Print ISSN: 1780-3187
Online ISSN: 2034-2101
Frequency:
2 issues/year
Method of peer review
double-blind undertaken by (an) external specialist(s) (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
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.
Online content: https://www.brepolsonline.net/loi/food
Twitter: @foodandhistory1
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
Allen J. Grieco, The Harvard University Center for Italian Renaissance Studies, Florence
Peter Scholliers, Vrije Universiteit Brussel
Rachel Rich, Leeds Beckett University
Production Editors / Secrétaires scientifiques
Marianne Brisville, , University of Lyon
Lucinda Byatt, University of Edinburgh
e-mail / courriel: foodandhistory@iehca.eu
Correspondent IEHCA / Correspondant IEHCA
Loïc Bienassis, Université de Tours
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
Manuscripts submitted for publication should be sent to: https://foodandhistory.manuscriptmanager.net/
Style sheet for the submission of articles to Food and History
https://www.brepolsonline.net/doi/pdf/10.1484/J.FOOD.5.118263
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.
Books submitted for review should be mailed to:
Kilien Stengel, Université François Rabelais, IEHCA,
Villa Rabelais, 116 Boulevard Béranger - 37000 Tours - France
Brepols Ethics and Malpractice Statement: https://www.brepols.net/ethics
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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CIRC (C Classification in human sciences)
Excellence of Research in Australia (ERA) journal list 2018, ARC
