Molecular gastronomy isn't a new term but it is new that you may have heard it. Originally known as the science of food and cooking, it has become a term for new science techniques applied to food. For example: while adding gelatin to foods and liquids is nothing new, it seems that using it in new ways is. In this video with Jamie Boudreau, he takes a simple liquid and adding gelatin to it, makes it a jelly-like consistency that when added to an oil, causes the item to come together and form balls or "caviar" that help make any dish new and exciting.
http://www.smallscreennetwork.com/video/26/molecular_mixology_aviation/#vcx_xocz9tdg4081
In this site, carrot caviar was made using a similar idea pattern but different solutions.
http://www.instructables.com/id/Carrot-Caviar/
A hydrocolloid is the term that describes gelatin es and things like agar or pectin that can tern a liquid into a solid or a jelly-like state. So, for any of you experimentalists out there, try playing with your food.
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