This thesis is an experimental memoir that is influenced by the recent trend of molecular gastronomy within the culinary world. Through experimentation not unlike that of Dr. Frankenstein, molecular gastronomic chefs are able to create unique dishes such as liquid ravioli, wasabi-roses, and mandarin caviar. Like the work of these creative chefs, this thesis attempts to transform the familiar into the unfamiliar, to fuse familiar tastes and textures together in unexpected ways in order to create a feast of words as linguistic gastronomy. The traditional structure of a memoir gives way to a blend of creative non-fiction, fiction, poetry, quotes, text messages, and recipe or song suggestions that accompany some of the works. My goal is to not only create a more encompassing experience for the reader, or "taster," but also present them with a wider variety of samplings and choices to choose from than a traditional memoir or "set meal" could offer. This multi-genre work with threads of memoir throughout then becomes a linguistic feast that is innovative and fit to satisfy several different tastes.
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