Molecular and Physical Gastronomy (Molecular Gastronomy, for short) is the scientific activity which looks for the mechanisms of phenomena occurring during culinary activities.
Because Molecular Gastronomy is a specific part of Food Science (by the way, what do you think is "food"?) and because it is not Food Technology, a journal for it was needed. This journal is now alive.
In order to get an idea of what this journal is, please read viewpoints from members of the editorial board : http://www.agroparistech.fr/-The-viewpoint-of-the-editors-.html
Please look at the various columns on the right ("Some information on this journal", "Guide for Authors"), and have a nice and useful reading.
If you have information to publish, please submit proposals to
icmg at agroparistech.fr
