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Molecular gastronomy-progress?

So what kind of beast this, this molecular gastronomy, and what it eats. This is progress or just another ad trick? "I continue to attempt to understand and deal. \u0026lt;lj-cut> this quote can be taken as an epigraph:
Nicholas Kurti: "We know more about the temperature at the center of the Sun
than the temperature in the center of the souffle, which is being prepared in our kitchen. " click
Whenever I get carried away and start learning all about molecular gastronomy,
* reader's previous post, as in Italy there was a scandal!
popular program TG5 "Strichen la nutitsiya" - "Striscia la Notizia" released a series of reports about the molecular
gastronomy. Three nights in a row, this is not just hitting, and attack!,
most famous chefs exhibited Schuler, sponsored by pharmaceutical concerns.
The stars of molecular gastronomy are accused of that unconscionable advantage "alchemical" recipes strange chemical supplements, it is unknown what the consequences are on clients' stomachs. Ferran Adria
to whom the journalist Strichen .. "to the question," You are using chemical additives in their recipes? "-was shocked.
He replied simply, "In every kitchen there is a chemical food additives, which we all routinely use. And if you disagree, please explain what is salt, if not the chemical food additive?
Despite the fact that the list of the best restaurants in the world возглавляют именно Шеф-повара приверженцы молекулярной гастрономии :

The world's 50 best restaurants 2009 (and 2008 ranking in brackets)

1 El Bulli, Spain (1)

2 The Fat Duck, UK (2)

3 Noma, Denmark (10)

4 Mugaritz, Spain (4) 5

Celler de Can Roca, Spain (26) 6 To be

, U.S. (6)

7 Bras, France (7)

8 Arzak, Spain (8)

9 Pierre Gagnaire, France (3)

10 Alinea, US (21)

11 L'Astrance, France (1911)

12 The French Laundry, US (5)

13 Osteria Francescana, Italy ( site )

14 St. John, UK (1916)

15 Le Bernardin, US (20)

Italian restaurant "Osteria Francheskana" takes in the ranking of number 13, his famous chef Massimo Bottura is practicing molecular gastronomy.
So it was he was attacked and insinuations from the "Strichen ..". After removing the report from the restaurant a hidden camera, the audience tried to convince their terrible cheat.
Serve fish dish Princess Sea, "although it looks volumetric, made from only 120 grams of fish. At this time, "Strishevtsy" did not blame the chief-to-use chemistry as a "dangerous element" health clients, the chemistry is just an accomplice in the skirts. That is, creating a foam construction, jellies and sauces, visually volumetric, the super chiefs use their molecular tricks, in order that would save on the client.
short, as saying: "Do not hook or by crook!" \u0026lt;/ Lj-cut> concluded that: if The chef is really creative and advanced, then this whole wave of "revelations" is very reminiscent of the English Revolution Luddistov, smashed machines. I'm for science in the kitchen. There.