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14 October 2020
Gastronomy takes a step forward in its scientific recognition. The International Journal of Gastronomy and Food Science, achieves an historical impact factor and becomes the first journal that manages to bring gastronomy into the world of scientific publications. After increasing its impact factor over the last year by more than 65% and achieving an impact metric of 2.186, the gastronomic-scientific journal published by Elsevier, whose editor in chief is Juan Carlos Arboleya, a lecturer at the Basque Culinary Center, has overcome the challenge of competing with purely scientific journals and added to its prestige by bringing gastronomy up to the same level of quality.
IJGFS was created in 2012 promoted by Mugaritz and AZTI, and published by Elsevier, the world's biggest scientific literature publisher. Later, the Basque Culinary Center joined as a promoter of this publication which, under a scientific perspective, aspired to become a referential space of communication for chefs and scientists in the five continents, and it seems that they have achieved it at last.
On occasion of this, its promoters and the publisher will hold next 22 October a digital seminar that will review the history of the publication with renowned experts.
The online event, titled “International Journal of Gastronomy and Food Science: when culinary arts and research collide”, will present in English and Spanish the track record of the International Journal of Gastronomy and Food Science (IJGFS), the only indexed research journal that deals with the interaction of food science and gastronomy, with professionals, editors and collaborators from the gastronomy-science sector.
Experts such as Andoni Luis Aduriz, from the Mugaritz Restaurant and honorary editor of IJGFS, Rogelio Pozo, director general of AZTI, Joxe Mari Aizega, director general of the Basque Culinary Center, Juan Carlos Arboleya, lecturer at the Basque Culinary Center and chief editor of IJGFS, Morgane Dagot, editor at Elsevier, Dani Lasa, from Imago and former chief editor of IJGFS, Jorge Ruiz, from the University of Extremadura and associate editor of IJGFS, Charles Spence, professor at Oxford University and associate editor of IJGFS, Jozef Youssef, chef at Kitchen Theory and associate of IJGFS and Julián Otero, R&D at Mugaritz and associate editor of IJGFS, will try to describe the origins of the journal, its creation and how the project developed, and the journal's current performance will be presented, highlighting significant factors in academic publication. In addition, the presentations will be followed by an open debate on the future of the interaction between science and gastronomy, where the audience will have the chance to ask the panellists questions.
The seminar's objective will be, among others, to determine how the science-cuisine interaction can change both the world of science and the world of gastronomy, and will do so by debating different aspects of the journal, such as how the idea arose, the steps taken, the project's complexity, the addition and involvement of the academic world in the project, or the importance of the journal for the Basque Culinary Center.
The dialogue will also centre on the importance of the impact index of IJGFS, where the participants will share their technical point of view and will propose actions to reinforce the impact index and increase the quality of its articles, ending with an open debate on the future of this relationship between science and cuisine and how the journal can help to generate an impact on it.
International Journal of Gastronomy and Food Science: when culinary arts and research collide - PROGRAMME
DATE: 22 October
Time: 17:00 (CEST)
Languages: English/Spanish (simultaneous translation available)
Moderated by: Juan Carlos Arboleya (BCC; chief editor of IJGFS)
PART 1: Institutional debate (30 minutes)
Participants: Joxe Mari Aizega (BCC), Andoni Luis Aduriz (Mugaritz), Rogelio Pozo (AZTI), Morgane Dagot (Elsevier).
PART 2: Technical debate on the journal (30 minutes)
Participants: Dani Lasa (Imago), Jorge Ruiz (University of Extremadura),
Julián Otero (Mugaritz), Jozef Youssef (Kitchen Theory) and Charles Spence (Oxford University).
Free registration here.