I watched "cheftestant" and borderline schizophrenic, Marcel Vigneron, set the molecular gastronomy movement back ten years on this season's Top Chef All-Stars. I had hoped a sensible voice would rise up to reclaim the professionalism that made this technique a viable and exciting culinary approach. Well NPR's Marketplace stepped in and did a segment discussing former Microsoft CTO Nathan Myhrvold's six volume behemoth which mainly focuses on this fairly new scientific view and understanding of food. Stephen Dubner's analysis of the books and Myhrvold's intent is refreshing. I don't, however, find the invention of the microwave oven or canned goods as the best demonstration as to how science can improve food.