The ‘International Journal of Gastronomy and Food Science’, the first international scientific publication to combine gastronomy and science, has published its second issue and has established itself as a benchmark communication forum for chefs and scientists across the five continents. The journal stems from an initiative by Mugaritz, run by Andoni Luis Aduriz, and AZTI-Tecnalia, a technology centre specialising in marine and food research, which has recently joined the Basque Culinary Center as a new promoter.

Published by Elsevier, the largest publisher of scientific literature worldwide, the ‘International Journal of Gastronomy and Food Science’, has managed to involve, in a single project, chefs and scientists from around the world. One of the objectives achieved by the journal has been to involve great chefs in preparing and writing articles on their culinary projects and the relationship between their gastronomic work and science and research.

As evidence of the involvement of great chefs, the second issue features an article by Josean Alija, where he describes, from a scientific perspective, the creation of desserts with no added sugar or the article by Eneko Atxa, explaining how it is possible to naturally extract aromas and transfer them to the plate, without using aggressive techniques. Similarly, we can highlight the article by the American researcher Christine E. Hansen on chemical and sensory changes during flambéing.

A distinct aspect of the journal is that it combines different fields of thought and science, such as art, humanities, sociology and neuroscience, in their relationship and interaction with gastronomy. Thus, the journal has the support, as associate editors, of personalities from very different areas, such as Benedict Beaugué, French architect and decorator, Erik van der Linden, Professor of Physics and Physical Food Biology at the University of Wageningen (Netherlands) and Andoni Luis Aduriz, internationally recognised for his innovative profile. The director of the journal is Juan Carlos Arboleya, Doctor of Physical Biochemistry at AZTI- Tecnalia researcher.

The editorial board is completed by a prestigious team, which include internationally recognised chefs from Brazil, Alex Atala, Peru, Gaston Acurio, Australia, Barbara Santich, the US, David Chang and the UK, Heston Blumenthal.

Perspective, science and innovation

The ‘International Journal of Gastronomy and Food Science’, which is written entirely in English, covers three main areas: ‘Gastronomy in Perspective’, ‘Science and Gastronomy’ and ‘Innovation in Gastronomy’. The first includes articles about culinary techniques, history of gastronomy, nutrition, international food trends, consumer studies, ethnic flavours and anthropology, among other topics. The second area focuses on scientific papers mostly written â��â��by chefs and scientists from different disciplines. The last section is for articles written by chefs on their original creations.

The journal will also serve to create a record of culinary knowledge. The aim of the three promoters is for the historic-gastronomic legacy and all the new developments that arise in kitchens today to be perfectly represented from the theoretical-technical perspective. Thus, there will be rigorous proof of ownership or authorship of a new dish or a new proposal.

The printed edition of the ‘International Journal of Gastronomy and Food Science’ is distributed in the most prestigious restaurants worldwide, as well as at scientific institutions and universities related to food. There is a digital version that can be downloaded from the webs www.elsevier.com/wps/locate/ijgfs and www.sciencedirect.com. The digital edition, www.gastronomyfoodscience.com, offers summaries of articles and interviews with the authors, among other content. The journal also has a Twitter account: @GastronomyFS.