FCS Journal

Food, Culture & Society is a quarterly journal published by BERG 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. To join, renew or subscribe, please visit Bloomsbury Publishing. For questions or problems pertaining to your subscription status, please contact Jeffrey Miller at jeffrey.miller@colostate.edu.

Editor: Amy Bentley, Associate Professor in the Department of Nutrition, Food Studies and Public Health at New York University. For questions, please contact her at foodculturesociety@bloomsbury.com

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 toexploring 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 ona 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

The journal also publishes original review of relevant books, films, videos, exhibitions and a special section on perspectives on teaching.