• The ‘International Journal of Gastronomy and Food Science' is a channel for communication for chefs and scientists all over the world
• The publication will be a record for culinary memory and new recipes

(Madrid. 26 January 2012). The 10th International Gastronomy Summit ‘Madrid Fusion 2012' has been the scenario chosen by Mugaritz and Azti-Tecnalia, the expert R+D Centre in Marine and Foodstuff Research, for the official presentation of the ‘International Journal of Gastronomy and Food Science', the first scientific publication on an international level to combine gastronomy and foodstuff research in the publishing sector. Andoni Luis Aduriz, the Mugaritz chef, and Begoña Pérez Villarreal, Chief Marketing Officer at AZTI-Tecnalia, were in charge of the presentation.

The ‘International Journal of Gastronomy and Food Science' is being promoted by Mugaritz and AZTI-Tecnalia, and published by Elsevier, the biggest publishers of scientific literature worldwide. From a scientific perspective, the new publication aims to become a top space for communication for chefs and scientists all over the world.

One of the aims of the publication is to be a record of culinary knowledge. What the promoters of the journal are setting out to do is to ensure that not only the historical, gastronomic legacy, but also everything currently emerging in the various cuisines gets accurately recorded from the theoretical and technical perspective, and will thus provide a rigorous record of the ownership or authorship of a new dish or new proposal. By way of example, the first issue includes an article on the introduction into gastronomy of the priprioca, an Amazonian plant whose roots contain a highly prized oil owing to its aromatic qualities and used until now exclusively for cosmetics.

The ‘International Journal of Gastronomy and Food Science', written entirely in English and which comes out every six months (two issues per year), covers three main areas: ‘Gastronomy in perspective', ‘Science and gastronomy' and ‘Innovation in gastronomy'. The first includes articles on culinary techniques, the history of gastronomy, nutrition, international dietary trends, studies dealing with consumers, ethnic tastes and anthropology, among others. The second area deals with scientific documents mostly produced by chefs and scientists from a range of disciplines. The last section is devoted to articles written by chefs about their original creations.

The journal has an editorial committee made up of a prestigious team featuring internationally recognised chefs like the Brazilian Alex Atala, the Peruvian Gastón Acurio, the Australian Barbara Santich, the American David Chang or the Briton Heston Blumenthal. The first issue includes articles signed by specialists in different sectors, like architects, chefs, engineers and mathematicians, from many different places like Germany, Brazil, Australia, Spain, Chile, the United States or France.

The print edition of the ‘International Journal of Gastronomy and Food Science' is distributed among the world's top restaurants as well as among scientific organisations and universities linked to food. A digital version is available for downloading from www.elsevier.com/wps/locate/ijgfs and, from February onwards, from www.sciencedirect.com

Collaboration since 2006

AZTI-Tecnalia and Mugaritz's R+D Department have been working together since 2006 in the development of new formulations and textures in gastronomy, improvement of foodstuffs and the creation of new foodstuff products for the industry.

This "ideas laboratory" is taking advantage of creativity in haute cuisine and is complementing it with scientific and technical knowledge, which boils down to fresh proposals and solutions for the foodstuffs industry: products of great culinary quality, technologies adapted to the real needs of the kitchen, and specific training.

Some of the work developed by AZTI-Tecnalia and Mugaritz has focussed mainly on improving culinary formulas, and obtaining surprising textures and aromas by using scientific knowledge about the behaviour and interaction of foodstuff components by adapting cutting-edge technologies and methodologies.

AZTI-Tecnalia, added value for the foodstuffs sector
As the promoter of the publication, the AZTI-Tecnalia R+D centre is aiming to foster the relationship between science and gastronomy internationally and also to generate added value for the foodstuff and gastronomic sector. AZTI-Tecnalia is a Foundation whose aim is social development and the enhancement of competitiveness in the sectors in which it operates, the sea and foodstuffs, by means of technological research and innovation. Its Foodstuffs Research Unit has its headquarters in Derio (Bizkaia, Basque Country) in an innovative building incorporating the most advanced services and facilities, all designed to offer the best service in Research, Development and Innovation for the foodstuffs industry.

Mugartiz, beyond gastronomy

Mugaritz (Errenteria, Gipuzkoa-Basque Country) first opened in 1998 under the management of Andoni Luis Aduriz. Mugaritz's activity combines its culinary work with cultural, publishing, research, popularisation, training and advisory projects, among others. These synergies confirm it as one of the most avant-garde and unique restaurants on the international scene. Basically, it aims to encourage and work on the evolution of the gastronomic and cultural world through the integration of a vast range of disciplines that can enrich the culinary experience.

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