International Journal of Gastronomy and Food Science publishes new issue

The third edition includes contributions from chefs Massimo Bottura and Will Goldfarb and scientists Mike Rogers and Alejandro Marangoni

The International Journal of Gastronomy and Food Science, the first scientific publication to combine gastronomy and science, has published its third issue, which is now available in a digital and print version worldwide. The journal was born from an initiative of Mugaritz (directed by chef Andoni Luis Aduriz), AZTI (a technology centre specializing in food research), and the Basque Culinary Center to facilitate communication between chefs and scientists across the globe.

This new issue features chef Massimo Bottura from three Michelin starred restaurant Osteria Francescana, in Modena, Italy, as a key contributor. In his article, Massimo explains how to apply scientific knowledge to the innovation of a traditional Italian dish, bollito misto, a stew resembling a pot au feu. Leaving the roots of the recipe intact, he documents the nutritional and social benefits of culinary tradition. Understanding and internalising tradition opens the possibility of modifying it.

The publication also boasts the contribution of chef Will Goldfarb who spent his early professional years at El Bulli, after which he distinguished himself internationally with his desserts. As well as explaining his creative process, he recounts a sublime interaction in between science and art through four desserts of his own creation.

On a more scientific level, the contribution of Mike Rogers is highlighted due to his many initiatives to promote the interaction in between science and gastronomy from his seat as a professor in the Department of Food Science at Rutgers University in New Jersey.

Researcher and professor for Tier1 Canada Research Chair for Food, Health and Aging (University of Guelph, Ontario), Alejandro Marangoni, is also featured in the new issue. He is known for his work on the physical properties of food, in particular the structure of fats.

The clear interaction between food and science can be seen in the article “Effect of highly aerated food on expected satiety” from researchers Juan Carlos Arboleya and Maruxa García-Quiroga with contributions from chef Andoni Luis Aduriz and his team. In this work, the design of a highly aerated product was created to prove that the feeling of fullness starts before food is even eaten – it starts at the point of visualisation when the food is initially presented.

Chefs and Scientists

Published by Elsevier, the largest editorial of scientific literature, the International Journal of Gastronomy and Food Science unites chefs and scientists throughout the world. One of the main objectives is to get chefs involved by conceiving culinary projects that nurture the relationship in between cooking, science and research and documenting these projects as an article.

The commitment to the integration of science, art, humanities, sociology and neurosciences with gastronomy differentiates the journal from other culinary publications.

The International Journal of Gastronomy and Food Science also has a diverse scope of editorial consultants with the likes of the French architect and interior designer Bénedict Beaugué involved in its creation.

The printed edition of the International Journal of Gastronomy and Food Science is distributed worldwide in prestigious restaurants, scientific institutions and universities.

The digital version can be seen here: International Journal of Gastronomy and Food Science

For more information visit the website: www.gastronomyfoodscience.com

Twitter: @GastronomyFS