Mugaritz and Azti promote the first international journal to combine science and gastronomy

Public release date: 3-Feb-2012
[ | E-mail | Share ]

Contact: Irati Kortabitarte
i.kortabitarte@elhuyar.com
34-943-363-040
Elhuyar Fundazioa

The International Journal of Gastronomy and Food Science is being promoted by Mugaritz and AZTI-Tecnalia, and published by Elsevier, the biggest publishers of scientific literature worldwide. From a scientific perspective, the new publication aims to become a top space for communication for chefs and scientists from the world over.

One of the aims of the publication is to be a record of culinary knowledge. What the promoters of the journal are setting out to do is to ensure that not only the historical gastronomic legacy but also everything currently emerging in the various cuisines gets accurately recorded from the theoretical and technical perspective, and will thus provide a rigorous record of the ownership or authorship of a new dish or new proposal. By way of example, the first issue includes an article on the introduction into gastronomy of the priprioca, an Amazonian plant the roots of which contain a highly prized oil owing to its aromatic qualities and which has been used exclusively for cosmetic purposes until now.

The International Journal of Gastronomy and Food Science, written entirely in English and which comes out every six months (two issues per year), covers three main areas: 'Gastronomy in perspective', 'Science and gastronomy' and 'Innovation in gastronomy'. The first includes articles on culinary techniques, the history of gastronomy, nutrition, international dietary trends, studies dealing with consumers, ethnic tastes and anthropology, among others. The second area deals with scientific documents mostly produced by chefs and scientists from a range of disciplines. The last section is devoted to articles written by chefs about original creations.

The journal has an editorial committee made up of a prestigious team featuring internationally recognised chefs like the Brazilian Alex Atala, the Peruvian Gastn Acurio, the Australian Barbara Santich, the American David Chang or the Briton Heston Blumenthal. The first issue includes articles signed by specialists from different sectors, like architects, chefs, engineers and mathematicians, from many different places like Germany, Brazil, Australia, Spain, Chile, the United States or France.

###

The print edition of the International Journal of Gastronomy and Food Science is distributed among the world's top restaurants as well as among scientific organisations and universities linked to food. A digital version is available for downloading from http://www.elsevier.com/wps/locate/ijgfs and, from February onwards, at http://www.sciencedirect.com

---

[ | E-mail | Share ]

?

AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert! system.

Public release date: 3-Feb-2012
[ | E-mail | Share ]

Contact: Irati Kortabitarte
i.kortabitarte@elhuyar.com
34-943-363-040
Elhuyar Fundazioa

The International Journal of Gastronomy and Food Science is being promoted by Mugaritz and AZTI-Tecnalia, and published by Elsevier, the biggest publishers of scientific literature worldwide. From a scientific perspective, the new publication aims to become a top space for communication for chefs and scientists from the world over.

One of the aims of the publication is to be a record of culinary knowledge. What the promoters of the journal are setting out to do is to ensure that not only the historical gastronomic legacy but also everything currently emerging in the various cuisines gets accurately recorded from the theoretical and technical perspective, and will thus provide a rigorous record of the ownership or authorship of a new dish or new proposal. By way of example, the first issue includes an article on the introduction into gastronomy of the priprioca, an Amazonian plant the roots of which contain a highly prized oil owing to its aromatic qualities and which has been used exclusively for cosmetic purposes until now.

The International Journal of Gastronomy and Food Science, written entirely in English and which comes out every six months (two issues per year), covers three main areas: 'Gastronomy in perspective', 'Science and gastronomy' and 'Innovation in gastronomy'. The first includes articles on culinary techniques, the history of gastronomy, nutrition, international dietary trends, studies dealing with consumers, ethnic tastes and anthropology, among others. The second area deals with scientific documents mostly produced by chefs and scientists from a range of disciplines. The last section is devoted to articles written by chefs about original creations.

The journal has an editorial committee made up of a prestigious team featuring internationally recognised chefs like the Brazilian Alex Atala, the Peruvian Gastn Acurio, the Australian Barbara Santich, the American David Chang or the Briton Heston Blumenthal. The first issue includes articles signed by specialists from different sectors, like architects, chefs, engineers and mathematicians, from many different places like Germany, Brazil, Australia, Spain, Chile, the United States or France.

###

The print edition of the International Journal of Gastronomy and Food Science is distributed among the world's top restaurants as well as among scientific organisations and universities linked to food. A digital version is available for downloading from http://www.elsevier.com/wps/locate/ijgfs and, from February onwards, at http://www.sciencedirect.com

---

[ | E-mail | Share ]

?

AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert! system.

Source: http://www.eurekalert.org/pub_releases/2012-02/ef-maa020312.php

weta rudolph the red nosed reindeer rudolph the red nosed reindeer adam carolla desean jackson rick neuheisel rick neuheisel