4 Application of Molecular and Physical Gastronomy to technique and art ("Edible ideas")

4.1. Recipes Manuscripts submitted to this section must focus on original recipes with an innovative character. These, for example, may involve techniques not considered classical (molecular cuisine), or they may involve the use of ingredients which were not used in the past in occidental cuisines (for example, algae or algae extracts, plants fractions, etc.) . Manuscripts must include - Title; - Abstract; - Keywords. And also the following five sections: - Introduction: giving a contextualization and justification of the work and indication of the objectives; - Materials and Methods: with the presentation of the recipe (see rules below) in a complete, precise and concise manner, which must be clear and easy to follow; - Results and Discussion: the results must be clear and concise and include relevant photos; the discussion should comment on the techniques used and the results obtained, as well as the social, artistic and technical aspects of the dish and how the objectives were achieved, the innovative nature of the work must also be justified; - Conclusions: these should be short, consequential to the results and mention how the work contributes to the field of culinary technology; - References - relevant references should always be included. The citation and reference format described in the Instructions for Authors must be used. The recipe must be reproducible from the information provided and must be formatted according to the following rules: - The dish must have a name; - Recipes should start with the overall design of the dish (parts and relationship between them); - If possible, the number of servings should be included; - If the recipe has different parts, each one must be presented separately, with their respective titles, and each one must include the list of ingredients and the method of preparation; - Ingredient lists must be written in the order in which they are used; - If an ingredient starts with a letter instead of a number, capitalize the first letter; - Values ​​must be accurate; - Weight and volume units throughout the recipe must be consistent (metric system always); - The recipe should end with instructions on how to assemble the different components in the final dish, including a photo of the dish. Audio and video documents are welcome.