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!
by Martin Lersch / February 18th, 2012
Tags: Elsevir, food science, gastronomy, IJGFS, journal, kitchen, Modernist cuisine, molecular gastronomy, practical molecular gastronomy, scienceFiled under: academic articles, modernist cuisine, molecular gastronomy, recommendations, science