Special Issue "Feature Papers in Gastronomic Sciences and Studies"
A special issue of Gastronomy (ISSN 2813-513X).
Deadline for manuscript submissions: 31 December 2023 | Viewed by 2028
Interests: food heritage; ethnobiology; ethnobotany; wild food plants; fermentations; neglected species
Special Issues, Collections and Topics in MDPI journals
Special Issue in Foods: Plant Food-Medicines: Perceptions, Traditional Uses and Health Benefits of Food Botanicals, Mushrooms, and Herbal Teas
Special Issue in Sustainability: Co-Creating Sustainability: Integration of Local Ecological Knowledge in Art Works
Special Issue in Biology: Linking Biodiversity and Cultural Diversity: New Approaches for Fostering the Sustainable Use of Natural Resources
Special Issue in Journal of Fungi: Ethnomycology: Traditional and New Uses and Perceptions of Mushrooms and Their Importance for the Future
Special Issue in Biology: Documenting, Assessing, and Celebrating Bio-Cultural Diversities in the Ongoing Global Crisis: New Ways to Foster Citizens' Science?
Special Issue in Plants: Plants and Peoples: Quo Vadis?
Topics: Mediterranean Biodiversity
Gastronomic studies and sciences are at a crucial turning point, since food is increasingly becoming the lens through which scholars evaluate and reflect upon the inextricable relationships, changing across space and time, between natural resources and human societies.
Diverse trajectories of agricultural and food sciences, food studies, and dietetics have recently addressed the relevance of the food systems for sustainability and One Health, but transdisciplinary and comprehensive views on culinary science and gastronomy at large are still missing.
This Special Issue would like to fill this gap, and also aims to advocate for a new idea of citizen science that is relationships-based and co-created together with diverse food actors.
The Special Issue will ideally include top-quality research papers and review papers dealing with every aspect of gastronomic sciences and studies.
Prof. Dr. Andrea Pieroni
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Gastronomy is an international peer-reviewed open access quarterly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1000 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
- food studies
- culinary sciences
- food humanities
- food science