The “International Journal of Gastronomy and Food Science” is the first international scientific publication that brings together the disciplines of gastronomy and science. It is a meeting grand where chefs and scientists from all over the world can share their ideas and knowledge. The journal was the initiative of Mugaritz and Azti-Tecnalia, a technological centre specialized in food and marine research, at a later date the Basque Culinary Center came on board.

 

The “International Journal of Gastronomy and Food Science” which is published by Elsevier, the world’s biggest publisher of scientific material, counts upon the contribution of important chefs for its elaboration. It offers them a platform for articles on their culinary projects and also on the relation which exists these projects and science and research. 

 

The journal which is entirely published in English aims to document the historical-gastronomical legacy and at the same time to make a record of all culinary innovations from a technical and theoretical point of view. 

 

The print edition of “International Journal of Gastronomy and Food Science” is distributed in some of the most precious restaurants of the world as well as in scientific organizations  and universities related to the food industry. The downloable can be found in www.journals.elsevier.com/international-journal-of-gastronomy-and-food-science y www.sciencedirect.com. The digital edition,  www.gastronomyfoodscience.com, offers summaries of the articles as well as interviews with the authors and extra content. You can follow the journal on Twitter: @GastronomyFS

 

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