Description
The International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. We seek articles with clear evidence of this interaction, and articles focusing only on food science will not be considered. This journal equally encourages scientists and chefs to publish original scientific papers, review articles, commentaries and original culinary works. Chefs, either alone or in collaboration with a research team, are welcome to send papers on any culinary work, conceptual or methodological, developed in a restaurant and related to techniques, ingredients, creative process or concepts. Chefs must clearly indicate the contribution of their work to the progress of gastronomic knowledge. Scientists from all backgrounds are encouraged to send their research related to gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as, but not limited to: Food Science in relation to Gastronomy: food chemistry and physics, food technology, food microbiology and enzymology, genetics/genomics, new ingredients, health and nutrition, new product development Sensory experiences related to food: sensory science, perception, preferences, chemesthesis, enhancing sensory properties of food, neuroscience, psychology (pleasure, interoception…) Innovation in Gastronomy: culinary concepts, creativity in gastronomy, culinary trends, work systems & protocols, culinary performance, culinary techniques, gastronomic experience (interaction exercises, environment, plating etc.) Gastronomy in perspective: gastronomic tourism, sustainability in gastronomy, economic, social and cultural aspects of gastronomy, management of gastronomic business models, culinary traditions, culinary history, bibliographic studies on culinary books (recipes, cook books and menus). IJGFS aims to cover all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history business and management focusing on gastronomy and food sociology. All areas of interest are contributing to a better understanding of this broad term and its practical implications for science and society.
