Well, edition no.1 is out, and it is free to download. Link here. A few interesting articles in there - notably sous-vide cooking - a review by Douglas Baldwin (author of a book on SV cooking), and dry aging beef by Neil Perry. It doesn't quite strike me as an academic paper given that Neil's "research" is simply his subjective taste tests but it is interesting reading all the same. He could have asked someone with a degree to help him write the paper. An academic paper with spelling and grammatical errors is not a good look. Baldwin's paper is much more fitting for publication in an academic journal.