Global Food History Journal

New Journal Cover

Global Food History is a peer-reviewed, academic journal with an international scope, presenting new research in food history from the foremost scholars in the field. The journal welcomes original articles covering any period from prehistory to the present and any geographical area, including transnational and world histories of food. Submissions on subjects relating to and from contributors outside of Europe and North America are particularly welcomed. In addition to original research, the journal welcomes articles on teaching food history, archival notes, translations, and other essays that help to build the field by encouraging and disseminating documentation; it will also contain book reviews. 

Global Food History aims to encourage a wider recognition of food as not only an important means for studying such traditional scholarly concerns as politics, class, gender, race, and ethnicity, but also an important field in its own right, exploring a vital element of the human experience. As history offers an ideal forum for conversations across the social sciences and humanities, the journal also invites submissions from scholars in allied disciplines who share historians’ concerns with change over time, causation, and periodization. The journal will be of interest to those engaged in the study of the cultural, social and economic history of food.

For current & past volumes, please visit:
https://www.tandfonline.com/loi/rfgf20

 

Editors
Miranda Brown, University of Michigan, USA
Melissa Calaresu, Cambridge University, UK
Rachel Herrmann, Cardiff University, UK
Jeffrey Pilcher, University of Toronto, Canada
Audrey Russek, Independent Scholar, USA
Jayeeta Sharma, University of Toronto, Canada
Elizabeth Zanoni, Old Dominion University, USA

Managing Editor
Katherine Burke, University of Toronto, Canada

Editorial Advisory Board
Sandra Aguilar-Rodríguez, Moravian College, USA
Joyce Chaplin, Harvard University, USA
Yong Chen, University of California, Irvine, USA
Simone Cinotto, University of Gastronomic Sciences, Italy
Jonathan Deutsch, Drexel University, USA
Rebecca Earle, University of Warwick, UK
Paul Freedman, Yale University, USA
Roger Horowitz, Hagley Museum, USA
Michael Lacombe, Adelphi University, USA
Cecilia Leong-Salobir, University of Wollongong, Australia
Bertie Mandelblatt, University of Toronto, Canada
James C. McCann, Boston University, USA
Erica J. Peters, Independent Scholar, USA
Eric C. Rath, University of Kansas, USA
Yael Raviv, Umami Festival, USA
Peter Scholliers, Vrije Universiteit Brussel, Belgium 
Roel Sterckx, Cambridge University, UK
Mark Swislocki, New York University, Abu Dhabi
Patricia Vega Jiménez, Universidad de Costa Rica, Costa Rica
Helen Veit, Michigan State University, USA
David Waines, Lancaster University, UK