Alright, "culinary" might be overstating the case for one of those movements.
Actually, "movement" isn't the best term, but I'm blanking on what's a better one.
Whatever. In the realm of haute cuisine the new twist is for dishes to be "decontructed." This is when the various elements of a dish are served separately on the plate, leaving it to the diner to get a bit of each on his or her fork so that the taste of the original dish shows up on the palate.
IOW, some assembly required.
You know, this is an idea that bears thinking about. A loaf of bread, jar of peanut butter and a jar of jam and you've got a deconstructed PB&J! Can of tuna, jar of mayonniase, a hard-boiled egg, and a bottle of relish and....poof!...deconstructed tuna salad!
Seriously, I thought the idea is for the chef to do the work. What do want to bet the price of the dish isn't lowered to reflect the work the diner is now forced to perform?
On the flip side there's the various fast food places who have gone to the other extreme by taking a "kitchen sink" approach to their food, especially in the area of breakfast. Sausage! Eggs! Cheese! Hash browns! Tater tots! Onions! Peppers! Throw 'em all on a flour tortilla and cram 'em together. They're all going to wind up in the same place, right? Why bother eating them separately, then?