A dish at London’s Fat Duck restaurant called “Sound of the Sea” looks a little unconventional right out of the kitchen. It’s a plate filled with shellfish, seaweed, foam, and “sand” made from fine-ground ice cream cone, eel, and vegetable powder—molecular gastronomy fare, designed to separate flavor from form and texture. The pièce de résistance is even more ethereal: Alongside the plate of seafood, intended to make diners feel as if they’re digging for seaside treasure, there is a pearly conch shell concealing a tiny iPod that’s loaded with an oceanic soundtrack.