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582:(redefined in 2005 as European Institute for the History and Culture of Food), and on the other hand a clear manifestation of the gradual breakthrough of social and cultural food studies as an independent field of research during the first decades of the 21st century. The emergence of this sub-discipline had, of course, been anticipated in an impressive record of food-related research, conducted by scholars from adjacent fields, such as e.g. economic history,
263:
586:, history of the body etc. However, the scholars behind these pioneering works were generally operating on a rather individual base and they would not have defined themselves as food historians. It was only with the foundation of the journal Food and Foodways in 1986 and of the International Commission for Research into European Food History (ICFREH) by
651:
Yet another step towards further professionalization was the introduction of a group of corresponding members as from 2010, with the aim to represent the journal's interests in different world regions and to establish a permanent flow of food research related information between these regions and the
610:
changed in a two respects: on the one hand "it shifted away from familiar disciplines (history, sociology, ethnology) toward 'unexpected' ones (communication sciences, linguistics, tourism)", on the other hand it became increasingly dominated by Anglo-Saxon input, especially from scholars from the
510:
instruments for assessing incoming articles, i.e. a double-blind reviewing process by external referees, recruited from a large and ever-growing intercontinental pool of experts in the field of social and cultural food studies. It belongs to a decreasing spectrum of journals which openly expresses
647:
had served as editor in chief, but in 2008 the editorial board declared itself openly in favour of a new dual leading structure, which rotates among the board members, giving each tandem a triennial turn (which is once renewable for another turn of three years). During a transitional year (2009),
590:
in MĂĽnster 1989 that a first infrastructural framework for social and cultural food studies was provided. In the decades around the turn of the century, a lot of new food-related research initiatives became visible, thus demonstrating the vitality of this research area. In 1997, the
Department of
622:
Be that as it may, it was from the very start of the
European Institute for the History of Food obvious that this new Europe-wide food research initiative should be accordingly accompanied by the launch of a new publication platform. And so happened: three years after its foundation, the IEHA
439:
is the biannual scientific review of the
Institut Européen d'Histoire et des Cultures de l'Alimentation / European Institute for the History and Culture of Food (IEHCA) in Tours, France. Founded by Francis Chevrier, director of IEHCA, in 2003, it is the first journal in
444:, both in its vocation and concept, specialised in the specific field of food history. It aims at presenting, promoting and diffusing research that focuses on food from an historical and/or cultural perspective. The journal studies food history, food archaeology,
855:
Ulrike Thoms, Zweites
Colloquium des Institut Européen d'Histoire de l'Alimentation / European Institute of Food History in Tours, 13.–15. December 2002. Un aliment sain dans un corps sain / Healthy Food in a Healthy Body. Tagungsbericht, in:
799:
Previous Board
Members: Manuela Marin (Consejo Superior de Investigaciones Cientificas, Madrid; 2003–2007), Christophe Marion, (IEHCA Tours; Secretary 2003–2006, vol. 4.1), Stephen Mennell (University College Dublin 2003–2013), Marika Galli
639:
system (starting with volume 5.1). These assessments are usually carried out on an entirely honorary base. However, by way of acknowledgement, the names of external referees are regularly published, usually in the last issue of each volume.
634:
After a transitional period and the appointment of a new secretary in 2007, the journal has been increasingly professionalized, for instance by the introduction of a new uniform style sheet (link) and by the application of a comprehensive
468:, agronomical and cultural aspects of food and nutrition. It deals at the same time with questions of food consumption, production and distribution, with alimentation theories and practices (medical aspects included), with food-related
66:, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Knowledge (XXG).
543:
is published thanks to the financial support from the Ministère de l'Education nationale, Ministère de l'enseignement supérieur et de la recherche, Université François-Rabelais de Tours, and the
Conseil RĂ©gional du Centre.
631:, sociologist and Secretary Christophe Marion. As from volume 4.2 (publication year 2006), the editorial board was almost doubled, with the addition of a philologist, archaeologist, classicist, and three historians.
415:
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627:, which still appears under the aegis of IEHCA, represented by its director Francis Chevrier (series editor). It started with a 7-person board, consisting of four historians,
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2007–2010), John
Wilkins (Exeter University), Henri Notaker (Independent researcher), Antoni Riera Melis (Universitat de Barcelona), Massimo Montanari (UniversitĂ di Bologna)
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US, whereas the influence of the traditional French research schools significantly diminished. Some scholars argue that this "exotic" publication strategy of
751:
976:
http://hsozkult.geschichte.hu-berlin.de/zeitschriften/id=575&count=1&recno=1&sort=datum&order=down&search=food&domain=zeitschriften
323:
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approaches. Although most contributions are concerned with
European food history, the journal principally also welcomes articles on other food cultures.
643:
Another development that bears witness of the increasing professionalisation of the journal was the change in its direction. During the initial period,
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Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article.
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905:[Philippe C. Dubois, Interview with Francis Chevrier, in: Contemporary French and Francophone Studies, vol. 14.2 (2010), pp. 135–137. ]
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Around the turn of the century, due to – among other things – new appointments in the editorial board, the research interest of the journal
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Montanari was accompanied by Allen Grieco and Peter
Scholliers, who in the subsequent year took over the torch of the journals direction.
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Corresponding
Members : Wanessa Asfora (Centro Universitário Senac São Paulo), Kyri Claflin (Boston University), Roger Haden (
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was created by a network of academic researchers and students, with the help of the French Ministry for National Education and the
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was on the one hand a logical fruit of the foundation of the European Institute for the History of Food in December 2000 in
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Content in this edit is translated from the existing French Knowledge (XXG) article at ]; see its history for attribution.
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was launched and in 2004 the American Association for the Study of Food and Society re-launched a journal, entitled
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The correct tables of contents of all published issues will be presented retroactively in the near future at:
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https://web.archive.org/web/20110710114952/http://www.gesunde-ernaehrung.org/de/Arbeitskreis_Kulturforschung
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Newsletter International Commission for Research into European Food History ICREFH Nr. 14 (April 2004),
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For a relatively complete and updated overview of the table of contents of all published issues, see:
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896:[Francis Chevrier, Avant-propos / Foreword, in: Food & History, vol. 1.1 (2003), pp. 9–11. ]
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its European and international character by accepting manuscripts in two European languages:
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established a Research Centre for the History of Food and Drink. In 2001, a new web-journal
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gains official recognition from the Institut des Sciences Humaines et Sociales of the CNRS (
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Secretary of the Editorial Board: Lucinda Byatt (Edinburgh) and Marianne Brisville (Lyon)
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to the source of your translation. A model attribution edit summary is
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860:(IAKE). Mitteilungen, Heft/Issue 10 (April 2003), pp. 46–48.
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http://editore.slowfood.it/editore/riviste/slow/IT/22/storia.html
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is a fully-fledged academic journal which applies the usual
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Internationaler Arbeitskreis fĂĽr Kulturforschung des Essens
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may have led to the launch of the new food history journal
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to this template: there are already 1,437 articles in the
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http://www.istitutodatini.it/biblio/riviste/d-f/f-h.htm
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The European Reference Index for the Humanities (ERIH).
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European Institute for the History and Cultures of Food
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a machine-translated version of the French article.
915:Institut des Sciences Humaines et Sociales du CNRS
844:Olga Perla, Per la storia dell'alimentazione, in:
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839:http://www.vub.ac.be/SGES/Newsletterjune2002.html
771:Rengenier Rittersma (Rotterdam Business School)
561:French National Center for Scientific Research
101:accompanying your translation by providing an
46:Click for important translation instructions.
33:expand this article with text translated from
623:announced the introduction of a new journal,
8:
752:Ecole des Hautes Etudes en Sciences Sociales
527:Centre National de la Recherche Scientifique
488:. Being positioned at the crossroads of the
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761:David Gentilcore (University of Venice, IT)
531:European Reference Index for the Humanities
452:from different points of view. It embraces
991:http://www.vub.ac.be/FOST/fost_in_english/
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728:Westfälische Wilhelms-Universität Münster
695:Center for Italian Renaissances Studies,
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777:Book Review Editor: David Gentilcore (
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1036:Academic journals established in 2003
996:http://www.vub.ac.be/SGES/ICREFH.html
733:Florent Quellier, Université d'Angers
7:
113:{{Translated|fr|Food & History}}
496:, the review deliberately promotes
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559:. The journal is sustained by the
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714:UniversitĂ degli Studi di Bologna
826:List of food and drink magazines
424:. It publishes papers about the
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20:
176:Peter Scholliers, Allen Grieco
111:You may also add the template
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1021:2003 establishments in France
841:, accessed at 15 March 2011).
766:Leeds Metropolitan University
874:"Food & history | IEHCA"
852:, accessed at 15 March 2011.
802:université de Franche-Comté
741:Muséum d'histoire naturelle
565:European Science Foundation
563:(CNRS) and is cited by the
535:European Science Foundation
124:Knowledge (XXG):Translation
83:will aid in categorization.
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721:Members of editorial board
676:Vrije Universiteit Brussel
652:journal's "headquarters".
498:interdisciplinary research
58:Machine translation, like
601:Food, Culture and Society
409:scientific review of the
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35:the corresponding article
597:The Anthropology of Food
529:) and is indexed by the
122:For more guidance, see
593:University of Adelaide
537:(History category B).
218:Standard abbreviations
1026:Food science journals
588:Hans-JĂĽrgen Teuteberg
428:and culture of food.
95:copyright attribution
779:University of Venice
584:agricultural history
986:http://www.iehca.eu
794:Université de Tours
736:Marie-Pierre Ruas (
557:University of Tours
181:Publication details
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981:Brepols Publishers
931:2015-02-09 at the
750:Françoise Sabban (
693:Harvard University
687:2011-07-13 at the
625:Food & History
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476:, as well as with
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398:Food & History
201:Brepols Publishers
143:Food & History
103:interlanguage link
1041:Biannual journals
710:Massimo Montanari
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278:Food Hist.
255:MathSciNet
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365:1780-3187
209:Frequency
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697:Florence
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478:culinary
458:economic
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