The new journal Flavour went live today

It’s quite amazing that two journals so relevant to gastronomy and science have gone live within little more than a month. Last month we saw the appearance of International Journal of Gastronomy and Food Science, and today the first few articles in Flavour appeared, a few days ahead of the official launch event on March 28. If you’re in London you should consider attending the seminar “Flavour and the new nordic cuisine” jointly hosted by the London Gastronomy Seminars, the Centre for the Study of the Senses and BioMed Central, the publisher of Flavour.

The articles that appeared today include a paper on umami from the Nordic food lab, a study which shows that you take smaller bites of food with a strong aroma and finally an interesting paper exploring why you often perceive taste and smell as one. Oh, one more thing – did I mention that Flavour is an Open Access journal? I suggest you check out their content section immediately!

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

Comments

  1. Umami Madrid Says:

    Hello Martin, i’ve tried to click on the umami paper but was unable to access, there seems to be a problem on the hiperlink. Could you please update it? thanks

  2. Martin Lersch Says:

    Seems that this journal is still to new for the DOI resolver to work. Until then, click your way through the content page.