Sections

The various sections

The various sections of the journal

The content of this Journal :

  1.  
  2. News
    Short News
    Editorials
    Image for thought (Section Editor: Pr Jose Miguel Aguilera)
    Books reviews  and article reviews (Section Editor: Clark Danderson)
     
  3. Scientific Part
    Research Notes
    Commentaries (including Commentaries by Reviewers)
    Letters to the Editors (Section Editor: Pr Volker Hessel)
    Reports
    Opinions
    Perspectives
    Litterature Reviews (including Discussions of Culinary Precisions)
    Synthesis
    Debates
    Conference Proceedings
     
  4. Molecular Gastronomy and Education
    Courses  (Section Editor: Pr Roisin Burke)
    How to do
    Practice and trends
    Educational Developments
    Educational Documents
     
  5. "Edible Ideas" (applications on molecular and physical gastronomy to cooking)
    Recipes (Section Editor: Paulina Mata)
    Questions and answers

    Techniques and Tips (Section Editor: Dr Laura Febvay)
    Experimental tests of culinary precisions (Section Editor: Pr Mark Traynor)

Date de modification : 27 septembre 2023 | Date de création : 23 février 2023 | Rédaction : H. This