There's a thoughtful piece on food science by Michael Nagrant on Hungry Mag this week. Although it's not a pure article on food science, Nagrant relates the use of it to current innovators who are not merely using "science" to be different but using it to evoke emotion and memory.

And quite naturally, it takes a bit of a dig at the overuse of the term "molecular gastronomy" by chefs who use it as their sole vehicle of innovation. It's not "innovation" without some true basics driving it, and it turns quickly into "stunt cooking" which is devoid of any meaning and emotion. (thanks to Howard Kveck for coining the term "stunt cooking"...).

The thing I like about Nagrant's post is that it evokes some pretty strong memories in me. The descriptions of his relationship to food when he was growing up had me pausing to think of my early experiences with food and family.