Just like knitting came roaring back into style, a few years back.
I dare say that molecular gastronomy and mixology is the next BIG thing, to hit the Hamptons.
It is wildly popular in NYC restaurants, and bars, and has been incorporated into the curriculum of FCI,, and other culinary schools. It will be deconstructed/reconstructed and freeze-dried before it ever reaches a plate.
I remember when colored peppercorns made everyone hot.