Journals of special interest:
- International Journal of Gastronomy and Food Science – all articles in first issue available for freedownload!
- Flavor – still waiting for the first issue to appear
- Journal of Culinary Science & Technology – subscription required
- Journal of Agricultural and Food Science – subscription required
The following are mostly academic articles of which many may require a subscription to read. You local library may however be able to get you a copy for free, and you can always visit the library of your nearest university.
- Culinary Biophysics: on the Nature of the 6XÂ°C Egg Cesar Vega and Ruben MercadÃ©-Prieto (Food Biophysics 2011, xxxx)
- Molecular Gastronomy: A New Emerging Scientific Discipline Peter Barham, Leif H. Skibsted, Wender L. P. Bredie, Michael Bom FrÃ¸st, Per MÃ¸ller, Jens Risbo, Pia SnitkjÃ¦r, and Louise MÃ¸rch Mortensen (Chem Rev 2010, 2313) Free access!
- Molecular gastronomy: cuisine innovation or modern day alchemy? John Cousins, Kevin O’Gorman and Marc Stierand (Int J Contemporary Hospitality Management 2010, 399 – 415)
- Molecular Gastronomy, a Scientific Look at Cooking HervÃ© This (Acc Chem Res 2009, 42(5), 575.)
- Molecular gastronomy: a food fad or science supporting innovative cuisine? Cesar Vega, Job Ubbink (Trends Food Sci Technol 2008, 19(7), 372-382)
- Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking? Erik van der Linden, David Julian McClements and Job Ubbink (Food Biophysics, 2008, 3(2), 246-254).
- Formal descriptions for formulation HervÃ© This (Int J Pharm 2007, 344(1-2), 4-8).
- Food for tomorrow? How the scientific discipline of molecular gastronomy could change the way we eat HervÃ© This (EMBO Reports, 2006, 7(11), 1062).
- Molecular gastronomy and the foundation “Food science and Food culture” HervÃ© This (Compr Rev Food Sci Safety 2006, 5, 48).
- Modelling dishes and exploring culinary â€˜precisionsâ€™ HervÃ© This (British J Nutrition 2005, 93, S139-S146).
- Molecular Gastronomy HervÃ© This (Nature Materials 2005, 4, 5-7).
- Molecular Gastronomy HervÃ© This (Angew. Chem. Int. Ed. 2002, 41(1), 83-88). Free access!
- Why is a soggy potato chip unappetizing? G. Weiss (Science 2001, 293, 1753-1754).
- French lab seeks recipe for success D. Butler (Nature 2000, 407, 551).
- Taking stock of new flavours Harold McGee (Nature 1999, 400, 17-18).
- Toward ‘Molecular Gastronomy’, or what’s in a taste? H. C. Slavkin (J. Am. Dental Assoc. 1999, 130, 1497-1500).
- Chemistry and physics in the kitchen HervÃ© This, Nicholas Kurti (Scientific American 1994, 4, 44-50).
- The amateur scientist HervÃ© This, Nicholas Kurti (Scientific American 1994, 4, 94-95).
Articles published in general news media which touch upon molecular gastronomy:
- The Appliance of Science – Heston Blumenthal writing for The Guardian
- Articles by Heston Blumenthal in The Times Online
- Back of the house – Grant Achatz of Alinea writes for The Atlantic
- Curious cook – Harold McGee writing for New York Times
- The gastronomer – Andreas Viestad writing for Washington Post
- The Alchemist: A chef in Chicago wants to blow your mind (About Grant Achatz, part I, part II – from MIT’s Technology review)
- A Menu with Meaning – a multimedia article on molecular gastronomy from Flypmedia
- Observer food monthly for December 2006 had interviews with HervÃ© This, Heston Blumenthal and Ferran AdriÃ¡
- Report from the International Workshop on Molecular Gastronomy held in Erice in 2004 (Jack Lang, egullet)
- Thorvald Pedersen “Kemikeren i kÃ¸kkenet”, Dansk Kemi (regular column, Danish only)
- Thomas HÃ¤usler “Die Jagd nach den perfekten Fritten”, Die Zeit 05.08.2004, 33 (German)
- Sjokoladevitenskap (interview with me, only in Norwegian)
- The INICON site published a lot on molecular gastronomy, texture and flavour (almost 60 separate pdf’s to download) but unfortunately the site has been taken down. The internet archive gives you an idea of what the pages looked like.