Food and Food Culture

Dear Colleagues,

The Encyclopedia journal invites contributions to its new topical collection, "Food and Food Culture," which aims to explore the multifaceted dimensions of food as a cultural, social, and economic phenomenon. This collection seeks to provide a comprehensive and interdisciplinary examination of food practices, traditions, and innovations across different societies and historical periods.

We welcome submissions that delve into the cultural significance of food, including studies on traditional cuisines, culinary rituals, and the role of food in shaping identities and communities. Articles may also investigate the evolution of food products, their uses, and the development of restaurants and dining establishments as cultural institutions.

Potential topics include, but are not limited to the following:

• Ethnographic studies of regional and traditional food practices;
• Historical analyses of culinary traditions and their transformations;
• Globalization, sustainability, and ethics in contemporary food systems;
• Culinary practices and their transformation through migration, tourism, or innovation;
• Traditional and regional food products and their socio-cultural meanings;
• Sustainability and ethical considerations in contemporary food production and consumption.

We welcome a wide range of perspectives that examine how food is produced, used, shared, and understood across diverse cultural and historical contexts.

This collection aligns with the Encyclopedia journal's mission to disseminate high-quality, peer-reviewed, open-access content that serves as a reliable reference for both researchers and the general public interested in accurate and advanced knowledge on specific topics. We encourage submissions from scholars across disciplines, including anthropology, history, sociology, cultural studies, and food science. By bringing together diverse perspectives on food and its cultural contexts, this collection aims to foster a deeper understanding of the ways in which food practices reflect and shape human experiences.

For submission guidelines and more information, please visit the Encyclopedia journal's website: https://www.mdpi.com/journal/encyclopedia.

Dr. Michele Fontefrancesco
Collection Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the collection website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Encyclopedia is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1000 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

• culinary traditions
• anthropology of food
• food and identity
• food practices
• cultural heritage and cuisine
• sociology of food
• global food systems
• historical food studies
• food and migration