Though he says it's premature to declare it over, Grant Achatz — likely the country's foremost molecular gastronaut — wonders if the avant garde style of modern cooking might have run out of gas: "It was difficult to see this at the time, but the breadth of this wave was quite narrow ... But what happens when the wow factor of a hot gelatin wears off? ... Once the iterations and the extensions have been explored to their peak, creativity slows and eventually stops, until a new source of inspiration is found." [The Atlantic via ENY]
Achatz: Is Molecular Gastronomy Dead?