Writing and reviewing recipes submitted to the International Journal of Molecular and Physical Gastronomy

Writing and reviewing recipes submitted to the International Journal of Molecular and Physical Gastronomy

Hervé This vo Kientza1, Róisin Burke2, Reine Barbar3, Paulina Mata4, Maria Cruz Figueroa Espinoza5, Zeynep Delen Nircan6, Esteban Echeverria7

1. Inrae-AgroParisTech International Centre of Molecular and Physical Gastronomy, France.
2. School Culinary Arts and Food Technology, TU Dublin, City Campus, Dublin 7, Ireland.
3. UMR IATE (INRAE, Institut Agro Montpellier, Université de Montpellier), 2 Place Viala, 34060 Montpellier, France.
4. Department of Chemistry, NOVA School of Science and Technology, NOVA University of Lisboa, Quinta da Torre, 2829-516 Caparica, Portugal
5. QuaWriting and reviewing recipes submitted to the International Journal of Molecular and Physical Gastronomylisud, Avignon Université, CIRAD, Institut Agro, IRD, Université de Montpellier, Université La Réunion, Montpellier, France
6. Gastronomy and Culinary Arts Program, Özyeğin University, Istanbul, Türkiye and Ege'de Atölye (www.egedeatolye.org), Independent Scholarly Initiative
7. Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark

*Correspondence: icmg@agroparistech.fr

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Abstract
To help authors structure and write manuscripts submitted to the section “4. Edible ideas”, subsection “4.1. Recipes" of the International Journal of Molecular and Physical Gastronomy, we offer here a description of the information that is required for articles to be published in this section. This description is also intended for reviewers who agree to evaluate manuscripts.

Keywords
recipe, structure, evaluation, novelty, writing

Edited by: 
Anonymous

Reviewers:
1. anonymous
2. anonymous

Received: 
8 June 2026

Accepted : 
20 June 2026

Published: 
29 June 2026.

Section:
This article was published in the “Editorials” section of the International Journal of Molecular and Physical Gastronomy

Citation:
This vo Kientza H, Burke R, Barbar R, Mata P, Figueroa Espinoza MC, Delen Nircan Z, Echeverria E. 2026. Writing and reviewing recipes submitted to the International Journal of Molecular and Physical Gastronomy, International Journal of Molecular and Physical Gastronomy, 12(1), 7, 1-10. doi: 10.17180/ijmpg-2026-art07.