RHN 19/2014 | Forum
Global Food History, a new, peer-reviewed, academic journal, welcomes original manuscripts covering any period from prehistory to the present and any geographical area, including transnational and world histories of food. We particularly encourage submissions on subjects relating to and from contributors outside of Europe and North America. The journal will be published in English, and we are committed to providing editorial support for authors, particularly those whose first language is not English. In addition to original research, the editors welcome articles about teaching food history and archival notes. The journal will also publish book reviews.
As a scholarly field, food history has grown tremendously in the past decade and has been enriched by the work of both academics and researchers outside the academy. We feel this is an auspicious moment to provide a new venue specifically for research in this field. We hope that this journal will encourage wider recognition that food is not only an important means for studying such traditional scholarly concerns as politics, class, gender, race, and ethnicity, but also an important field in its own right, exploring a vital part of the human experience. Teachers of courses in food history will also benefit from having a journal with global perspective dedicated to this field. Because history offers an ideal forum for conversations across the social sciences and humanities, we also invite submissions from scholars in allied disciplines who take seriously historians' concerns with change over time, causation, and periodization.
Research articles should generally not exceed 8,000 words (inclusive of references, tables, or illustrations). Teaching articles and archival notes should generally not exceed 4,000 words. Book reviews should be no longer than 1,000 words. All submissions should follow U.S. spelling and style. We prefer manuscripts as Word documents or in Rich Text Format. Citations should follow the Chicago Manual of Style. In addition to endnotes, we request a list of works cited at the end of the article.
Editors
Katarzyna J. Cwiertka, Leiden University
Megan J. Elias, City University of New York
Jeffrey M. Pilcher, University of Minnesota
Editorial Advisory Board
Sandra Aguilar-Rodríguez, Moravian College, USA
Joyce Chaplin, Harvard University, USA
Yong Chen, University of California, Irvine, USA
Jonathan Deutsch, Drexel University, USA
Rebecca Earle, University of Warwick, UK
Paul Freedman, Yale University, USA
Roger Horowitz, Hagley Museum, USA
Michael Lacombe, Adelphi University, USA
Cecilia Leong-Salobir, University of Western Australia, Australia
James C. McCann, Boston University, USA
Erika Peters, Independent Scholar, USA
Eric C. Rath, University of Kansas, USA
Peter Scholliers, Vrije Universiteit Brussel, Belgium
Jayeeta Sharma, University of Toronto, CA
Roel Sterckx, Cambridge University, UK
Mark Swislocki, New York University, USA
Patricia Vega Jiménez, Universidad de Costa Rica, Costa Rica
More information can be found at
http://www.bloomsbury.com/uk/journal/global-food-history/