Starting from the premise that modernity is constituted as a constantly renewed advance, I would like to continue to grasp the most innovative forms of expression in the field of contemporary culture. A general tour of the table makes me think that the most unusual part is played in the gastronomy. And especially in this new discipline that is molecular gastronomy. This new impulse of cooking was the joint fruit of French Hervé This and English Nicholas Kurti and the official date of its birth was 1992. They revolutionized gastronomy through their research in chemistry and physics of culinary ingredients and their transformations. So the tastes and the images of the food took a new rise. Thanks to the warm and cold, thanks to the mastery of the cooking temperatures, thanks to the use of dry ice and emulsions we manage to provide new textures, aromas and tastes. What is put forward are the sensory phenomena associated with the act of eating. But what does molecular gastronomy have to do with contemporary art? Well, we think that the processes at work in today's art are similar and complementary. Artists draw on history while rejecting conservatism. They rationalize and redefine the technique. They transform the forms, they amalgamate the ideas, they decline the processes, they sharpen the spirits, they disguise the objects and the subjects, they single their attitudes, they politicize their wills and they emulsify the statute of each action.

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