First issue of International Journal of Gastronomy and Food Science is out


I first wrote about this journal in March 2009 and finally it is here, the International Journal of Gastronomy and Food Science. The official launch of the paper version was during Madrid Fusion 2012, but last week the electronic version became available. All 10 articles, nearly 80 pages in total, are available for free download. At the moment I’m not sure if IJGFS will remain an open source journal, but let’s hope so! I see no point in listing all the contributions here, just head over to the table of contents and start reading!

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Filed under: academic articles, modernist cuisine, molecular gastronomy, recommendations, science

Comments

  1. T. Tilash Says:

    Great news, can’t wait to read all that !

    Too bad we have to download each article separately, would have been good to download all volume as one pdf…

  2. Jeremy Says:

    Some interesting articles and some not so interesting. What I find striking is that despite the trappings of a scientific journal, the majority of the articles are not science articles. Laboratory techniques are in some cases used, but in few cases is there anything that can be described as an experiment in the scientific sense.

    Also, they could use a copy editor.