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18 June 2015
"International Journal of Gastronomy and Food Science", the first scientific publication to combine gastronomy and science, has published its fourth issue, available worldwide in digital and print version. The publication was created on the initiative of Mugaritz (run by the chef Andoni Luis Aduriz), AZTI (technology centre specialising in food research) and the Basque Culinary Center, to facilitate the communication between chefs and scientists around the world.
This new issue is backed by the special collaboration of the famous chef José Andrés, included in the 2012 Time 100 list, containing the "100 Most Influential People in the World". Another special collaboration to highlight is that of the scientist and pioneer of sous-vide (vacuum cooking), Bruno Goussault, one of the people at the vanguard of the culinary movement who has trained many Michelin star chefs, both in Europe and in the US, on the application of sous-vide cooking.
This new issue particularly focuses on the Mediterranean diet. In this sense, and led by Massimiliano Renna, some traditional Italian recipes are examined from a gastronomic and nutritional perspective. In this interesting article we can clearly see how, through a really positive sensory experience, we can achieve a significant improvement in health and nutrition. The influence of the borage plant commonly used as a condiment in dishes like pasta is also brilliantly tackled by Alessandro Miceli by studying its antibacterial capacity and sensory quality in traditional Mediterranean dishes. Nikos Krigas closes this Mediterranean block using a perennial aromatic plant that flowers in summer and only grows wild in the mountains and gorges of the island of Crete. Nikos promotes new and interesting culinary uses for this plant traditionally used in a medical context.
The magazine also celebrates the contribution of researchers and chefs from the Basque Culinary Center, Mugaritz and AZTI, who presented a new block on fermentations, a very hot topic right now in the culinary vanguard. The use of new ferments in modern cuisine can create a large number of new textures. The article written by Igor Cantabrana, Ramon Hernandez and Igor Periseé shows different applications of these new ferments and the resulting creation of innovative culinary dishes. Bread also plays an important role in this issue, thanks to Iñaki Alava, who shows how the addition of dried fruit can have a positive effect on the stability and formation of bread dough and the quality of the baked bread.
This issue also contains the presentation from the University of Oviedo, led by the scientist Mario Diaz, of a new formulation of low cholesterol dessert. Morten Paulsen of the Norwegian University of Life Sciences also demonstrates new know-how on the usual combinations of food and drink.
Chefs and Scientists
Published by Elsevier, the largest publisher of scientific literature, the "International Journal of Gastronomy and Food Science" brings together chefs and scientists from around the world. One of the main objectives is to get the chefs involved in the conception of culinary projects that nurture the relationship between cooking, science and research, and to document these projects in an article.
His commitment to the integration of science, arts, humanities, sociology and neuroscience with gastronomy sets this publication apart from other food magazines.
The "International Journal of Gastronomy and Food Science" also has a wide range of editorial consultants, such as the French architect and interior designer Benedict Beaugué, who collaborates in its creation, or Harold McGee, current guru of the interaction between science and cuisine
The printed edition of the "International Journal of Gastronomy and Food Science" is distributed worldwide, in prestigious restaurants, scientific institutions and universities.
For more information please visit the website: www.gastronomyfoodscience.com