The journal of the Association for the Study of Food and Society has been published since 1996, but until this year it was known as The Journal for the Study of Food and Society. This journal focuses on research about topics such as food habits, nutritional epidemiology, agricultural issues, the social significance of food, and items relating to famine, feast and hunger. To submit materials, or for more information, contact Journal Editor, Warren Belasco. http://www.food-culture.org

Information for Contributors

Food, Culture, and Society is published by the Association for the Study of Food and Society (ASFS). ASFS is a multidisciplinary international organization dedicated to exploring the complex relationships among food, culture, and society. Its members approach the study of food from numerous disciplines in the humanities, social sciences, and sciences, as well as in the world of food beyond the academy. Striving to represent the highest standards of research and scholarship in all aspects of food studies, we encourage vigorous debate on a wide range of topics and problems, such as: cross-cultural perspectives on eating behaviors:

• gender and the food system
• the food voice
• recipes, cookbooks, and menus 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 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
• plus original reviews of relevant books, films, videos, and exhibitions

Authors do not have to be members of ASFS to submit articles. Manuscripts will be subject to a blind 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 editor. Copyright will be held by ASFS.

Home Cultures

This journal (ISSN: 1740-6315) will be published three times a year in March, July and November. The first issue will be published in March 2004.

Submissions Should you have an article you would like to submit, please write to homecultures@ucl.ac.uk Please see Style Guidelines for Home Cultures.

Home Cultures invites submissions from design practice, design history, architecture, anthropology, sociology, archaeology, urban planning, contemporary art, geography, psychology, folklore, cultural studies, literary studies and art history.

Style Guidelines for Home Cultures
Notes for Contributors

• Articles should be approximately 5,000 to 8,000 words, (but not exceeding 8,000 words in length unless by prior agreement please).
• They must include a three-sentence biography of the author(s) and an abstract.
• Interviews should not exceed 15 pages and do not require an author biography.
• Exhibition and book reviews are normally 500 to 1,000 words in length but review articles can be between 1,000-2,000 words.
• The Publishers will require a disk as well as a hard copy of any contributions

Gastronimca

Call for Papers
Gastronomica aims to make readers aware of food as an important source of knowledge about different cultures and societies. Combining the latest research with an appreciation of the pleasures and aesthetics of food, Gastronomica provides a forum for sharing ideas, provoking discussion, and encouraging thoughtful reflection on the history, literature, representation, and cultural impact of food.

Gastronomica welcomes articles from any field touching on the history, production, uses, and depictions of food. In addition to research articles, prose, poetry, original artwork, photographs, and cartoons will be considered, along with occasional pieces that deal with food.

Articles should generally not exceed 8,000 words. Each submission should be accompanied by a cover letter with the author’s name, address, phone number, and email address, as well as a brief biographical statement, a 100-word abstract, and a word count. Material to be considered for publication should be submitted in three copies. Since submissions are refereed anonymously, the author’s name should appear only on the cover sheet. Manuscripts must be prepared according to the Chicago Manual of Style, with double-spaced notes at the end of the text. Submissions will be returned only if accompanied by a self-addressed stamped envelope. Artwork can be submitted as transparencies, prints, or slides, or even in clear photocopied form. They'll be returned only if accompanied by a self-addressed stamped envelope. If the images are electronic, they should be sent to the attention of Darra Goldstein at gastronomica@williams.edu

Address all editorial correspondence and submissions to Darra Goldstein, Editor, Gastronomica, Weston Hall, 995 Main Street, Williams College, Williamstown, MA 01267. All editorial email should be sent to Darra Goldstein at gastronomica@williams.edu. Click here to visit website.

printer friendly version