ttt: z6 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 | H-Soz-Kult. Kommunikation und Fachinformation für die Geschichtswissenschaften | Geschichte im Netz | History in the web

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

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Zeitschriftentitel 
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
Erscheint 
zweimal jährlich
Url
http://brepols.metapress.com/content/121194/
Preis
Single Issues € 57,00; One Year Print Only Subscription €119.00; One Year Institutional Print and Online Subscription €149.00
ISSN
1780-3187
 

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Institution
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
Land
Belgium
c/o
Contact: Dr. Rengenier C. Rittersma Secrétariat de rédaction de Food & History IEHCA 16, Rue Briçonnet F – 37000 Tours France Email: <rengenier.rittersma@eui.eu>

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).

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Veröffentlicht am
23.03.2011
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Bestandsnachweise 1780-3187