The “molecular gastronomy” movement — which gets a bump in visibility next month with the publication of the mammoth cookbook “Modernist Cuisine” — is all about bringing more science into the kitchen. In many ways, it’s the opposite of the “slow food” movement. In this episode, you’ll hear chieftains from the two camps square off: Alice Waters for the slow foodies and Nathan Myhrvold for the mad scientists. Bon appetit!