What is a good resource for learning about Molecular Gastronomy?
Khymos is a fantastic resource, and has probably the best collection of recipes out there at the moment. 

There's also a lot of good stuff at the French Cullinary Institute's Cooking Issues blog. They've got a good post on hydrocolloids that's quite enlightening. 

I actually disagree on the McGee recommendations. While it's an excellent book, full of great info, I don't think it's a good starting point for molecular gastronomy (in the sense of the cooking movement rather than the more literal sense)