Molecular Gastronomy

So we have a term paper in class coming up and the topic that I have chosen is molecular gastronomy, which is the blend of physics and chemistry to transform the taste and textures of food. I have heard the term from many different chefs and wanted to know more, the pictures that I have looked at are so interesting and I think it would b something nice to have under my belt. Not saying by the end of this paper I will be able to master the art but have some type of insight would be cool to have. Once I start learning more I will be posting for all of my followers to learn and enjoy!