New issue published of the International Publication of Gastronomy and Food Science

Uniting chefs and scientists throughout the world, the International Journal of Gastronomy and Food Science has published its third issue. Published by Elsevier, the largest editorial of scientific literature, it’s the first scientific publication to combine gastronomy and science

The new issue, available in a digital and print versions, features Massimo Bottura from three Michelin Starred restaurant Osteria Francescana in Modena, Italy. In his article, Bottura explains how to apply scientific knowledge to the innovation of the traditional Italian dish bollito misto. Leaving the roots of the recipe intact, he documents the nutritional and social benefits of culinary tradition and how understanding and internalising tradition opens the possibility of modifying it.

The third issue also includes a contribution from Will Goldfarb who spent his early professional years at El Bulli, the legendary three Michelin starred restaurant in Catalonia, Spain. After his time there, he distinguished himself internationally with his desserts. As well as explaining his creativity, he describes the unique interaction between science and art through four desserts of his own creation.

Mike Rogers, a professor in the Department of Food Science at Rutgers University in New Jersey, is featured due to his many initiatives to promote the interaction in science and gastronomy. 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 interaction between food and science can clearly 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, a highly aerated product was created to prove that the feeling of ‘fullness’ starts before food is even eaten. It actually starts at the point of visualisation when the food is initially presented.

The commitment to the integration of science and neuroscience with gastronomy sets the journal apart from other culinary publications. Available now, 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

By Tom Evans