Style sheet for the submission of articles to Food and History
http://www.brepols.net/Pages/GetFile.aspx?dlfi=329
Evaluation system
Submitting papers to F&H implies the usual procedure of peer review, which means that at least two experts will read and evaluate your paper, and that suggestions for further changes may be requested.
Editorial Board
Editors-in-Chief
- Allen J. Grieco (Harvard University Center for Italian Renaissances Studies, Florence)
- Peter Scholliers (Vrije Universiteit Brussel)
Members
- Karin Becker (Westfälische Wilhelms-Universität Münster)
- David Gentilcore (University of Leicester)
- Florent Quellier (Université François RabelaisTours)
- Rachel Rich (Leeds Metropolitan University)
- Rengenier Rittersma (Rotterdam Business School)
- Marie-Pierre Ruas (CNRS, Muséum national d'histoire naturelle, Paris)
- Françoise Sabban (Ecole des Hautes Etudes en Sciences Sociales, Paris)
Corresponding Members
- Wanessa Asfora (Centro Universitário Senac São Paulo)
- Kyri Claflin (Boston University)
- Joji Nozawa (Maison franco-japonaise de Tokyo/Institut français de recherche sur le Japon)
- Özge Samancı (Yeditepe Üniversitesi Istanbul)
- Barbara Santich (Adelaide University)
Advisory Board
- Stephen Mennell (University College Dublin)
- Massimo Montanari (Università degli Studi di Bologna)
- Henry Notaker (Independent researcher)
- Antoni Riera Melis (Universitat de Barcelona)
- John Wilkins (University of Exeter)
Manuscripts submitted for publication should be sent to:
Viktoria von Hoffmann (Université de Liège) or Lucinda Byatt (University of Edinburgh) : foodandhistory@iehca.eu
For all queries with regard to book reviews, contact:
David Gentilcore (University of Leicester) : dcg2@leicester.ac.uk (book review)
Books submitted for review should be mailed to:
Kilien Stengel, Université François Rabelais, IEHCA,
Villa Rabelais, 116 Boulevard Béranger - 37000 Tours - France