About Gastronomy

Aims

Gastronomy (ISSN 2813-513X) is an international, peer-reviewed, open access journal on gastronomy and culinary arts. It mainly publishes reviews, research papers, and communications. Our aim is to publish papers exploring all aspects related to gastronomic sciences, including agro-bioscientific, technological, biomedical, ecological, cultural, and social perspectives. We welcome manuscripts on global food practices and their impacts on health, the environment, the economy, and culture. Full experimental details should be provided so that the results can be reproduced; there is therefore no restriction on the maximum length of papers. Electronic files presenting the full details of the experimental procedure, if unable to be published in a standard text-based format, can be uploaded alongside the paper as supplementary material.

Scope

1. Gastronomic Sciences
   • Gastronomic engineering and technology.
   • Gastro-chemistry and gastro-physics.
   • Food microbiology, enzymology, and safety.
   • Gastronomic safety and nutrition.
   • New ingredients and dish development.
   • Gastronomic and sensory experience.
   • Product development and byproduct utilization.
   • Psychological and cognitive sciences in gastronomy.
   • Taste sciences and genetics.

2. Culinary Science and Art
   • Culinary techniques, concepts, and innovation.
   • Molecular gastronomy and science‑based culinary tools.
   • Gastronomic experience and food aesthetics.
   • Food styling, photography, art, and storytelling.

3. Social Sciences and Humanities in Gastronomy
   • Food sociology, consumer studies, and gastronomic tourism.
   • Anthropology, cultures, ethnobiology, and food heritage.
   • Food history, geography, and educational programs.
   • Food policies, sovereignty, law, and communication.
   • Economy of gastronomy and hospitality.
   • Sustainability and food‑related quality of life.

MDPI Publication Ethics Statement

MDPI is a member of the Committee on Publication Ethics (COPE). MDPI takes the responsibility to enforce a rigorous peer-review together with strict ethical policies and standards to ensure to add high quality scientific works to the field of scholarly publication. Unfortunately, cases of plagiarism, data falsification, inappropriate authorship credit, and the like, do arise. MDPI takes such publishing ethics issues very seriously and our editors are trained to proceed in such cases with a zero tolerance policy. To verify the originality of content submitted to our journals, we use iThenticate to check submissions against previous publications.

Book Reviews

Authors and publishers are encouraged to send review copies of their recent related books to the following address. Received books will be listed as Books Received within the journal's News & Announcements section.

MDPI
Grosspeteranlage 5
CH-4052 Basel
Switzerland

Copyright / Open Access

Articles published in Gastronomy will be Open-Access articles distributed under the terms and conditions of the Creative Commons Attribution License (CC BY). The copyright is retained by the author(s). MDPI will insert the following note at the end of the published text:

Reprints

Reprints may be ordered. Please contact publisher@mdpi.com for more information on how to order reprints.

Announcement and Advertisement

Announcements regarding academic activities such as conferences are published for free in the News & Announcements section of the journal. Advertisement can be either published or placed on the pertinent website. Contact e-mail address is gastronomy@mdpi.com.

Editorial Office

For further MDPI contacts, see here.