international journal of gastronomy and food science
DESCRIPTION
‘International Journal of Gastronomy and Food Science’ is an English language, peer-reviewed publication in the area of Gastronomy and Food Science. The journal reviews and explores adopting a scientific approach all the current facets of this growing field: applied culinary and food science, technology, new culinary concepts, nutrition, food service, global tendencies in food (health, globalisation, ethnic flavours, etc.) and the socio-cultural aspects of gastronomy. ‘International Journal of Gastronomy and Food Science’publishes original scientific papers, review articles and original culinary concepts in the form of short communications.TRANSCRIPT
Begoña Pérez-Villarreal. SpainGeneral [email protected]
Harold McGee. USAAssociate Editor - Area 1
Benedict Beaugé. FranceAnthony Blake. UK
Priscilla P. Ferguson. USAYukio Hattori. Japan
Jean-Pierre Lemasson. CanadaJill Norman. UK
Barbara Santich. AustraliaCharles Spence. UK
Jeffrey Steingarten. USAUnai Ugalde. Spain
Erik van der Linden. HollandAssociate Editor - Area 2
Jose Miguel Aguilera.ChileJuan Carlos Arboleya. Spain
Peter Barham. UKPere Castells. Spain
Bruno Goussault. FranceMariana Koppmann. Argentina
Iñigo Martínez de Marañón. SpainJulian McClements. USA
Jorge Ruiz. SpainJob Ubbink. SpainCesar Vega. USA
Andoni Luis Aduriz. SpainAssociate Editor - Area 3
Gaston Acurio. PeruAlex Atala. BrazilMaxim Billet. USA
Heston Blumenthal. UKSebastien Bras. France
David Chang. USAWilly Dufresne. USA
Denis Martin. SwitzerlandRene Redzepi. Denmark
EDITORIAL BOARD
International Journal of Gastronomy and
Food Science
Published by:
Promoted by:
Collaborator:
Collaborators in the launching of the Journal:
For the electronic version of the Journal go to: www.sciencedirect.com/science/
journal/1878450X
If you consider that you can contribute as author to this Journal, please go to the
head “Submit an article” in: www.elsevier.com/wps/locate/ijgfs
The main objective of the ‘International Journal of Gastronomy and Food Science’ is to fill a gap in the expanding fields of Gastronomy and Food Sciences by adopting a scientific approach. Today more than ever before, there are many teams composed of scientists, chefs, historians, anthropologists, designers and people of many other disciplines all working together to develop cooperative food-related projects. And there is a clear need which this journal aims to cover: this is the establishment of a new dialect, a new framework for the development and recording of all the collaborative work that it is done and the knowledge that it generates.With the aim of staying ‘‘up-to-date’’ on the latest developments in Gastronomy and Food Sciences, the journal will include:
● Scientific papers. ● Review articles. ● Original culinary concepts.
The result is a new forum which combines these two interests, Gastronomy and Food Science, which both share the same objective, ‘‘food’’, but which normally speak different languages. The ultimate goal is to construct a communication channel between chefs and food scientists.
‘International Journal of Gastronomy and Food Science’ is an English language, peer-reviewed publication in the area of Gastronomy and Food Science. The journal reviews and explores adop-ting a scientific approach all the current facets of this growing field: applied culinary and food science, technology, new culinary concepts, nu-trition, food service, global tendencies in food (health, globalisation, ethnic flavours, etc.) and the socio-cultural aspects of gastronomy.‘International Journal of Gastronomy and Food Science’publishes original scientific papers, re-view articles and original culinary concepts in the form of short communications.
● Gastronomy in perspective: Revision papers and articles on interactive areas: culinary techniques, history of gastronomy, global trends, consumer attitude studies, anthropo-logy, etc
● Food Science and Gastronomy: Scientific pa-pers by specialized scientists and chefs wor-king in the interface.
● Innovation in Gastronomy: Technology pa-pers and notes by chefs writing on original recipes.
AIMS & SCOPE
AREAS OF INTEREST
TECHNICAL CORNER
ADVERTISING INFORMATION
Title: “International Journal of Gastronomy and Food Science” Production and hosting by: ElsevierEditor: AZTI-Tecnalia in collaboration with an international group of eminent researchers and gastronomy expertsEditorial Board: Made up of international members providing clear expertise (scientists, cooks, gastronomy writers and critics, consumer experts, …) and covering the areas of interest identified for this journal. Launched in: 2012Language: EnglishAudience: 280,000 potential monthly users for the online version.Periodicity: 2 issues per year.
Advertising orders and inquiries may be sent to Mer-cedes Fdez-Monge, Parque Tecnológico de Bizkaia. Astondo Bidea – Edif. 609, 48160 Derio (Bizkaia) SPAIN, Tel: +34 94 657 4000, E-mail: [email protected] publication of this journal is made possible through financial support of AZTI-Tecnalia.
The first international journal to combine food sciences and gastronomy