MCS326 The Material Culture of Food (Winter 2025)

Aims to provide an innovative academic forum for interdisciplinary discussions surrounding the diverse culinary cultures of Canada, while also providing a venue for dynamic creative content on the subject. Language: English and French

Published on behalf of the Association for the Study of Food and Society, this journal publishes critical reviews on food studies, including cross-cultural perspectives on eating behaviours and social construction of culinary practices. Topics of interest include: Comparative food history, Recipes, cookbooks and menu as texts, Politics of the family meal, Food in fiction, film, and art, Social and cultural.

This journal encourages dialogue across disciplines by publishing work from anthropologists, economists, ethnobotanists, historians, literary critics, nutritionists, psychologists, sociologists, and others who use food as a lens of analysis

Presents a forum for ideas, discussion, and thoughtful reflection on the history, literature, representation, and cultural impact of food.
What you will find in this journal:
o Examinations of historical trends and transformations in food and eating;
o Analyses of the political, economic, and social dimensions of food production and consumption;
o Research briefs on emerging issues in fields related to food research and innovation;
o Interviews with key figures in the world of food (scholars, activists, producers, and consumers.
Visit https://gastronomica.org/ for more information.

The research articles in this journal use primary sources to make new arguments and engage with scholarship in the field which deal with time The review articles are typically historiographical in nature. The journal also includes archival articles, which provide context for and analyze specific recipes, primary sources, or archival collections.

Published by the European Institute for the History and Cultures of Food. The journal studies food history from different points of view. It embraces aspects of social, economic, religious, political and cultural history. It deals at the same time with questions of consumption, production, provisioning and distribution, medical aspects, culinary practices, gastronomy and restaurants.