Food critique history assignment

Food & History is a fully-fledged 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). Food & History can be published thanks to the financial support from the Ministere de l’Education nationale, Minist?? re de l’enseignement sup?? rieur et de la recherche, Universit?? Franqois-Rabelais de Tours, and the Conseil R?? gional du Centre. [edit] History Food and History was created by a network of academic researchers and tudents, with the help of the French Ministry for National Education and the university of Tours.

Around the turn of the century, due to – amongst others – new appointments in the editorial board, the research interest of the journal Food and Foodways changed in a two-fold sense: on the one hand “ it shifted away from familiar disciplines (history, sociology, ethnology) toward ‘ unexpected’ones (communication sciences, linguistics, tourism)”, on the other hand it became increasingly dominated by Anglo-Saxon input, especially from scholars from the LISA, whereas the nfluence of the traditional French research schools significantly diminished.

Some scholars argue that this ‘ exotic’ publication strategy of Food and Foodways may have led to the launch of the new food history journal Food & History. Be that as it may, it was from the very Start ofthe European Institute for the History of Food obvious that this new Europe-wide food research initiative should be accordingly accompanied by the launch of a new publication platform. And so happened: three years after its foundation, the IEHA announced the introduction of a new journal, Food & History, which still ppears under the aegis of IEHCA, represented by its director Francis Chevrier (series editor).