Costly and unpredictable

Molecular gastronomy is a new phenomenon, and therefore its effects on the human body are yet to be investigated by nutritionists. There is no information whatsoever on the subject. Techniques and methods pertaining to molecular cooking are kept under lock and key. One can only speculate over nutritional benefits of food served by the restaurants of molecular gastronomy. Perhaps just a handful of vitamins and nutrients can survive pretty rough treatment by the state-of-the-art equipment that is more suitable for a biochemical laboratory. There is no wide-scale advertising campaign going for molecular gastronomy. Nobody levels any criticism at it either. On the other hand, it is most unlikely that a respectable patron will ever admit paying about 6.5 thousand rubles (roughly $265) for tasting some crap in a Moscow restaurant of molecular gastronomy. Incidentally, the check does not include the price of fine wines served to accompany most exquisite food.

On the face of it, molecular gastronomy may provide food for thought and some new sensations for patrons who like to look at usual things from a fresh angle. However, the fad seems to cater primarily for those who have money to burn. At the same time, tastes differ. Some people reportedly get lots of pleasure from a "show of flavor" and refer to the foamy dishes as food of the gods. Wolfram Ziebeck, a German restaurant critic, made the following comment after getting a firsthand experience of molecular gastronomy: "Any nonsense can be justified. We call it progress."