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Available on line at www.sciencedirect.com International Journal of Gastronomy and Food Science 1(2012)1–2 Foreword from the editors

International Journal of Gastronomy and Food Science 1(2012)3–4 Contributors

International Journal of Gastronomy and Food Science1(2012)5–14 On the idea of novelty in cuisine A brief historical insight

International Journal of Gastronomy and Food Science1(2012)15–30 Sous-vide cooking:A review

International Journal of Gastronomy and Food Science1(2012)31–36 The engineering inside our dishes

International Journal of Gastronomy and Food Science1(2012)37–45 Cooking and nutritional science:Gastronomy goes further

International Journal of Gastronomy and Food Science1(2012)46–53 Hydrocolloids between soft matter and taste:Culinary polymerphysics

International JournalofGastronomyandFoodScience1(2012)54–60 Improvement of a culinary recipe by applying sensory analysis: Design of the New Tarte Tatin

InternationalJournalofGastronomyandFoodScience1(2012)61–63 A new ingredient: The introduction of priprioca in gastronomy

Defining microbial terroir: The use of native fungi for the study of traditional fermentative processes

International Journal of Gastronomy and Food Science1(2012)70–77 Culinary trompe-l’oeil:A new concept in coating

International Journal of Gastronomy and Food Science1(2012)78–80 Dry aging beef