Anthropology of food

Revue bilingue et interdisciplinaire d'études des phénomènes alimentaires

A multidisciplinary bilingual webjournal devoted to the study of food

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Anthropology of food

Anthropology of food est une revue électronique bilingue (français et anglais) consacrée aux sciences sociales des phénomènes alimentaires. Elle s’appuie sur un réseau d’universitaires européens désireux de susciter de nouvelles perspectives de recherches et d’analyses en sciences sociales de l’alimentation. Des regards différents et complémentaires de sociologues, géographes, anthropologues, historiens, philosophes, économistes, s'y expriment et se croisent.

Anthropology of food is an bilingual electronic review in French and English devoted to the social sciences of phenomena relating to comestibles. It draws on a network of European researchers eager to develop new perspectives on the research and analysis in the social sciences of food. The journal publishes the diverse and complementary research of sociologists, anthropologists, historians, philosophers, and economists.

Publisher

Isabelle Téchoueyres

Matthieu Duboys de Labarre

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Labels

The journal is granted with a DOAJ label

Services

Access policy

Open access Freemium

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Contact

i.techoueyres@orange.fr

Information

Director of publication

isabelle Téchouyeres

Editor(s)

Matthieu Duboys de Labarre

Editor of electronic edition

Isabelle Téchoueyres

Medium

Electronic

Collection

2001-2016

Publishing policy

Publication in open access

Frequency

Annuelle

Date created

1999

Online since

15 June 2007

ISSN electronic edition

1609-9168

Languages of publication

Français, English

Publication costs

Publication fees

no

Submission fees

no

Review policy

Review process

double blind peer review

Average time between submission and publication

12 weeks

Contact

E-mail

i.techoueyres@orange.fr

Address

Anthropology of food
Isabelle Téchoueyres
6 allée de Cardet
33370 Sallebœuf
France

Place of publication

Sallebœuf

Latest updates

Latest issue

11 | 2016 – Cultures alimentaires et territoires