FOOD & HISTORY. Biannual journal published by the European Institute for the History and Culture of Food / FOOD & HISTORY. Revue semestrielle publiée par l’Institut Européen d’Histoire et des Cultures de l’Alimentation
|Herausgeber:||Chief Editors: Allen J. Grieco (Firenze), Peter Scholliers (Brussel) Editorial Board: Karin Becker (Münster), Stephen Mennell (Dublin), Massimo Montanari (Bologna), Henry Notaker (independent researcher), Florent Quellier (Tours), Antoni Riera Melis (Barcelona), Rengenier Rittersma (independent researcher), Marie-Pierre Ruas (Paris), Françoise Sabban (Paris), John Wilkins (Exeter) Corresponding members: Wanessa Asfora (São Paulo), Kyri Claflin (Boston), Roger Haden (Adelaide), Helena Jarošová (Prague), Joji Nozawa (Paris/Tokyo), Özge Samanci (Istanbul) Secretary: Rengenier Rittersma Book Review Editor: David Gentilcore (Leicester)|
|Preis:||Single Issues € 57,00; One Year Print Only Subscription €119.00; One Year Institutional Print and Online Subscription €149.00|
|Weitere Angaben:||zweimal jährlich|
Food & History is the biannual scientific review of the Institut Européen d’Histoire et des Cultures de l’Alimentation / European Institute for the History and Culture of Food (IEHCA) in Tours, France. Founded in 2003, it is the first journal in Europe, both in its vocation and concept, specialised in the specific field of food history. Food & History aims at presenting, promoting and diffusing research that focuses on food and nutrition from an historical and/or cultural perspective. The journal studies food history (from prehistory to the present), food archaeology, and food culture from different points of view. It embraces social, economic, religious, political, agronomical, and cultural aspects of food and nutrition. It deals at the same time with questions of food consumption, production and distribution, with nutrition theories and practices (medical aspects included), with food-related paraphernalia and infrastructures, as well as with culinary practices, gastronomy, and restaurants. Being positioned at the cross-roads of the humanities and social sciences, the review deliberately promotes interdisciplinary research approaches. Although most contributions are concerned with European food history, the journal principally also welcomes articles on other food cultures.
Food & History is an academic journal which applies the usual methodical instruments for assessing incoming articles, i.e. a double-blind reviewing process by external referees, recruited from a large and ever-growing intercontinental pool of experts in the field of social and cultural food studies. Food & History belongs to a decreasing spectrum of journals which openly expresses its European and international character by accepting manuscripts in five European languages (English, French, Spanish, Italian, and German).
Food & History gains official recognition from the Institut des Sciences Humaines et Sociales of the CNRS (Centre National de la Recherche Scientifique) and is indexed by the European Reference Index for the Humanities (ERIH) of the European Science Foundation (History category B).
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
2/2011 - Food heritage / Patrimoine alimentaire
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 (Early) Modern Art
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
1/2010 - Food and Empire / Alimentation et empires coloniaux
Contact: Dr. Rengenier C. Rittersma
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