A new online open-access journal called Flavour has just started publication. The first issue has three articles and an editorial.
encourages contributions not only from the academic community but also from the growing number of chefs and other food professionals who are introducing science into their kitchens. . . . often in collaboration with academic research groups.
The first set of articles has an example of a collaboration between chefs and professional scientists — how to get a strong umami flavor from Nordic seaweed. Then you add the flavor to ice cream. Which reminds me of dessert at a friend’s house where he poured expensive balsamic vinegar on vanilla ice cream.
Thanks to Melissa McEwen.