Why Half Of Spain Doesn't Hate Molecular Gastronomy

The culinary obsession in Spain, however, has also resulted in a considerable number of aficionados openly embracing international trends. This group has been quick to accept adaptations of Spanish cuisine to fit current trends, in stark contrast to the traditionalists. 

This culture of progression is best evidenced by the professional chefs of Spain. Therein lies the divide between the two groups; on one hand there are the chefs forever seeking the glory of a Michelin star, constantly adapting to shifting global culinary trends. On the other side are the traditionalists, the home chefs, rooted in a consistent cuisine that can honestly stake its claim as one of the worlds best.

One more thing; just to be clear, molecular gastronomy is no longer a cutting edge culinary trend. Present since the mid-1990s, to some it is an afterthought, a stunt that has been eclipsed by encroaching trends. In my opinion, however, this is not the case. Instead of being a flash in the pan, molecular gastronomy has integrated itself into global cuisine, with its techniques supplementary to a complete cuisine, rather than a flashy centerpiece.