Author Guidelines
Food, Culture & Society Submissions
1) Manuscript Submissions
Should you have an article you would like to submit, please write to the editors Ken Albala and Lisa Heldke.
Ken Albala
Food, Culture & Society Editor
Department of History
University oft the Pacific
3601 Pacific Avenue
Stockton
CA 95211
USA
Email: kalbala@pacific.edu
Lisa Heldke
Food, Culture & Society Editor
Philosophy Department
Gustavus Adolphus College
800 W. College Avenue
St. Peter
MN 56082
USA
Email: heldke@gac.edu
2) Book Reviews
Please contact Krishnendu Ray for consideration for review in Food, Culture & Society.
Krishnendu Ray
Room 1077D, Food Studies
New York University
35 West Fourth Street
10th Floor
New York
NY 10012-1172
USA
Email: krishnendu.ray@nyu.edu
3) Educational Articles
Please contact Jonathan Deutsch for articles that discuss the teaching of food studies.
Jonathan Deutsch
Food, Culture & Society Education Editor
Department of Tourism and Hospitality
Kingsborough Community College
City University of New York
2001 Oriental Boulevard
Brooklyn
NY 11235
USA
Email: jdeutsch@kingsborough.edu
Notes for Contributors
Authors do not have to be members of ASFS to submit articles.
Manuscripts
- Manuscripts will be subject to an anonymous peer review by members of the FCS Board of Editors and ad hoc reviewers.
- If accepted for publication in this journal, the author(s) must agree not to publish it elsewhere in the same form, in English or any other language, without the written consent of the editor.
- Copyright will be held by ASFS.
- We prefer that contributors send their paper electronically via email to the editors Lisa Heldke and Ken Albala (heldke@gac.edu; kalbala@pacific.edu). The e-mail itself will serve as the submission letter and should indicate that the paper has not been published elsewhere, in whole or in part, and that it has not been submitted simultaneously for publication elsewhere.
Manuscript Preparation
- Authors are strongly encouraged to submit manuscripts in English.
- MS Word is the preferred software program.
- Each of the following sections should begin on a new page: title page, abstract (150 words or less), text, acknowledgments, notes and references, illustration legends, each illustration, each table.
- Manuscripts should be double spaced, use Times New Roman 12-point font, with 1 inch margins, and be created on 8 ½ x 11" letter size pages.
- Pages should be numbered at the center bottom.
- To facilitate anonymous review, manuscripts should not contain the name of the author(s) anywhere in the text, nor should a name be used for the title of the file. Please use the title of the paper to name the file.
- Authors should submit a separate biographical file with all contact information and a brief paragraph of biography.
References
References and notes must conform to a known citation style - usually Chicago (historical/literary) or APA (social science). For specifics, please consult Kate L. Turabian, A Manual for Writers of Term Papers, Theses, and Dissertations (latest ed.)
Figures
Illustrations submitted should be clean originals or digital files. Digital files are recommended for highest quality reproduction and should follow these guidelines:
- 600 dpi or higher
- sized to fit on a journal page
- submitted as separate files, not embedded in text files
Criteria for Evaluation
Food, Culture & Society is a refereed journal. Manuscripts will be accepted only after review by both the editors and anonymous reviewers deemed competent to make professional judgments concerning the quality of the manuscript.
Copies
On publication, authors will be sent a PDF of the final version of their article for personal use only. Authors are also entitled to a complimentary copy of the issue they contributed to. Details on how to obtain it will be sent upon publication. Additional copies of the issue can be purchased at a discount rate from Berg.