BioMed Central's new journal Flavour was officially launched last night at a seminar 'Flavour and the new Nordic Cuisine', held in conjunction with the London Gastronomy Seminars and the University of London's Centre for the Study of senses at Senate House, University of London.
Guests had their senses stimulated with the latest delights emerging from the ground-breaking number one restaurant in the world, Noma, whose Nordic Food Lab provided tasting samples including seaweed ice-cream and kelp crisps.
Speakers, Per Mller, Associate Professor of Sensory Science, University of Copenhagen and Editor-in-Chief of Flavour, Ole Mouritsen, Author of Sushi and Professor of Biophysics at the University of Southern Denmark and Lars Williams, Head of Research at Noma and the Nordic Food Lab, introduced the journal as well as giving an insight into the science behind the food we eat and how flavour shapes our world.
Flavour is a multi-disciplinary journal that reflects the growing interest in molecular gastronomy and focuses on all aspects of flavour, its creation and perception and its affect on behaviour and nutrition.
The journal aims to provide a collective platform for the publication of evidence-based research that will be accessible not only to researchers but also to the wider community of chefs, food professionals and the public. The first issue includes articles on the role of attention in flavour perception, the impact of food aroma on bite size and the development of new seaweed flavourings from restaurant Noma and the Nordic Food Lab, as part of the New Nordic Cuisine.
Per Mller, Editor-in-Chief of Flavour, said: "In recent years, there has been an enormous increase in knowledge related to flavour, from the fields of physics, chemistry, psychology, neuroscience and, most recently, the new field of molecular gastronomy. I hope that Flavour will provide a forum for scientists interested
|Contact: Rebecca Fairbairn |