The International Journal of Gastronomy and Food Science (IJGFS) is planned for launch this year. Elsevir is mentioned as a publisher, but there is currently no further information on the Elsevir website. The journal is initiated by AZTI-tecnalia, a Spanish technology center specializing in marine and food research, in collaboration with ALICIA, a Catalan research centre focusing on technological innovation in kitchen science and the dissemination of agronourishment and gastronomic heritage. The restaurant Mugaritz and the websites aliment@tec and Ciencia y gastronomia also have their logos on the IJGFS website. The objective of the journal is to “fill the gap in the expanding fields of Gastronomy and Food Science, by adopting a scientific approach”.
In addition to scientific papers and review articles they plan to publish “original recipes” which is novel and unusual for a scientific journal. I must say that I’m curious about how the peer review process of “original recipe” contributions will be. How do you judge novelty and originality of a recipe? For scientific work this is easier as there are comprehensive databases of previously published work. No such database exists for recipes. Nevertheless, it is a goal for the journal to become a communication channel betwen chefs and food scientists, and we’ll probably see recipe contributions from both groups. If the concept of the journal works out and they actually manage to get contributions from chefs and scientists (and hopefully also some joint contributions) the journal will become a quite unique addition to the more food science oriented journals!
From the descriptions it seems that the journal will cover scientific, technological and practical aspects of molecular gastronomy, even though they completely avoid using the molecular gastronomy! Instead they list the following areas of interest: Gastronomy in perspective, Food Science and Gastronomy and Innovation in Gastronomy. Regardless of which labels they use, this all sounds very interesting to me!
An invitation to contribute has been sent out by email and in case you didn’t receive one but would like to contribute I’d recommend you to check out the online invitation and fill out the application form. I’ll return with an update once the journal goes live.
This idea for this journal sounds really exciting. A lot of effort and creativity go into a recipe: technical skills — which increasingly stem from science — must blend with art. I hope the journal becomes a record for those efforts. There is a lot of coverage of the industrial side of food, but almost none of the science and technology of the artisanal side.
We really need a database of recipes. It would be great if it included a historical record. The web way of doing that is to set up a site and ask for people to contribute recipes from old and famous cookbooks.
I just came across your blog and I love it! I’m adding it to my reader.
I’ve always thought chemists make great chefs 🙂
This is a good inovation. I want to be inolved.
I wonder how the scientific articles in this journal would differ from those found in other journals dedicated to food science?