International Journal of Gastronomy and Food Science - Volume 1 - Issue 1 

On the idea of novelty in cuisine: A brief historical insight

Fulltext Access 10 Pages 2012

Sous vide cooking: A review

Fulltext Access 16 Pages 2012

The engineering inside our dishes

Fulltext Access 6 Pages 2012

Cooking and nutritional science: Gastronomy goes further

Fulltext Access 9 Pages 2012

Hydrocolloids between soft matter and taste: Culinary polymer physics

Fulltext Access 8 Pages 2012

Improvement of a culinary recipe by applying sensory analysis: Design of the New Tarte Tatin

Fulltext Access 7 Pages 2012

Defining microbial terroir: The use of native fungi for the study of traditional fermentative processes

Fulltext Access 6 Pages 2012

Culinary trompe-l'oeil: A new concept in coating

Fulltext Access 8 Pages 2012