"International Journal of Gastronomy and Food Science", the first scientific publication to combine gastronomy and science, has published its fourth issue, available worldwide in digital and print version. The publication was created on the initiative of Mugaritz (run by the chef Andoni Luis Aduriz), AZTI (technology centre specialising in food research) and the Basque Culinary Center (Mondragon University), to facilitate the communication between chefs and scientists around the world.
Jun 18, 2015