International Journal of Gastronomy and Food Science publishes new issue

The  Staff Canteen

The Staff Canteen

Editor 31st October 2013
The International Journal of Gastronomy and Food Science - the first scientific publication to combine gastronomy and science - has published its second issue, establishing itself as a benchmark communication forum for chefs and scientists across the six continents. The journal was created after Mugaritz - restaurant headed by chef Andoni Luis Aduriz, AZTI-Tecnalia - a technology centre specialising in marine and food research and the Basque Culinary Centre developed an initiative to explore scientific approaches to the different facets of gastronomy.   This second issue, like the first, combines scientific perspectives with thoughts and ideas from different sectors such as the arts, humanities and sociology and analyses their relationship and interaction with gastronomy. The latest issue features an article by Spanish chef Josean Martínez Alija, describing the creation of desserts without the addition of sugar and the three Michelin-starred Basque chef, Eneko Atxa, explaining how to naturally extract aromas and transfer them to the plate without using aggressive techniques. American researcher Christine E. Hansen contributes an article on chemical and sensory changes during flambéing.   Perspective, science and innovation   The International Journal of Gastronomy and Food Science is published in English and covers three main areas: ‘Gastronomy in Perspective’, ‘Science and Gastronomy’ and ‘Innovation in Gastronomy’.   ‘Gastronomy in Perspective’ includes articles on culinary techniques, the history of gastronomy, nutrition, international food trends, consumer studies, ethnicity and anthropology, among other topics.   ‘Science and Gastronomy’ presents scientific papers written ??by chefs and scientists from different disciplines.   ‘Innovation in Gastronomy’ focuses on articles written by chefs about their original creations.   The International Journal of Gastronomy and Food Science is supported by a diverse board of associate editors, such as Benedict Beaugué, French architect and decorator; Erik van der Linden, Professor of Physics and Physical Food Biology at the University of Wageningen (Netherlands); and Andoni Luis Aduriz, internationally acclaimed Spanish chef. The director of the journal is Juan Carlos Arboleya of AZTI-Tecnalia, who holds a doctorate of Physical Biochemistry and is published by Elsevier, the largest publisher of scientific literature worldwide.   The editorial panel includes some of the most prestigious and internationally recognised chefs, such as Heston Blumenthal (UK), David Chang (US), Alex Atala (Brazil), Gaston Acurio (Peru), and Barbara Santich (Australia).   The printed edition of the International Journal of Gastronomy and Food Science is distributed worldwide in prestigious restaurants, scientific institutions and universities related to food.   To download a digital version: www.elsevier.com/wps/locate/ijgfs For more information visit the website: www.sciencedirect.com Twitter: @GastronomyFS

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The  Staff Canteen

The Staff Canteen

Editor 31st October 2013

International Journal of Gastronomy and Food Science publishes new issue