What if it exploded when you ate it?

Innovative chef par excellence Grant Achatz of Chicago's Alinea theorizes for The Atlantic about a new way of eating here: What if the diner began eating a dish that changed, in the middle of its consumption, into some other sort of dish? The chef's musings are fun, but be sure to read the comments, which are even better. (And his name? Say ack-ets.)