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“I will never forget that day. It was in Europe, what... seven years ago now?
It was molecular gastronomy's most prestigious international competition. As famous name after famous name received their awards...
... imagine my shock when I saw a young girl less than ten years of age step forward to receive one of her own!"
"Cooking is art. The more it is honed, the more beautiful and elegant the result.
I look forward to showing you all... the beautiful worlds the art of cooking can create."
She went on to receive almost all the awards there were to win. By the time she was ten years old, she had successfully obtained forty-five patents and was contracted with over twenty different restaurants for research into new menu items.
She is heaven's gift to molecular gastronomy, a certified genius!
Of all the first-year students in the institute, no one can refute that she is the one closest to being named to the Council of Ten!”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 8 [Shokugeki no Souma 8]

“The train of thought went like this: I scribbled down the most "sophisticated" foods I could think of. Foie gras. Truffles. Expensive wine. Caviar. Ib¨¦rico ham. The one that struck a chord with my Jewish brain was caviar. Caviar served with blinis, little pancakes hailing from eastern Europe. In Russia they served blinis with caviar and sour cream. But even if I could make a hundred and fifteen blinis in the time allowed (since we had to make a few extras for beauty shots and mistakes), I couldn't just serve them with caviar and sour cream. That wasn't transformative enough. Original enough.
What else was served with blinis? I tapped my pen thoughtfully against my Chef Supreme notepad. We were getting to the end of our planning session, and the way the others around me were nodding and whispering to themselves was making me nervous. Sadie, they all know exactly what they're doing, and you don't, I thought to myself. And then I nodded, confirming it.
Jam. Blinis were served sweet-style with jam. But even if I made my own jam, that wouldn't be enough. I needed a wow factor. What if... what if I made sweet blinis, but disguised them as savory blinis? Ideas ran through my head as we were driven to the grocery store. I wasn't hugely into molecular gastronomy, but even I knew how to take a liquid or an oil and turn it into small gelatinous pearls not unlike fish eggs. I could take jam, thin it out, and turn it into caviar. Then what would be my sour cream? A sweetened mascarpone whip? And then I needed something to keep all the sweetness from becoming overwhelming. I'd have to make the jam nice and tart. And maybe add a savory element. A fried sage leaf? That would be interesting...”
― Amanda Elliot, Sadie on a Plate

“To make things even more challenging, cells must also be able to make all of their component molecular machines using only the resources that are available in the local environment. Think of the magnitude of this accomplishment. Many bacteria are able to build all of their own molecules from the a few simple raw materials like carbon dioxide, oxygen, and ammonia. A single bacterial cell knows how to build several thousand types of proteins, including motors, girders, toxins, catalysts, and construction machinery. This cell also builds hundreds of RNA molecules with different orderings of nucleotides, as well as a diverse collection of lipids, sugar polymers, and a bewildering collection of exotic small molecules. All of these different molecules must be created from scratch, using only the molecules that the cell eats, drinks, and breathes.”
― David S. Goodsell, The Machinery of Life

“After the interview and photo shoot, Cantu invited us to dinner at Moto, where we ate a poached scallop and "pearls" of squid ink sealed inside a polymerized shell made from a buttery saffron and seafood broth; beet-flavored cotton candy, sweet and earthy and fantastic; a menu printed on fully edible paper, with ink that tasted like a tangy aged Manchego cheese; and freeze-dried ice cream pellets with twenty-five-year-old balsamic vinegar, with the richness and complexity of a Sauternes.”
― Laurie Woolever, Care and Feeding: A Memoir

“We slurped cool briny oysters wrapped in a gossamer sheet of warm pancetta fat and topped with a sweet green pistachio emulsion. We frantically scooped up disappearing clouds of Parmesan "air" with muesli. We popped bubbles of melon caviar between our tongues and the roofs of our mouths. We crunched down on delicate coils of sweet and salty olive oil spring candy. It was delicious, surprising, strange, and fun to eat this food.”
― Laurie Woolever, Care and Feeding: A Memoir