Food & History

Series Editor / Directeur de Publication
Francis Chevrier, Director of the IEHCA / Directeur de l’IEHCA

Editors-in-Chief / Rédacteurs en chef
Alban Gautier, Université de Caen Normandie
Rachel Rich, Leeds Beckett University

Production Editors / Secrétaires scientifiques
Marianne Brisville, Université de Lyon
Lucinda Byatt, University of Edinburgh
e-mail / courriel: foodandhistory@iehca.eu

Correspondent IEHCA / Correspondant IEHCA
Loïc Bienassis, IEHCA
e-mail / courriel: loic.bienassis@iehca.eu

Editorial 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-Bochum

Book Review Editor / Comptes rendus
Martin Bruegel and Robin Nadeau
e-mail / courriel: martin.bruegel@inrae.fr/rnadeau@glendon.yorku.ca

Corresponding 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 & Fortune

Advisory 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

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.brepolsonline.net/doi/pdf/10.1484/J.FOOD.5.118263

Licencing & 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. 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

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