Does molecular gastronomy hold the secret for personal male enhancement?

Alinea helmsman Grant Achatz, like most eukaryotes, has a Twitter. Unlike many, it's fun to read. Not long ago, he took time out from putting sardines in liquid nitrogen to share a letter from a young aspiring chef.

cover letter from young cook: "my main objective is to grow as a cock..." one wrong letter=big mistake.

I duly shared the incident with my "what the hell do we do with this major" class, as reminder of why to proofread cover letters, rather than spellcheck them, but on further reflection, it may not be as simple as it seems. The three possibilities:
1) This is an unfortunate typo.
2) The young cook is an alumnus of the University of South Carolina, and wants to continue his professional development under Achatz's tutelage, possibly so he can bring the molecular gastronomy to the concession stands at Williams-Brice Stadium.*
3) Finally, and most likely, this young chef has figured out that, in fact, the techniques of molecular gastronomy offer the prospect of safe and natural personal male enhancement, or what a recent correspondent referred to as "PenisEnlargement - Painless MaleEnhancement now at your door step, Most Trustworthy Product from $59.95 ofjmm ixj0." Just what are they up to at Alinea?
Sadly, the one who would know for sure is gone.
*Not as far-fetched as it sounds. You just know Adria would love Dippin' Dots, and you can't hardly have a football game without Dippin' Dots. 

Comments

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[generic viagra]

Does that term apply just to the molecular aspect of food? As in what molecules in a cake make it taste a certain way, or aspects of certain proteins or something.

Or can it refer more generally to anything related to studying food. For example, if I did an experiment on how the presentation of food affects the flavor, say if I gave the same dish that either looked very fancy or was just dumped on a paper plate, and it turned out people thought it tasted better when it looked fancy. Would my experiment count as an experiment in Molecular Gastronomy?

If not, what would be the word to describe that?

[Soft Cialis]

How do I start cooking with Molecular Gastronomy?
I have been cooking for years now, and I want to step it up to the next level and start cooking with molecular gastronomy.

Where is a good place to start?
Books?