CfP International Journal of Gastronomy and Food Science
Special issue: Popular cuisines at foodie tables. Social class, distinction, and incorporation in contemporary gastronomies
Manuscripts can be submitted between 01 March, 2022 to 01 January, 2023
Topics of interest:
- The use of popular products in middle-up and upper classes catering spaces.
- Case studies or analyses of the social and cultural processes at work in these contexts.
- The appropriation of simple forms of culinary preparation traditionally associated with the working class that are revitalised through narratives of authenticity or healthiness.
- Table manners. Incorporation of "popular" ways of eating, such as the lack of cutlery or eating with the hands.
- The links between gastronomy and sustainability, and their expression in specific cases.
- The role of tourism and gastronomy in the construction of traditional cuisines.
- The construction of concepts such as tradition, authenticity, history, identity or locality associated with cuisines and gastronomy.
Manuscript submission information:
Manuscripts can be submitted between 01 March, 2022 to 01 January, 2023
Submission Guidelines: Manuscripts can be submitted at
https://www.editorialmanager.com/ijgfs/default.aspx under the article type " VSI: Popular foodie cuisines".
Keywords:
Gastronomy, cuisine, popular, foodie, social class, distinction, food incorporation