From an article in TIME on Spanish chef Ferran Adria's restaurant El Bulli: "El Bulli has become the focus of a lively debate about the aesthetic value of avant-garde cuisine. Suddenly art critics and foodies alike are scrutinizing the gin fizz that manages to be simultaneously hot and cold, the edible paper dotted with flowers, the frozen Parmesan 'air' that comes packed in a Styrofoam tub, and asking, Is it art--or is it dinner?" Whether it's art or dinner or a science experiment, it sounds cool.