{"id":8753,"date":"2013-11-06T10:31:15","date_gmt":"2013-11-06T09:31:15","guid":{"rendered":"http:\/\/centmagazine.co.uk\/?p=8753"},"modified":"2013-11-05T18:31:29","modified_gmt":"2013-11-05T17:31:29","slug":"juxtaposed-the-science-of-gastronomy","status":"publish","type":"post","link":"https:\/\/staging.centmagazine.co.uk\/?p=8753","title":{"rendered":"Juxtaposed: The Science of Gastronomy"},"content":{"rendered":"

We\u2019ve long reserved shelf space in our homes for beautiful hard-backed cookery books, over which we can swoon and indulge a love for food. If you\u2019re more interested in the science of cuisine, however, then there\u2019s a new publication from chef Adoni Aduriz and the Basque Culinary Center<\/a> that might be a little more up your street.<\/p>\n

\"Food<\/a><\/p>\n

The peer-reviewed International Journal of Gastronomy and Food Science<\/i><\/a> is the first scientific publication to combine its two areas of interest, and the newly published second issue promises to delight and educate in equal measure. The editorial panel includes the UK\u2019s resident gastro-scientist-in-chief Heston Blumanthal<\/a>, which is hardly surprising considering his penchant for experimental cooking and ice cream frozen in liquid nitrogen. Joining him are the USA\u2019s David Chang, Brazil\u2019s Alex Atala, Australia\u2019s Barbara Santich and Peru\u2019s Gaston Acurio, whom among others ensure that the journal\u2019s scope is truly international.<\/p>\n

Food is often thought of as academically relevant in social and cultural studies, and there are thousands of literary tales whose main crises surround food or its consumption. With the arrival of IJGFS, science can finally claim its place in culinary discourse, and it does so with an intelligent set of subsections that cover both cultural (\u2018Gastonomy in Perspective\u2019) and technological (\u2018Innovations in Gastronomy\u2019) aspects of cuisine respectively.<\/p>\n

According to the journal\u2019s preface, its central focus is to marry the two elements intrinsic to its ethos: \u201cinspiration from the chef\u2019s point of view and understanding in scientific terms\u201d. In this issue, such a union manifests itself in articles that review and explore the somewhat opposed skills of flamb\u00e9 cooking and caviar spherification<\/a> (for those of us who are yet to get to grips with gastronomic science, that\u2019s the shaping of a liquid into spheres).<\/p>\n

So bring your boiling tubes, Bunsen burners and flameproof aprons to the kitchen: food is about to get gloriously technical.<\/p>\n","protected":false},"excerpt":{"rendered":"

We\u2019ve long reserved shelf space in our homes for beautiful hard-backed cookery books, over which we can swoon and indulge…<\/p>\n","protected":false},"author":4,"featured_media":8771,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[1],"tags":[3383,3377,3380,3382,3376,3379,370,3385,3381,3375,1059,3378,3384,3374],"features_issues":[],"featured_themes":[],"ppma_author":[16670],"class_list":["post-8753","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-100-percent-design","tag-academic-journal","tag-adoni-aduriz","tag-alex-atala","tag-barbara-santich","tag-basque-culinary-center","tag-david-chang","tag-food","tag-food-inspiration","tag-gaston-acurio","tag-gastronomy","tag-heston-blumenthal","tag-international-journal-of-gastronomy-and-food-science","tag-kitchen-science","tag-science"],"yoast_head":"\nJuxtaposed: 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