The launch of Flavour, the journal I mentioned recently, is right around the corner. To celebrate the launch they give away 10 copies of Peter Barhamâ€™s Science of Cooking to anyone who registers for their article alerts before 1st July. The nice thing for those of us who don’t have free access to scientific litterature through an university library is that it’s an open access journal. There’s some more info in this blog post or you can follow them on Twitter.
by Martin Lersch / May 4th, 2011
Tags: journalFiled under: academic articles, modernist cuisine, molecular gastronomy, science