Well FWIW, I'll weigh in as one who's at least willing to try such stuff. I'm pretty sure a lot of the molecular gastronomy techniques will end up turning out to be just another part of an expensive fad, but I don't really have a problem with fads. They can be fun while they last, if not as revolutionary as true believers tend to propose.
Heck, I've eaten stuff that looked worse than that in some ethnic restaurants. Some of it I liked, some I didn't but I never regretted giving it a try. I'd take the same approach to stuff like that which is in the photo. Don't know if I ever will because I find the prices charged for these things to be outside of what I'm willing to pay. But if I didn't have to pony up the bucks, I'd be more than willing to see what it is these people are up to.
Mke