As far as I’m concerned all gastronomy is molecular, and has been since the first caveman stuck the first piece of wooly mammoth meat in a fire. I’m willing to bet that Julia Child, the face of French cuisine in America for many years, had never heard the words “molecular gastronomy.” Yet here she practicing a very particular very molecular form of gastronomy to great effect for a PBS show, “The Ring of Truth: Atoms.” Mme. Child describes it as “a very special meal. And without giving too much away, it is really a rather unique meal. Child transforms the ingredients with great artistry. All this without spherification or meat glue.