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Herve This is not... uncontroversial among modernist cooks ("modernism" being the emerging accepted term for this style of cooking), and it is a weird survey of modernism indeed that leaves out Ferran Adria and El Bulli, Heston Blumenthal and the Fat Duck, Wylie Dufresne and WD50, Grant Achatz and Alinea, and, for that matter, Nathan Myrvhold and _Modernist Cuisine_.

Search for [dave arnold herve this] to see someone very reputable come pretty close to calling Herve This a fraud.

Molecular Gastronomy - every time hear this buzzword marketing comes into my mind.

"Food chemistry" is not sexy enough, a already occupied and defined by scholars.