The content of this Journal :
The criteria for a publishable manuscript include these areas of evaluation:
- scholarship,
- novelty,
- utility,
- presentation;
- close relationship with molecular and physical gastronomy (i.e. the scientific study of phenomena occurring during food preparation and consumption).
To be considered for publication by the International Journal of Molecular and Physical Gastronomy, a manuscript must:
- demonstrate scientific and scholarly rigor, supported by up-to-date citations to relevant literature and guided by a rationale for how the work fits into existing knowledge;
- exhibit novelty through original scholarship or a creative or innovative practice (manuscripts cannot be simply translation of national work in English);
- present well-developed ideas in a comprehensive, organized discussion written in clear, concise English and making effective use of display elements (figures, schemes, tables, etc.).
- adhere to the requirements and the protocols outlined in the Instruction to authors for each respective manuscript type and be submitted according to this journal publishing policies.
Sections are distributed in four Parts :
Part 1. NEWS
1.1. Short News :
The articles for the News section should not include original scientific results. They are limited to giving factual information, in less than one printed page (600 words). Information about national or regional developments are welcome, as well as announcement of conferences, workshops, publications, etc.
1.2. Editorials :
The authors discuss a topic or give an opinion. Editorials can deal with a current hot topic in science (Molecular and Physical Gastronomy), technology (applications of Molecular and Physical Gastronomy) or technique, ask fresh questions or give answers with arguments.
These articles cannot include original scientific results. They can be proposed to the Editorial Board or be invited.
1.3. Image for thought (Section Editor: Pr Jose Miguel Aguilera) :
These articles should be focused on one (only one) stunning picture with gastronomic relevance, that attracts the reader’s attention. The aim of these articles revolves around the inquisitive aspects of the image, and its scientific implications.
The detailed description of the manuscripts is given in the Instruction to authors.
1.4. Books reviews and article reviews (Section Editor: Clark Danderson) :
These articles are presenting books and articles that have been already published. They should not be confused with Commentaries (see below), and as they are in the News Part, they should deal with materials that was published within the previous year.
Part 2. SCIENTIFIC PART
2.1. Research Notes:
New scientific results are published in "Research Notes". For molecular and physical gastronomy stricto sensu, they have to be given in a way allowing reproduction, as for any other scientific journal. For educational research, quantitative and qualitative research articles are accepted, as well as theoretical discussion pieces as long as they deal with or include questions of molecular and physical gastronomy.
All manuscripts submitted in this section, as any others from the journal, are peer reviewed in double anonymity (the editor and the reviewers do not know who are the authors, and the authors do not know who are the editor and the reviewers).
2.2. Commentaries (including Commentaries by Reviewers):
In this section, reflections can be published about articles formerly published, discussing scientific, technological or technical interpretation which were give in the commented text.
Commentaries are narrowly focused articles. They can take one of two forms.
The first form aims to highlight one or few interesting research articles formerly published in one scientific journal, to discuss specific issues within a subject area. Opinions can be expressed as long as they are factually based (references).
The second form is a commentary on a study or review that was formerly published or that is soon to be published, and that is interesting enough to warrant further comment or explanation. This type of commentary discusses specific issues within a subject area rather than the whole field, explains the implications of the article, and puts it in context. Opinions are welcome as long as they are factually based.
2.3. Letters to the Editors (Section Editor: Pr Volker Hessel):
Post-publication commentaries on published research is necessary to advancing scientific knowledge. Formal post-publication commentary on published papers can involve either challenges, clarifications or in some cases, replication of the published work and may, after peer review, be published online as a letter to the Editors, usually alongside a reply from the original authors.
Letters to the Editor should ideally be based on knowledge contemporaneous with the original paper, rather than subsequent scientific developments.
If the submission serves only to identify an important error or mistake in the published paper, it will usually lead to the publication of a clarification statement (correction or retraction, for example).
The journal does not consider Letters to the Editor on papers published in other journals (such articles should be published in the same journal as where the discussed article was published).
Letters to the Editor should be less than 1000 words, excluding references. They should be written in a neutral tone and all comments/discussion must relate to the original published article. All such articles considered for publication will be subject to peer review.
The Letters to the Editors are different from correspondence or commentaries (bringing new reflections or reactions induced by a publication). They can deal with the preliminary results of a study, professional or scientific information.
2.4. Reports:
A report is an article which aims less at showing the novelty of a scientific work than showing the importance or novelty of a research.
The key difference between article writing and report writing is that article writing involves the writer's personal work whereas reports include external factual information and evidence. In addition, articles tend to be shorter than reports. A report is detailed usually written in chapters while an article is a concise extract from a report prepared for the purpose of publication in a journal.
These articles can include the opinion of the authors for questions which are not discussed in the literature. The personal opinion of the expert, which should not be confused with professional recommendations, is the characteristic of such articles.
2.5. Opinions :
Opinions are like Editorials, but they can express personal ideas that do not correspond to the ideas of the Editors. They are longer and structured, with subtitles and conclusion. References are very important.
In the Opinion section, authors (understood as expert, citizen, scientist, technologist, technician, whatever the field covered within the limit given above) present and discuss their point of view on the strengths and weaknesses of a scientific hypothesis or theory, of a technical, technological or scientific practice, of an implemented policy or of technical, technological or scientific programs.
These articles encourage a debate that challenges the current state of knowledge or practice in particular field.
These articles are critically reviewed by peers on a double-anonymity basis, but of course the reviewers can only check the factual validity of the information on which the opinions are based, and are not allowed to reject the manuscript when they have a different opinion.
Opinion articles should not be research notes in disguise, with unpublished or original data not reviewed. Similarly, the International Journal of Molecular and Physical Gastronomy does not accept articles that tout specific products.
In contrast, the journal does accept manuscripts written :
- by authors of technical, technological, or scientific journal articles (both the natural and
human/social sciences) that explain their findings to a non-specialist audience,
- or by people from industry who discuss trends in the fields in which they operate
- or by administrators or managers in charge of public policy issues.
For these articles, authors are asked to disclose any potential interests they may have in relation to the theme of the article.
It is good practice for articles of this type to include constructive criticism and to be supported by evidence.
Opinions articles are typically relatively short (2000-2500 words), and this is useful, as often
a succinct argument is more effective when it is free of excessive documentation (which can
make a "Report").
2.6. Perspectives:
Perspective articles point to recent and noteworthy work, whether technical, technological or scientific, but authors should not focus on their own work. Such articles may contextualize recent results, show their intrinsic importance, or point out their relevance to other disciplines. These papers should be novel and not simply summarize published work. They can be requested by the editors, or submitted spontaneously. These articles inform a wide readership of exciting scientific developments in the authors' area of expertise. Other appropriate topics include discussions of methods, books, or meeting highlights (see corresponding sections). Consumer perspectives can fall within the categories accepted here.
A Perspective article, presenting the author's views and ideas about current research or other topics of interest to scientists, should be concise, and well show a new and original view of existing problems, fundamental concepts, or current notions, propose and support a new hypothesis, or discuss the implications of a recently implemented innovation. Perspective articles may focus on current advances and future directions on a topic, and may include original data as well as personal opinion.
Note that the same writing guidelines as for "Opinions" apply to these pieces.
These papers should include a short title (in English), an abstract (less than 150 words), references and may be accompanied by figures and tables. They are subject to the same editorial treatment as all other articles (double anonymous critical analysis, in order to produce texts of academic quality).
2.7. Litterature Reviews (including Discussions of Culinary Precisions):
Articles published in this section include analytical syntheses of research into key topics and issues re. molecular and physical gastronomy, or questions of education or communication in close relationship with molecular and physical gastronomy. C
They can be critical reviews, literature reviews, meta-analyses, scoping reviews, mini reviews (see the Instruction to authors).
2.8. Synthesis:
A synthesis is a written discussion incorporating support from several sources of differing views.
In order to write a successful synthesis essay, one must gather research on a chosen topic, discover meaningful connections throughout the research, and develop a distinctive and interesting argument or perspective. A synthesis is not a summary.
The goal of these mini reviews, signed by a maximum of three authors, is to give a very short and focused reports of literature, through an important article of the discipline; this article should have been published within the last year, and should have an impact on practices.
The content is a short introduction, an abstract of two to five articles and a conclusion.
The number of references should be less than six. The number of words should be less than 1,000.
2.9. Debates:
The goal of this section is to give the divergent opinions of two or three authors, on a particular topic. The arguments are to be given under a concise, but discussed and referenced format.
The goal of this column is to show different perspectives. The topic is given under the form of a question (« Can we... ? Should we ... ? Is it interesting to ... ? »), closed question for which there are two or perhaps three possible answers. Each author has to demonstrate (“why?” - “because”) the hypothesis he/she proposed, in view of a conclusion (perhaps not definitive).
Debate articles are different from Reviews, as the goal is not to show knowledge and practices, but on the contrary to discuss such knowledge and practices, in relationship with the current development of a field.
The text includes a title, keywords, but no abstract.
Before publication, each of the authors gets the article of his/her opponent, with the possibility to change some aspects of his own text, if necessary.
2.10. Conference and Workshops Proceedings:
Proceedings of conferences or of workshops with topics within the scope of the International Journals of Molecular and Physical Gastronomy are welcome.
Manuscripts from oral presentations or texts discussing posters follow in general the advices for research papers, but should be named as “proceedings” and indicate the name of the conference. The organizers are invited to define scope and topics of the workshop/conference by an introduction. Important and substantial questions, answers and discussions after the presentations can be added as an appendix after the manuscript to encourage further ideas and thoughts. Submissions will be peer-reviewed as well.
These are written texts, not just quick notes. They should be structured like reviews or
summaries.
3. MOLECULAR AND PHYSICAL GASTRONOMY AND EDUCATION/COMMUNICATION
3.1. Education Research (Section Editor: Pr Roisin Burke):
Manuscripts submitted in this part should address educational aspects on teaching and learning of, in or related to molecular and physical gastronomy. The journal accepts both quantitative, qualitative and mixed methods studies, where research papers discern themselves from development work in that they are analytical, rather than purely descriptive, thus contributing to new knowledge of education, teaching or learning.
The work should show a connection to relevant educational contexts, such as curricula and knowledge and skills mapping, coursework, public communication, public understanding etc. Relevant arenas in focus include formal education (schools, universities, technical units etc.) as well as non-formal education (museums, exhibitions, forums, etc.), of various age groups, from pre-school to tertiary education and life-long learning, also including in-service education and learning.
Multiple perspectives on education are possible, such as art, history, anthropology, social sciences, education, educational philosophy/theory, educational systems and policy, teaching/learning practices, methods-outcomes and impacts, learners’ and/or educators’ engagement and attitudes, assessment, educational technologies etc., as molecular and physical gastronomy is concerned.
Manuscripts are also accepted on topics related to molecular and physical gastronomy and communication, such as (but not restricted to):
• communication, collaboration and knowledge transfer between fields of practice and actors therein
• history of communication
• communication-oriented literary/linguistic aspects
• journalism and media
• public engagement/understanding/perception
• discourse/debates/controversies (public or otherwise)
• education and learning in non-formal contexts (museums, exhibitions etc.),
• medialisation and mediating tools
• publication and social media
• molecular and physical gastronomy in the public sphere
• discussions of proto-science/anti-science/para-science
• popularisation
• policy and politics
3.2. Development, practices and policy (Section Editor: Pr Roisin Burke):
The journal accepts descriptive manuscripts about educational development and innovation (courses, sequences, teaching materials, etc.), "how to do" (practical, multimedia material), educational documents, trends and policy documents etc. Here the aim is to share/develop materials and methods rather than to produce new knowledge. The novelty/originality criterion still applies, and the section should not publish material found elsewhere (regardless of medium). Translated versions of existing content with the intention to share material internationally are accepted only if they are reconceptualised to an international context, without wording overlap.
3.2.1. New instructional methods, and pedagogies
This category may have a certain overlap with educational research papers, the main difference being that articles in this “New instructional methods and pedagogies” section aim to share methods/thinking rather than develop new knowledge on teaching, learning or communication.
A submission in this section must:
• demonstrate scientific and scholarly rigour, supported by up-to-date citations to relevant literature and guided by a rationale for how the work fits into existing knowledge
• exhibit novelty through original scholarship or a creative or innovative practice.
• have pedagogical content and educational relevance and insight that demonstrate an impact on teaching and learning while articulating audience level, use with students, and details for adopting and adapting the material, if applicable
• be useful to readers by showing a connection to teaching and learning within the context of curricula or coursework
• present well-developed ideas in a comprehensive, organized discussion written in clear, concise English (UK spelling)
• making effective use of display elements (figures, diagrams, tables, etc.). Submitted material may include digital multimedia material.
3.2.2. Courses
Course descriptions can be given at any level, from primary school to continuous education, spanning from teaching molecular gastronomy to using molecular gastronomy for teaching.
An introduction is needed for explaining the context in which the course is given.
Submitting of plain educational material (copies of slides etc.) is not sufficient, and the accounts must include descriptions of context, aims, and explanations of topics taught. The reviewing process cannot reproach to the authors of teaching a matter that is discussed elsewhere, but they will consider the originality of the material proposed and propose improvements (without obligation for the authors to accept them in their teaching). Among the review criteria are the coherence and originality of the course, in view of the context given in the introduction of the manuscript.
3.2.3. How to do and educational material
The “How to do” articles describe a process for making a special technical procedure easier. Here, a bibliography is not needed, but it is appropriate when it describes a new version of an already published process (two references maximum). Material used for teaching can be published, i.e., presentation of videos, protocols for practical experiments, etc. Such materials should be accompanied by descriptions of context, level, aims etc. Submissions may include digital multimedia material. Review rules apply as for other original articles.
For the purpose of indexing, a title and keywords are necessary. Tables, diagrams and figures can be included. Authors can also submit videos or other multimedia as supplemental material. Examples of submissions include but are not limited to reviews of the literature on a fresh or controversial topic (based on bibliography) or a technical procedure. For the general structure, see the instructions of the original articles and reviews.
3.2.4. Practice, trends and policy
Submissions in this category may give a review of what is waited for new scientific, technical practices in education and communication, or descriptions of policy and societal trends with relevance to molecular and physical gastronomy and education or communication. Digital multimedia content can be included as part of these submissions.
Part 4. "EDIBLE IDEAS" (APPLICATION OF MOLECULAR AND PHYSICAL GASTRONOMY TO COOKING)
The sections in this part of the journal deal with the culinary applications of molecular and physical gastronomy, such as molecular cooking (techniques), molecular cuisine (recipes), synthetic cooking, note by note cooing, etc. Technology questions can be discussed.
4.1. Recipes (Section Editor: Paulina Mata):
These texts have to include:
- an introduction explaining the context of the recipe,
- a picture of the dish,
- the general design of the dish (parts, relation between them),
- the list of ingredients in order of use (if the recipe has different parts, break up the ingredient list with headings corresponding to each part; if an ingredient begins with a letter instead of a number, capitalize the first letter),
- the steps for processing: if there are different parts, separate out the methods for making the different parts;
- discussion of the techniques used, results obtained and comment about the social, art and technique aspect of the dish,
- conclusion.
It is recommended to be precise, but as short and concise as possible. The recipe should be reproducible from the given information.
Audio and video documents are welcome.
4.2. Questions and answers:
Often, chefs, students and the public have questions whose answers can be useful for the whole community. Such texts can be short or long, but they should always include references for the answers.
Audio and video documents are welcome.
4.3. Techniques and Tips (Section Editor: Dr Laura Febvay):
These articles explain how to get some special culinary products, such as making a hollow sphere of ice cream, foaming oil, etc.
A thorough discussion of the needed ingredients has to be made.
Audio and video documents are welcome.
4.4. Experimental tests of culinary precisions (Section Editor: Pr Mark Traynor):
Articles of this section should include references of the document or circumstances in which the culinary precisions were given.
The Materials and Methods section of the manuscript is important, and it should be enough for reproduction by the readers.
Audio and video documents are welcome.
