One man's style must not be the rule of another's
Molecular gastronomy is a science that studies the phenomena that occur during culinary processes. The name was invented by Hungarian physics Nicholas Kurti and French physical chemist Hervé This. Sometimes you might wonder if it is better just to keep looking at it, then to actually eat it, but beware they are all edible dishes. Below some examples of the amazing results these chefs/scientists can achieve with their experimental techniques. If you want to know more about it, you can read it here [wiki].
On the funny and interesting website molecule-r, they can explain you a lot more about molecular gastronomy If you ‘d like to try it yourself or just take a look.They also sell the tools kit for the real enthusiasts.
Here below a couple of their recipes to surprise your guests.