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Food & History

Editor: Institut Européen d’Histoire et des Cultures de l’Alimentation
Publishing Manager: Chris VandenBorre
Publisher: Brepols
Details
View online content List of Publications

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

Accepts Contributions in Open Access

ABOUT

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

  • EDITORIAL BOARD

    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
    Rachel Rich, Leeds Beckett University
    Peter Scholliers, Vrije Universiteit Brussel

    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

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

    Licencing & Copyright
    This journal offers different licence options. A standard licence gives Brepols an exclusive licence for all published content. Gold Open Access articles will be published under a CC BY-NC 4.0 International Licence.
    For these articles copyright remains with the authors. Please discuss with your Publishing Manager if you or your funding body require an alternative 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

  • 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

    ____________________________________________________________________________________________________________________________________

    CIRC (C Classification in human sciences)

    Excellence of Research in Australia (ERA) journal list 2018, ARC

List of publications

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Prices excl. VAT

Food & History - 20:2 (2022)

Varia
ISBN 978-2-503-59658-7 FOOD 20.2 | 2022 € 83,50 EXCL.VAT  (Paperback) (E-journal)

Food & History - 20:1 (2022)

Varia
ISBN 978-2-503-59657-0 FOOD 20.1 | 2022 € 83,50 EXCL.VAT  (Paperback) (E-journal)

Food & History - 19:1-2 (2021)

Dietary Practices of the First Mediterranean Farmers: Producing, Storing, Preparing and Consuming Foodstuffs in the Neolithic Period
ISBN 978-2-503-59211-4 FOOD 19:1-2 | 2021 € 163,00 EXCL.VAT  (Paperback) (E-journal)

Food & History - 18:1-2 (2020)

Food and Drink in Communist Europe
ISBN 978-2-503-58728-8 FOOD 18.1-2 | 2021 € 159,00 EXCL.VAT  (Paperback) (E-journal)

Food & History - 17:2 (2019)

Consuming Authenticities / Consommer l’authentique
ISBN 978-2-503-58264-1 FOOD 17.2 | 2020 € 77,00 EXCL.VAT  (Paperback) (E-journal)

Food & History - 17:1 (2019)

Food and Weather Studies
ISBN 978-2-503-58263-4 FOOD 17.1 | 2020 € 77,00 EXCL.VAT  (Paperback) (E-journal)

Food & History - 16:2 (2018)

Food and Art in the Nineteenth Century / Alimentation et art au XIXe siècle
ISBN 978-2-503-57839-2 FOOD 16.2 | 2020 € 74,50 EXCL.VAT  (Paperback) (E-journal)

Food & History - 16:1 (2018)

Social and Political Contexts / Société et politique
ISBN 978-2-503-57838-5 FOOD 16.1 | 2019 € 74,50 EXCL.VAT  (Paperback) (E-journal)

Food & History - 15:1-2 (2017)

Pour une histoire des cuisiniers et cuisinières / Towards a History of Cooks
ISBN 978-2-503-57170-6 FOOD 15.1-2 | 2018 € 146,00 EXCL.VAT  (Paperback) (E-journal)

Food & History - 14:2-3 (2016)

Social and political dimensions of meals - Fruit (archeobotany, history and usage) - Cookbooks
ISBN 978-2-503-56619-1 FOOD 14.2-3 | 2018 € 97,00 EXCL.VAT  (Paperback) (E-journal)

Food & History - 14:1 (2016)

Food and Hospitals: From 9th-century Baghdad to 20th-century Sochi
ISBN 978-2-503-56618-4 FOOD 14.1 | 2017 € 49,00 EXCL.VAT  (Paperback) (E-journal)

Food & History - 13:1-3 (2015)

L'Imaginaire de l'alimentation humaine en Grèce ancienne. International Food History Research (2013-2016)
ISBN 978-2-503-55370-2 FOOD 13.1-3 | 2016 € 146,00 EXCL.VAT  (Paperback) (E-journal)

Food & History - 12.3 (2014)

ISBN 978-2-503-55028-2 FOOD 12.3 | 2016 € 48,00 EXCL.VAT  (Paperback) (E-journal)

Food & History - 12.2 (2014)

ISBN 978-2-503-54654-4 FOOD 12.2 | 2015 € 48,00 EXCL.VAT  (Paperback)

Food & History - 12.1 (2014)

The global expansion of cocoa and chocolate: diffusion, industrialisation, mass production and advertisement Margrit Schulte-Beerbühl (ed)
ISBN 978-2-503-54653-7 FOOD 12.1 | 2015 € 49,00 EXCL.VAT  (Paperback) (E-journal)

Food & History - 11.2 (2013)

La viticulture grecque de l’époque hellénistique à l’époque byzantine & The History of Labour and Labour Relations in Hotels and Restaurants in Western Europe and the United States in the 19th and 20th Centuries Thibaut Boulay, Patricia Van Den Eeckhout (eds)
ISBN 978-2-503-54359-8 FOOD 11.2 | 2014 € 57,00 EXCL.VAT  (Paperback) (E-journal)

Food & History - 11.1 (2013)

ISBN 978-2-503-54358-1 FOOD 11.1 | 2013 € 57,00 EXCL.VAT  (Paperback) (E-journal)

Food & History - 10.2 (2012)

Studia alimentorum 2003-2013. Une décennie de recherche. A Decade of Research
ISBN 978-2-503-54357-4 FOOD 10.2 | 2013 € 57,00 EXCL.VAT  (Paperback) (E-journal)

Food & History - 10.1 (2012)

Food: Convergence and Divergence in Europe since 1800. Cuisine of Elites, Bourgeoisie, and Middle Classes. L’alimentation : Convergence et divergence en Europe depuis 1800. Cuisine des élites, bourgeoisie et classes moyennes Peter Schollliers (ed)
ISBN 978-2-503-54356-7 FOOD 10.1 | 2012 € 57,00 EXCL.VAT  (Paperback) (E-journal)

Food & History - 9.2 (2011)

Inventorying food heritage: achievements, methods, and perspectives. Inventorier le patrimoine alimentaire : acquis, méthodes et perspectives
ISBN 978-2-503-53632-3 FOOD 9.2 | 2012 € 57,00 EXCL.VAT  (Paperback) (E-journal)

Food & History - 9.1 (2011)

La Création ivre, XVIe-XXe siècles. L'alcool : moteur, motif et métaphore artistiques. Inebriating Creations, from the 16th to the 20th Century. Alcohol as a Motor, Motif, and Metaphor in Modern Art
ISBN 978-2-503-53631-6 FOOD 9.1 | 2012 € 57,00 EXCL.VAT  (Paperback) (E-journal)

Food & History - 8.2 (2010)

Des goûts et des industries. La fabrique industrielle des goûts, XIXe-XXe siècles. Tastes and Industries. The Industrial Manufacture of Taste in the 19th and 20th Century
ISBN 978-2-503-52698-0 FOOD 8.2 | 2011 € 57,00 EXCL.VAT  (Paperback) (E-journal)

Food & History - 8.1 (2010)

ISBN 978-2-503-52697-3 FOOD 8.1 | 2011 € 57,00 EXCL.VAT  (Paperback) (E-journal)

Food & History - 7.1 (2009)

Columbian exchange
ISBN 978-2-503-52695-9 FOOD 7.1 | 2010 € 57,00 EXCL.VAT  (Paperback) (E-journal)

Food & History - 7.2 (2009)

Public Eating, Public Drinking. Places of Consumption from Early Modern to Postmodern Times
ISBN 978-2-503-52696-6 FOOD 7.2 | 2010 € 57,00 EXCL.VAT  (Paperback) (E-journal)

Food & History - 6.2 (2008)

Alimentation et croyances. Food and Beliefs. Proceedings of the fourth international conference of the European Institute for the History of Food, Tours 10-11 December 2004
ISBN 978-2-503-52694-2 FOOD 6.2 | 2010 € 57,00 EXCL.VAT  (Paperback) (E-journal)

Food & History - 6.1 (2008)

ISBN 978-2-503-52693-5 FOOD 6.1 | 2009 € 57,00 EXCL.VAT  (Paperback) (E-journal)

Food & History - 5.2 (2007)

ISBN 978-2-503-52322-4 FOOD 5.2 | 2008 € 57,00 EXCL.VAT  (Paperback) (E-journal)

Food & History - 5.1 (2007)

Sacrifices, marché de la viande et pratiques alimentaires dans les cités du monde romain. Meat : Sacrifice , Commerce and Food Preparations in the Roman Empire William Van Andringa (ed)
ISBN 978-2-503-52321-7 FOOD 5.1 | 2008 € 57,00 EXCL.VAT  (Paperback) (E-journal)

Food & History - 4.2 (2006)

Food and Drink Excesses in Europe. Admissible and Inadmissible Behaviour from Antiquity to the Twenty-first Century Allen Grieco, Mary Hyman, Peter Scholliers (eds)
ISBN 978-2-503-51907-4 FOOD 4.2 | 2008 € 57,00 EXCL.VAT  (Paperback) (E-journal)

Food & History - 4.1 (2006)

ISBN 978-2-503-51906-7 FOOD 4.1 | 2007 € 57,00 EXCL.VAT  (Paperback) (E-journal)

Food & History - 3.2 (2005)

The Slaughterhouse and the City Paula Lee (ed)
ISBN 978-2-503-51784-1 FOOD 3.2 | 2006 € 57,00 EXCL.VAT  (Paperback) (E-journal)

Food & History - 3.1 (2005)

ISBN 978-2-503-51783-4 FOOD 3.1 | 2006 € 57,00 EXCL.VAT  (Paperback) (E-journal)

Food & History - 2.2 (2004)

ISBN 978-2-503-51550-2 FOOD 2.2 | 2005 € 57,00 EXCL.VAT  (Paperback) (E-journal)

Food & History - 2.1 (2004)

ISBN 978-2-503-51549-6 FOOD 2.1 | 2004 € 57,00 EXCL.VAT  (Paperback) (E-journal)

Food & History - 1 (2003)

ISBN 978-2-503-51469-7 FOOD 1 | 2003 € 57,00 EXCL.VAT  (Paperback) (E-journal)