Published by University of California Press, Gastronomica: The Journal for Food Studies is a peer-reviewed, interdisciplinary, international journal publishing critical, translational studies on food. In the pages of Gastronomica, you will find examinations 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; and interviews with key figures in the world of food (scholars, activists, producers, and consumers). With cutting-edge research and explorations of the theoretical and methodological underpinnings of food studies, Gastronomica is your go-to resource for understanding the social, cultural, and historical dimensions of food.
The Editorial Collective – made up of food scholars from around the world representing numerous academic disciplines and perspectives – envisages the journal as a space where academic scholarship on food studies meets a public increasingly interested in questions of gastronomy and the culinary arts. With a long history of accessible scholarship, exceptional production values, and varied, long-form writing, Gastronomica is uniquely positioned to enable academics to interact with scholarly peers as well as the public.