Food Studies: An Interdisciplinary Journal explores new possibilities for sustainable food production and human nutrition. It provides an interdisciplinary forum for the discussion of agricultural, environmental, nutritional, health, social, economic, and cultural perspectives on food. Articles range from broad theoretical and global policy explorations to detailed studies of specific human-physiological, nutritional, and social dynamics of food. Food Studies: An Interdisciplinary Journal examines the dimensions of a “new green revolution” that will meet our human needs in a more effective, equitable, and sustainable way in the twenty-first century.
Food Studies: An Interdisciplinary Journal encourages the widest range of submissions and aims to foster the highest standards of intellectual excellence.
Publishing in both electronic and print formats, we are committed to expanding the visibility, reach, and impact of research published in Food Studies: An Interdisciplinary Journal.
Reviewers are selected on the basis of subject matter and disciplinary expertise. All review scores are based on clearly articulated criteria, leading to fairer and more precise feedback.
We take seriously the “peer” of “peer review.” After having work accepted for publication, authors become reviewers, making the journal truly the collaborative work of a Research Network.
We don’t put undue weight on institutional affiliation, stage in career, previous publishing experience, national origins, or disciplinary perspective. If the article is excellent, it will be considered for publication.
As Research Network members, authors have subscriber access to the journal and book imprint.
Authors can make their articles freely available via the Hybrid Open Access option.
Food Studies: An Interdisciplinary Journal currently has an acceptance rate of 18% (2017).
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