Hervé This, co-founder of the term Molecular gastronomy, has published another paper: "Food for tomorrow? How the scientific discipline of molecular gastronomy could change the way we eat
" (EMBO reports, see free html or pdf versions). I've had a brief look, and there are lots of interesting and important issues to be discussed further. He discusses the role of molecular gastronomy in everyday life (and education, although briefly), and confronts the fact that a scientific view on food still has a long way to go if we want to reach people's everyday cooking, and not the high-end restaurants only.
Highly recommended, and I'll give some education-related comments on this in near future.