Reddit mentions of Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)

Every aspect of cooking could be called molecular gastronomy. When you put a steak on the grill, something is happening at a molecular level to the protein. When you cream butter and sugar to make cookies, the sugar is incorporating into the fat at a molecular level.

check this book out

Just know that molecular gastronomy is cool and all, but it is also a fad. Make sure you're using these chemicals and techniques to contribute to the overall success of your menu and not just because they look neat.

http://www.amazon.com/Molecular-Gastronomy-Exploring-Traditions-Perspectives/dp/0231133138/ref=sr_1_1?ie=UTF8&qid=1335042671&sr=8-1

its an amazing book!

A little technical perhaps, and not for someone without a background in chemistry, but Molecular Gastronomy by Herve This is pretty interesting.

https://www.amazon.com/Molecular-Gastronomy-Exploring-Traditions-Perspectives/dp/0231133138

Herve This, Molecular Gastronomy might be what you’re after. Wonderful book and hugely influential.

https://www.amazon.co.uk/Molecular-Gastronomy-Exploring-Science-Traditions/dp/0231133138

My new favourite book to just read and get lost in is Blood, Bones, and Butter by Gabrielle Hamilton. If you want more technical reading, I like Molecular Gastronomy: Exploring the Science of Flavor by Herve This. My favourite food history book is A History of Food by Maguelonne Toussaint-Samat. That should keep you going for a bit.

The Food Lab

Molecular Gastronomy

Professional Chef by Culinary Institute of America

I own, and use all three regularly.

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Not a cookbook, but definitely something she might enjoy if she's studying gastronomy:

http://www.thinkgeek.com/homeoffice/kitchen/e71f/?srp=2

Also good:
http://www.amazon.com/Molecular-Gastronomy-Exploring-Traditions-Perspectives/dp/0231133138/ref=sr_1_2?ie=UTF8&qid=1331915990&sr=8-2

http://www.amazon.com/Building-Meal-Gastronomy-Constructivism-Perspectives/dp/0231144660/ref=sr_1_4?ie=UTF8&qid=1331916059&sr=8-4

https://www.amazon.com/Molecular-Gastronomy-Exploring-Traditions-Perspectives/dp/0231133138
This is a great book!

I finished with a bachelor's degree in food science at Oregon State University in the U.S. It was fantastic. There are so many directions you can go with food science. OSU's program focuses on the food chemistry side as opposed to the nutrition side of things. There are students specializing in beer, wine, cheese, meat and food in general. Each specialty means different classes. If you're into wine, you study varying degrees of viticulture. If you're studying meat, you get into farming. Students and professors have a vast array of cross-disciplinary experiences. Another great thing about food science is industry involvement. Before you even leave college you can meet industry members through your local IFT chapter. That really provides another dimension to your education if you can take advantage of. I love asking people about their jobs and what they're doing. The thing that pulled me in initially was the high rate of employment after school. I've been out two years and am working as a research technician at a manufacturing plant. I love it.
Edit: Oof, guess I went off on a tangent there. The thing I find most motivating are books like this The kitchen as a laboratory and this Molecular Gastronomy