Modern culinary experts point out that jelly has a dual identity across the world. In North America, sweet gelatine is seen as a nostalgic kid's treat or a simple hospital food. However, in Europe and Asia, savory jellies like aspic or herbal grass jellies are still highly respected culinary traditions. This split shows how the exact same scientific process of gelling can be viewed as either cheap comfort food or high-end dining depending on where you live.