Due to scheduled maintenance work on our servers, there may be short service disruptions on this website between 11:00 and 12:00 CEST on March 28th.

Food and Food Culture

A topical collection in Encyclopedia (ISSN 2673-8392). This collection belongs to the section "Social Sciences".

Viewed by 4881

Editor


E-Mail Website
Collection Editor
1. Department of Sociology, Università Cattolica del Sacro Cuore, 20123 Milan, Italy
2. Department of Anthropology, Durham University, Durham DH1 3LE, UK
Interests: food anthropology; food heritage and traditional knowledge; food and rural development; globalization and innovation in food systems; restaurants and food entrepreneurship
Special Issues, Collections and Topics in MDPI journals

Topical Collection Information

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. 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 Topical Collection website. Review articles and Entry papers are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

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 monthly 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 1200 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.

Keywords

  • 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

Published Papers (3 papers)

2026

Jump to: 2025

12 pages, 245 KB  
Entry
Rural Tourism from a Comparative Perspective: Trends in Europe and Oceania
by Michele Filippo Fontefrancesco and Martina Pili
Encyclopedia 2026, 6(2), 48; https://doi.org/10.3390/encyclopedia6020048 - 13 Feb 2026
Viewed by 728
Definition
Rural tourism is defined as a tourism activity in which the visitor’s experience is linked to agricultural activities, rural lifestyles, and traditional cultures. In many geographical contexts, especially in Europe, because the rural economy is so deeply tied to family farming, this form [...] Read more.
Rural tourism is defined as a tourism activity in which the visitor’s experience is linked to agricultural activities, rural lifestyles, and traditional cultures. In many geographical contexts, especially in Europe, because the rural economy is so deeply tied to family farming, this form of tourism is referred to as “agritourism”, even though agrotourism is a specific subset of rural tourism defined by the integration of tourism with a working farm or agricultural operation. The entry delineates the transformative dynamics of rural tourism in the context of global shifts towards personalized, experiential travel. It examines how contemporary tourists increasingly seek authentic and immersive experiences as a response to the superficiality of mass tourism. This trend leads travellers to engage deeply with local cultures, thereby fostering connections with community life and prioritizing sustainability. Amidst challenges such as environmental degradation and overtourism, rural tourism emerges as a viable alternative, offering unique, less-congested destinations that cater to travellers’ desire for exclusivity and genuine discovery. The paper traces the historical evolution of rural tourism from its European origins in mid-20th-century agricultural practices to its current status as a vital component of rural development strategies. Through a comparative analysis of two distinct regional scenarios, Europe and Oceania, this article elucidates how local contexts shape tourism practices. The analysis highlights the pivotal role of gastronomy in enriching tourist experiences and emphasizes the need for digital literacy and eco-effectiveness in rural tourism operations. Although the entry does not provide a comprehensive global perspective on rural tourism or a quantitative environmental account of the sector’s impact, it ultimately conveys that rural tourism is a critical engine of regional vitality and sustainability, illustrating the juxtaposition of historical roots and contemporary trends that define this evolving sector. Full article

2025

Jump to: 2026

24 pages, 10048 KB  
Entry
Immersive Methods and Biometric Tools in Food Science and Consumer Behavior
by Abdul Hannan Zulkarnain and Attila Gere
Encyclopedia 2026, 6(1), 2; https://doi.org/10.3390/encyclopedia6010002 - 22 Dec 2025
Viewed by 1031
Definition
Immersive methods and biometric tools provide a rigorous, context-rich way to study how people perceive and choose food. Immersive methods use extended reality, including virtual, augmented, mixed, and augmented virtual environments, to recreate settings such as homes, shops, and restaurants. They increase participants’ [...] Read more.
Immersive methods and biometric tools provide a rigorous, context-rich way to study how people perceive and choose food. Immersive methods use extended reality, including virtual, augmented, mixed, and augmented virtual environments, to recreate settings such as homes, shops, and restaurants. They increase participants’ sense of presence and the ecological validity (realism of conditions) of experiments, while still tightly controlling sensory and social cues like lighting, sound, and surroundings. Biometric tools record objective signals linked to attention, emotion, and cognitive load via sensors such as eye-tracking, galvanic skin response (GSR), heart rate (and variability), facial electromyography, electroencephalography, and functional near-infrared spectroscopy. Researchers align stimuli presentation, gaze, and physiology on a common temporal reference and link these data to outcomes like liking, choice, or willingness-to-buy. This approach reveals implicit responses that self-reports may miss, clarifies how changes in context shift perception, and improves predictive power. It enables faster, lower-risk product and packaging development, better-informed labeling and retail design, and more targeted nutrition and health communication. Good practices emphasize careful system calibration, adequate statistical power, participant comfort and safety, robust data protection, and transparent analysis. In food science and consumer behavior, combining immersive environments with biometrics yields valid, reproducible evidence about what captures attention, creates value, and drives food choice. Full article
Show Figures

Graphical abstract

19 pages, 940 KB  
Review
An Exploration of U.S. Nutritional Diet Policies: A Narrative Review for Transformation Toward Sustainable Food Systems
by Ana Daniela Gonzalez-Alvarez, Asma Tahir Awan and Manoj Sharma
Encyclopedia 2025, 5(3), 114; https://doi.org/10.3390/encyclopedia5030114 - 4 Aug 2025
Viewed by 2241
Abstract
Background: Current food systems contribute significantly to poor public health and environmental degradation. With increasing rates of chronic disease and undernutrition globally and in the United States of America (U.S.), transforming food systems toward sustainability is a critical public health priority. Objectives: This [...] Read more.
Background: Current food systems contribute significantly to poor public health and environmental degradation. With increasing rates of chronic disease and undernutrition globally and in the United States of America (U.S.), transforming food systems toward sustainability is a critical public health priority. Objectives: This narrative review aimed to summarize U.S. policies from the past decade relevant to sustainable food systems, focusing on four domains—availability, accessibility, affordability, and desirability—proposed by the 22nd Annual Harvard Nutrition Obesity Symposium. Methods: Systematic searches were conducted using MEDLINE (PubMed), Scopus, U.S. Congress websites, and Google searches. Studies and policies published between 2013 and 2023 that addressed at least one of the four domains were included. Policies were reviewed according to their alignment with the policy lifecycle framework, encompassing formulation through implementation. Results: A review of the final 632 articles explained that, despite growing interest in sustainable food systems, there is a lack of comprehensive U.S. policies that address the four domains in an integrated manner. Most initiatives were limited in scope, often school-based, and not explicitly sustainability-focused. Food availability and accessibility policies exist but remain fragmented, while affordability and desirability domains are severely underrepresented. Few laws or bills have been enacted or evaluated for population-level or environmental outcomes. Conclusions: Transforming U.S. food systems requires more robust evidence-based policy development and evaluation. There is an urgent need for integrated multisectoral policy frameworks to ensure health, equity, and sustainability across all food system domains. Full article
Show Figures

Figure 1

Back to TopTop