International Journal of Gastronomy and Food Science
This is a new open source journal, currently available online. Check it out, especially if interested in molecular gastronomy.
Review article on sous vide
A book on the same topics is Kitchen as Laboratory
I read a library copy.
the first book from Hervé This who coined the phrase Molecular Gastronomy
I posted elsewhere about this but Harvard's 3rd Lecture Series on Science and Cooking has just started and the past 2 seasons' lectures are available for free downloading online:
They feature guest lecturers like Ferran Adria, Grant Achatz, Jose Andres, Joan Roca and Wylie Dufresne. Fun and informative.
That first issue was January 2012, and if they are really going to do 2 per year (as they stated) then we should have seen the 2nd by now.
The first issue was free, but any subsequent issues won't be -- Elsevier's standard rate is $31.50 (per article, not per issue). Elsevier is controversial in scientific circles -- e.g. see http://www.nature.com/news/elsevier-b... .