Gastronomica

Since its inception in 2001, Gastronomica has been the go-to journal for important conversations about food. With its diverse voices, cross-disciplinary mix of articles, and cross-cultural orientation, Gastronomica takes food as a starting point to probe timely and necessary questions about the role of food in everyday life. Through studies of historical trends and transformations in food and eating, analyses of the political, economic, and social dimensions of food production and consumption, research briefs on emerging issues in fields related to food research and innovation, creative reflections on the aesthetic qualities of food, and interviews with key figures in the world of food (scholars, activists, producers, and consumers), Gastronomica is at the forefront of the dynamic world of critical inquiry and debate about food.

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Since its inception in 2001, Gastronomica has been the go-to journal for important conversations about food. With its diverse voices, cross-disciplinary mix of articles, and cross-cultural orientation, Gastronomica takes food as a starting point to probe timely and necessary questions about the role of food in everyday life. Through studies of historical trends and transformations in food and eating, analyses of the political, economic, and social dimensions of food production and consumption, research briefs on emerging issues in fields related to food research and innovation, creative reflections on the aesthetic qualities of food, and interviews with key figures in the world of food (scholars, activists, producers, and consumers), Gastronomica is at the forefront of the dynamic world of critical inquiry and debate about food.

As editor, my goal is to continue Gastronomica’s important role in shaping critical discussions of food by presenting issues, research, and commenatires that capture the dynamism of food research and open up new areas of investigation and discussion around the world. With its global focus, Gastronomica is an ideal forum for bringing together authors and readers from academia, the arts, industry, policy groups, social justice and activism communities, and all those who appreciate food, no matter where in the world they are located.

Just as there is no one “right” way to eat, there is also no one “right” way to think about food. Rather, much of the inherent pleasure associated with food comes from our curiosity in exploring the many different ways that people throughout the world think about, use, and value food. I hope to convey that sense of intellectual curiosity and breadth through intellectually rigorous work that both informs us and challenges our expectations.

I invite you to come along for what should prove to be an exciting intellectual journey in the world of critical food studies!

Melissa Caldwell Editor, Gastronomica

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