chemical processes that occur in cooking. It pertains to the mechanisms behind the transformation of ingredients in cooking and the social, artistic and technical components of culinary and gastronomic phenomena in general (from a scientific point of view).

http://en.wikipedia.org/wiki/Molecular_gastronomy