An addition to the explanation of this morning

In brief:

1. molecular gastronomy : this is for scientists (equations, measurements, theory...)

2. molecular cooking : this is for chefs (cooking !), and the definition is "cooking with new tools", new meaning often from chemistry and physics laboratories

3. molecular cuisine: a style, for chefs using molecular cooking techniques

4. note by note cooking : this is also for chefs (cooking), and the definition is "cooking with pure compounds" (or simple fractions, but not meat, fish, vegetable and fruits, for example).

5. note by note cuisine : a style, when you use the note by note technique.

Simple?