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International Journal of Gastronomy and Food Science

paulj Mar 14, 2012 12:04 PM

This is a new open source journal, currently available online. Check it out, especially if interested in molecular gastronomy.


Review article on sous vide

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    p3rm3n RE: paulj Sep 3, 2012 10:52 AM

    Thank you For The information. I am obsessed with The topic. Needs more expert information about it. If you Ever know if There is any of molecular gastronomy classes offered In Los Angeles, please let me know. Thank you

    3 Replies
    1. re: p3rm3n
      paulj RE: p3rm3n Sep 3, 2012 11:36 AM

      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

      1. re: p3rm3n
        ferret RE: p3rm3n Sep 6, 2012 07:43 AM

        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.

        1. re: ferret
          drongo RE: ferret Sep 6, 2012 09:14 AM

          It's interesting that the article by Aguilera in the first issue of the journal actually mentions the Harvard series.

      2. drongo RE: paulj Sep 6, 2012 08:53 AM

        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... .

        1. paulj RE: paulj Sep 6, 2012 01:25 PM

          Just stumbled across the account from FXCusine of a Hervé This seminar in 2008. As expected from this blogger it has some great photos.


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