![](https://www.brepols.net/files/series/12887/cover_1_m.jpg?637882937049176281)
Print ISSN: 1780-3187
Online ISSN: 2034-2101
Frequency:
2 issues/year
Method of peer review
double-blind undertaken by an external specialist (i.c. appointed by the Board)
Keywords
Food production and distribution, Consumption, History of Food, Gastronomy, Cultural history, Antiquity to the present day, Culinary practices, Drinks, Farming, Cooking, Historiography and Food, Restaurants, Food and Religion, Food and Art, Social aspects of Food
Accepted Language(s):
English, French
Accepts Contributions in Open Access
Food & History is published by the European Institute for the History and Cultures of Food (IEHCA - http://iehca.eu/en/publications/food-history). It is the leading specialised journal in Europe in the field of food history. Food & History aims at presenting, promoting and diffusing research that focuses on food from a historical perspective. The journal studies food history from different points of view. It embraces aspects of social, economic, religious, political and cultural history. It deals at the same time with questions of consumption, production, provisioning and distribution, medical aspects, culinary practices, gastronomy and restaurants.
Publiée par l’Institut Européen d’Histoire et des Cultures de l’Alimentation (IEHCA - http://iehca.eu/fr/publications/food-history), Food & History est la première et plus importante revue en Europe spécialisée dans le domaine de l’histoire de l’alimentation. Elle a pour vocation de présenter, promouvoir et diffuser les recherches qui abordent les problématiques relatives à l’alimentation sous un regard historique. L’histoire de l’alimentation y est abordée selon des perspectives multiples et variées, embrassant tant l’histoire sociale et économique que l’histoire religieuse, politique et culturelle. Les articles publiés abordent dès lors des questions nombreuses, telles que la consommation, la production, l'approvisionnement et la distribution alimentaires, la médecine, la cuisine, la gastronomie ou encore les restaurants.
Twitter: @foodandhistory1
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EDITORIAL BOARD
Series Editor / Directeur de Publication
Francis Chevrier, Director of the IEHCA / Directeur de l’IEHCAEditors-in-Chief / Rédacteurs en chef
Alban Gautier, Université de Caen Normandie
Rachel Rich, Leeds Beckett UniversityProduction Editors / Secrétaires scientifiques
Marianne Brisville, Université de Lyon
Lucinda Byatt, University of Edinburgh
e-mail / courriel: foodandhistory@iehca.euCorrespondent IEHCA / Correspondant IEHCA
Loïc Bienassis, IEHCA
e-mail / courriel: loic.bienassis@iehca.euEditorial Board / Comité de rédaction
Martin Bruegel, INRAE-CMH
Emmanuelle Cronier, Université de Picardie-Jules Verne
Susan Flavin, Trinity College Dublin
Beat Kümin, University of Warwick
Alexandra Livarda, Institut català d’arqueologia clàssica, Tarragona
Robin Nadeau, York University, Toronto
Daniel Newman, Durham University
Albena Shkodrova, Ruhr-Universität-BochumBook Review Editor / Comptes rendus
Martin Bruegel and Robin Nadeau
e-mail / courriel: martin.bruegel@inrae.fr/rnadeau@glendon.yorku.caCorresponding Members / Membres correspondants
Wanessa Asfora, Universidade de Coimbra
Marianne Brisville, Université de Lyon
Maureen Duru, Independent Scholar
Adolin Egnankou, Université Félix Houphouet Boigny d’Abidjan-Cocody (Ivory Coast)
Maja Godina Golija, Scientific Research Centre of Slovenian Academy of Sciences and Arts - University of Maribor
Sarah Peters Kernan, Independent Researcher, Chicago
Cecilia Leong-Salobir, University of Western Australia
Lucia Mori, Università di Roma
Joji Nozawa, Teikyo University, Tokyo
Anil Paralkar, Ruprechts-Karl-University Heidelberg
Gregorio Saldarriaga, Universidad de Antioquia, Colombia
Özge Samancı, Özyeğin University, Istanbul
Wang Si, China Correspondent, Flavor & FortuneAdvisory Board / Conseil scientifique
Stephen Mennell, University College Dublin
Massimo Montanari, Università degli Studi di Bologna
Henry Notaker, Independent Scholar
Antoni Riera Melis, Universitat de Barcelona
John Wilkins, University of Exeter
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AUTHOR INFORMATION
Contact Information/Submissions
Manuscripts submitted for publication should be sent to: https://foodandhistory.manuscriptmanager.net/Books submitted for review should be mailed to:
Kilien Stengel, Université François Rabelais, IEHCA,
Villa Rabelais, 116 Boulevard Béranger - 37000 Tours - France
Peer Review Procedure
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.
Guidelines for Authors
Style sheet for the submission of articles to Food and History:https://www.brepols.net/permalink/guidelines-foodLicencing & Copyright
This journal offers different licence options. A standard licence gives Brepols the exclusive copyright for all published content. Gold Open Access articles will be published under a CC BY-NC 4.0 Licence. For these articles the copyright remains with the authors. Please discuss with your Publishing Manager if you or your funding body require an alternative CC-licence.Open Access Options
When you opt for publishing in Gold Open Access, we charge an APC of 1050 EUR (+ VAT, if applicable), which is designed to cover the cost of our publishing services. This consists of dedicated editorial support; qualitative, rigorous peer review; manuscript editing and professional typesetting; high-quality printing and digital publishing on BrepolsOnline and other leading platforms; guaranteed permanent access; worldwide physical distribution and online dissemination; and worldwide specialized marketing and targeted commercial initiatives.
Researchers from low- and middle-income countries, early career scholars, independent researchers, and other authors who do not have the resources to pay the APC are invited to contact the editor-in-chief.
See our dedicated webpages for further details on our open access options at https://www.brepols.net/open-access/journals, and our self-archiving policies at https://www.brepols.net/open-access/self-archiving-policy.
Ethics, Malpractice and Autorship Statement
https://www.brepols.net/ethics
Archival
All articles are digitally archived in Portico
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RANKING & INDEXING
Bibliography of British and Irish History
ERIH PLUS - European Index for the Humanities and Social Sciences
Historical Abstracts
H-Soz-Kult
Index Religiosus
International Bibliography of Humanism and the Renaissance
International Medieval Bibliography
Scopus
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ANVUR Area 10 – Scientific
ANVUR Area 11 – Scientific
ANVUR Area 11 – Class A: 11/A1 A(2017), 11/A2 A(2017), 11/A3 A(2017)
CIRC (C Classification in human sciences)Excellence of Research in Australia (ERA) journal list 2018, ARC