Science, Art, Culture, and Culinary Innovation in Gastronomy
A special issue of Gastronomy (ISSN 2813-513X).
Deadline for manuscript submissions: 20 July 2026 | Viewed by 12
Special Issue Editors
Interests: food heritage; ethnobiology; ethnobotany; wild food plants; fermentations; neglected species
Special Issues, Collections and Topics in MDPI journals
2. School of Medical and Health Sciences, VIZJA University, Okopowa 59, 01-043 Warszawa, Poland
Interests: food; microbiology and biotechnology; microbiological identification; bioprocesses
Interests: dry-cured meat products; probiotic meat products; biogenic amines in food; bioactive peptides in meat and meat products
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This Special Issue invites contributions that explore gastronomy as a dynamic field situated at the crossroads of scientific inquiry, culinary creativity, and cultural expression. Moving beyond traditional disciplinary boundaries, contemporary gastronomy encompasses food chemistry and microbiology, sensory and nutritional sciences, and culinary arts and design, as well as the historical, anthropological, and philosophical dimensions of food. This Special Issue aims to foreground gastronomy as both a material and symbolic practice, shaped by technological innovation, cultural heritage, sustainability concerns, and evolving social imaginaries surrounding food.
We welcome original research, theoretical reflections, methodological discussions, and practice-based or artistic investigations that examine how gastronomic knowledge is produced, transmitted, and transformed. Topics may include but are not limited to the following: molecular and experimental gastronomy; gastronomic engineering and new ingredient development; culinary creativity and contemporary food aesthetics; historical and anthropological analyses of food traditions; gastronomic tourism and heritage valorization; food media, communication, and consumer cultures; sustainability transitions in food systems; and the role of gastronomy in advancing food sovereignty and quality of life.
By bringing together diverse scholarly and professional perspectives, this Special Issue seeks to illuminate how gastronomy operates as a space where science and art converge, where cultural identities are negotiated, and where the futures of food are imagined and enacted. In addition to the call for papers, articles presented at Gastronomy Unexplored: Integrating Science, Art and Culture in Culinary Innovation will be invited to be submitted in their extended versions. We encourage interdisciplinary, transdisciplinary, and cross-cultural contributions that reflect the plurality and complexity of today’s global food landscape.
Prof. Dr. Andrea Pieroni
Dr. Maciej Ireneusz Kluz
Prof. Dr. Joanna Stadnik
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Gastronomy is an international peer-reviewed open access quarterly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1000 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- gastronomy
- culinary innovation
- food science
- cultural heritage
- molecular gastronomy
- food anthropology
- sensory studies
- sustainability
- gastro-engineering
- food aesthetics
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