LIFE brings us a beautiful gallery of chefs who scoff at culinary tradition and break rules by smashing the line between the kitchen and the lab. The cheeky “alphabet soup” seen above is actually cut from a delicious strawberry foam.
Though not all of this new generation of chefs accept the term, the trend of deconstructing, hacking, and generally scientifically messing around with food using high-tech methods is known as molecular gastronomy—not exactly an appetizing term, but a practice that’s bringing us dinners unlike anything put on a plate before. [LIFE]
