Don't call it Molecular Gastronomy

This article, written by some of the founding fathers of whatever they're going to call the newest direction that cuisine has taken, gives a nice definition of the movement. But they don't really indicate what they want to be called, they just spell out that they want nothing to do with the term "molecular gastronomy." I'm still waiting for some kind of naming-genesis legend à la the Impressionist movement (you know, guy names a painting Impression, soleil levant and then a critic employs the term snarkily in a review...)

Myself, I kind of like the idea of calling it Surrealist cuisine.


Statement on the "new cookery"