期刊名称：FOOD CULTURE & SOCIETY
 期刊简介(About the journal)
投稿须知(Instructions to Authors)
编辑部信息(Editorial Board)
About the journal
Food, Culture and Society: An International Journal of Multidisciplinary Research is an international peer-reviewed publication dedicated to exploring the complex relationships among food, culture, and society from numerous disciplines in the humanities, social sciences, and sciences, as well as in the world of food beyond the academy. It brings to bear the highest standards of research and scholarship on all aspects of food studies and encourages vigorous debate on a wide range of topics, such as:
• cross-cultural perspectives on eating behaviours
• gender and the food system
• recipes, cookbooks, and menu as texts
• philosophical and religious perspectives on food and the body
• social construction of culinary practices, beliefs, and traditions
• politics of the family meal
• dietary transitions
• psychological, cultural, and social determinants of taste
• methodological issues in the food studies
• malnutrition, hunger, and food security
• commodity chain and foodshed analysis
• food in fiction, film, and art
• comparative food history
• social and cultural dimensions of food technologies
• political economy of the global food system
• food studies pedagogy
The journal also publishes original reviews of relevant books and a special section on perspectives on teaching.
Food, Culture and Society is covered by the following abstracting/indexing services:
- Agricola
- America: Historical Abstracts
- America: History and Life
- AIO Anthropological Index Online
- British Humanities Index
- Current Contents/Social and Behavioral Sciences (CC/S&BS)
- FSTA Food Science & Technology
- IBR International Bibliography of Book Reviews of Scholarly Literature in the Humanities and Social Sciences
- IBSS International Bibliography of the Social Sciences
- IBZ International Bibliography of Periodical Literature on the Humanities and Social Sciences
- IFIS International Food Information Service
- Scopus
- Social Sciences Citation Index (SSCI)
- Sociological Abstracts
Instructions to Authors
Food Culture and Society is an academic journal committed to the promulgation of the latest research findings in any academic discipline that deals with the intersection of food and culture/society as broadly conceived. We regularly publish works in both traditional scholarly fields such as Anthropology, Sociology, History, Philosophy, Literary Studies, etc., and we also welcome multidisciplinary and interdisciplinary works which challenge prevailing academic boundaries. We do expect that submissions will adhere to accepted standards of research methodology, providing substantial evidence to support clear and well-argued theses and employ accepted forms of citation suited to each discipline. We also expect authors to carefully consider our audience which consists of informed food scholars rather than specialists in a particular field. Thus, we ask authors to avoid jargon and fully explain any methodology or results which are unlikely to be understood by our readers. We do not normally publish works of scientific research in fields such as nutrition, physiology or food science, unless they incorporate the social sciences or humanities in a significant way.
Articles are double peer reviewed, anonymously, by experts in their respective fields who are asked to evaluate each article on the basis of originality, strength of argumentation, soundness of methodology as well as writing style. Thus we do not accept incidental writings, opinion pieces or culinary ephemera. Nor do we regularly publish literature reviews or historiographical articles unless specifically solicited. The editors may on occasion commission non research-based articles in a special section of the journal, which will be clearly designated as such, but normally all published research articles will have been peer reviewed.
In light of our strictly anonymous review process, please make sure that your name is removed from the article you send and that it does not appear anywhere in the metadata either. Some operating systems automatically include such data. To check click on “File” and look under “Properties” and please remove your name. Mac Users will find metadata listed under security. We cannot send accept articles which identify the author in any way. If you are having trouble removing the metadata please see this article: http://office.microsoft.com/en-us/excel-help/remove-hidden-data-and-personal-information-from-office-documents-HA010037593.aspx
Also be sure to name your file something which clearly abbreviates the subject, not your name, or FCS Submission, etc. The name of the file should make it easy for us to manage.
Manuscripts will be subject to anonymous peer review by members of the FCS Board of Editors and ad hoc reviewers. If accepted for publication in this journal, the author(s) must agree not to publish it elsewhere in the same form, in English or any other language, without the written consent of the editors. Copyright will be held by ASFS.
Please send submissions electronically via email to the editor, Amy Bentley, at foodculturesociety@bloomsbury.com. The e-mail itself will serve as the submission letter and should indicate that the paper has not been published elsewhere, in whole or in part, and that it has not been submitted simultaneously for publication elsewhere.
Manuscripts should be no more than 9,000 words, including all endmatter. Label all files using a brief version of the title as the filename (e.g. fastfood.doc). Authors must submit manuscripts in English.
MS Word is the preferred software program. Please also submit in a separate file a 150-word biography including department, institution, e-mail, phone and street address, with file name as the brief title of the article and the word “author” (e.g. fastfood author.doc).
References and notes must conform to known citation style usually Chicago (history), MLA (literary) or APA (social sciences). For specifics, please consult Kate L. Turabian, A Manual for Writers of Term Papers, Theses, and Dissertations (latest edn).
Illustrations submitted should be clean originals or digital files. Digital files are recommended for highest quality reproduction and should follow these guidelines: 300 dpi or higher sized to fit on journal page submitted as separate electronic files (e.g. TIFF or JPG files) not embedded in text files. Color illustrations will be considered for publication only if the author agrees to pay the full cost of their printing and publication. Authors are responsible for obtaining permission to reproduce copyrighted material.
FCS reserves the right to make minor stylistic changes that, in the opinion of the editors, do not change the meaning of the article or the views of the author. On publication, the first-named author will receive PDF of the final, published article for personal use.
Address all manuscript correspondence to the FCS editor, Amy Bentley, at foodculturesociety@bloomsbury.com.
Address all correspondence regarding books for review to the FCS book editor: Krishnendu Ray, Nutrition, Food Studies and Public Health, 35 West 4th Street (10th Floor), New York University, New York, NY 10012, USA.
Authors need not be members of ASFS to submit articles, but we invite all food scholars to join the organization. More information about becoming a member of ASFS may be found at: http://food-culture.org
Editorial Board
Editors
Ken Albala, University of the Pacific, USA
Lisa Heldke, Gustavus Adolphus College, USA
Incoming Editor
Amy Bentley, New York University, USA
Advisory Editor
Warren Belasco, University of Maryland Baltimore, USA
Book Reviews
Krishnendu Ray, New York University, USA
Education Editor
Jonathan Deutsch, Drexel University, USA
Editorial Advisory Board
Jukka Gronow, Uppsala University, Sweden
Roger Haden, Le Cordon Bleu Adelaide, Australia
Annie Hauck-Lawson, Brooklyn College, USA
Alice Julier, Chatham University, USA
Rachel Laudan, Food historian, Mexico City, Mexico
Marianne Lien, University of Oslo, Norway
Lucy Long, Bowling Green State University, USA
Alex McIntosh, Texas A&M University, USA
Fabio Parasecoli, The New School, New York, USA
Elaine Power, Queens University, Canada
Peter Scholliers, Vrije Universiteit Brussel, Belgium
Andrew Smith, The New School, New York, USA
Jeffery Sobal, Cornell University, USA
Rebecca Spang, Indiana University, USA
Harry West, SOAS, University of London, UK
Richard Wilk, Indiana University, USA
Doris Witt, University of Iowa, USA
Rafia Zafar, Washington University, USA
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