Comments on: International Journal of Gastronomy and Food Science http://blog.khymos.org/2009/03/25/international-journal-of-gastronomy-and-food-science/ - dedicated to molecular gastronomy Sun, 05 Feb 2012 23:21:18 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Peter F. http://blog.khymos.org/2009/03/25/international-journal-of-gastronomy-and-food-science/comment-page-1/#comment-126973 Peter F. Thu, 02 Apr 2009 02:11:03 +0000 http://blog.khymos.org/?p=876#comment-126973 I wonder how the scientific articles in this journal would differ from those found in other journals dedicated to food science? I wonder how the scientific articles in this journal would differ from those found in other journals dedicated to food science?

]]> By: Akintunde http://blog.khymos.org/2009/03/25/international-journal-of-gastronomy-and-food-science/comment-page-1/#comment-126615 Akintunde Tue, 31 Mar 2009 14:11:25 +0000 http://blog.khymos.org/?p=876#comment-126615 This is a good inovation. I want to be inolved. This is a good inovation. I want to be inolved.

]]> By: Jenn http://blog.khymos.org/2009/03/25/international-journal-of-gastronomy-and-food-science/comment-page-1/#comment-125544 Jenn Fri, 27 Mar 2009 04:18:54 +0000 http://blog.khymos.org/?p=876#comment-125544 I just came across your blog and I love it! I'm adding it to my reader. I've always thought chemists make great chefs :) I just came across your blog and I love it! I’m adding it to my reader.
I’ve always thought chemists make great chefs :)

]]> By: Papin http://blog.khymos.org/2009/03/25/international-journal-of-gastronomy-and-food-science/comment-page-1/#comment-125540 Papin Fri, 27 Mar 2009 02:35:35 +0000 http://blog.khymos.org/?p=876#comment-125540 This idea for this journal sounds really exciting. A lot of effort and creativity go into a recipe: technical skills -- which increasingly stem from science -- must blend with art. I hope the journal becomes a record for those efforts. There is a lot of coverage of the industrial side of food, but almost none of the science and technology of the artisanal side. We really need a database of recipes. It would be great if it included a historical record. The web way of doing that is to set up a site and ask for people to contribute recipes from old and famous cookbooks. This idea for this journal sounds really exciting. A lot of effort and creativity go into a recipe: technical skills — which increasingly stem from science — must blend with art. I hope the journal becomes a record for those efforts. There is a lot of coverage of the industrial side of food, but almost none of the science and technology of the artisanal side.

We really need a database of recipes. It would be great if it included a historical record. The web way of doing that is to set up a site and ask for people to contribute recipes from old and famous cookbooks.

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