Food, Culture & Society is a quarterly journal published by Routledge on behalf of the Association for the Study of Food and Society. Subscription to the journal is included in the cost of membership to the ASFS.
Join as a new member: here
To renew as a current member (you will need your renewal reminder): here
For questions or problems pertaining to your subscription status, please contact Katherine Magruder at katherine.magruder@nyu.edu.
Editor: Megan Elias, Director of the MLA Program in Gastronomy at Boston University. For questions, please contact her at mjelias@bu.edu.
Book Review Editor: Patricia Clark, Associate Professor, Department of English and Creative Writing, State University of New York at Oswego.
If you would like your book to be considered for review in FCS, please send a digital copy to Patricia.clark@oswego.edu.
For guidelines and rules of submission, please visit the journal homepage
Food, Culture & Society: An International Journal of Multidisciplinary Research (formerly The Journal for the Study of Food and Society) 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 behaviors
- gender and the food system
- recipes, cookbooks, and menu as texts
- the food voice
- philosophical and religious perspectives on food andthe 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
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The journal also publishes original review of relevant books, films, videos, exhibitions and a special section on perspectives on teaching.