The "International Journal of Gastronomy and Food Science", the first journal to bring culinary arts and food research together, is shortly to be launched.

Published by Elsevier and - with the AZTI-Tecnalia technological centre, the Mugaritz restaurant and the Alicia Foundation as promoters -, the journal reviews and explores all the current aspects in these two fields and in full technological expansion: nutrition, new recipes (the journal will act as a depositary for novel culinary dishes), science applied to food, food service, global tendencies in food (health, globalisation, ethnic tastes, and so on) as well as the cultural aspects of cuisine.

The "International Journal of Gastronomy and Food Science" will embrace three areas of interest: the culinary arts in perspective; science and cuisine; and innovation in gastronomy. The hoped-for result is the development of a new forum that combines the interests of both worlds which, while sharing the same bases - "foodstuffs" -, they frequently talk different languages. Moreover, it aspires to become a channel of communication between cooks/chefs and food researchers and investigators.

Further information: http://www.azti.es/ijgfs/index.htm

Translation: Basque Research

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