Molecular Gastronomy (Journal)

Molecular Gastronomy

Molecular Gastronomy (Journal)

28 février 2023

Rédaction: H. This

Molecular Gastronomy is a scientific journal, diamond model, double blind evaluation of the manuscripts, about molecular and physical gastronomy, educational practices and applications to cooking.

Molecular Gastronomy is a scientific journal, diamond model, double blind evaluation of the manuscripts, about molecular and physical gastronomy

It is directed by an Editorial Board : here

For submitting manuscripts
- use the Instructions to Authors
- send your material at icmg@agroparistech.fr

It publishes articles in various columns :

  1. News Section
    Editorials
    Letters to the Editor
    News
    Image for thought
    Book and article reviews
     
  2. Scientific section
    Research Notes
    Correspondance, commentaries
    Point of view from an expert
    Debate
    Reports, Reviews and Synthesis
    Opinions
    Perspectives
    Commentaries by Reviewers
    Conference Proceedings
    What's new in?
     
  3. Molecular Gastronomy and Education
    Courses
    How to do
    Practice and trends
     
  4. "Edible Ideas" (applications on molecular and physical gastronomy to cooking)
    Recipes
    Questions and answers

All articles can be seen here : articles per year

Date de modification: 21 mai 2023