Avant-Garde à la Carte

Liquid nitrogen, lasers, edible menus, dehydrated pastries... Not your everyday food association. It is far from natural or necessary but... I do admit, this high tech exploration of molecular gastronomy is interesting. I think I would have so much fun in the kitchen! And so much fun eating at Grant Achatz's Alinea. He discusses the psychological and behavioral factors that affect the way people eat so I'm interested in experiencing this new way of eating that he choreographed. Photo from Alinea's website