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Gastronomy in Food


Special issue call for papers from Nutrition & Food Science

Guest Editors

Dr Claire Seaman
Division of Business, Enterprise and Management
Queen Margaret University, Edinburgh
[email protected]

Charlotte Maberly
Division of Business, Enterprise and Management
Queen Margaret University, Edinburgh
[email protected]

Bernie Quinn
Division of Business, Enterprise and Management
Queen Margaret University, Edinburgh
[email protected]

Marc Robertson
Division of Business, Enterprise and Management
Queen Margaret University, Edinburgh
[email protected]

Gastronomy is the comprehensive study of food. At the heart of gastronomic study is the awareness that all aspects of the food system and food culture are interconnected and the understanding of how these aspects interact. Therefore there is a wide range of theory which may be applicable in the study of gastronomy.  Gastronomy draws heavily on systems thinking, which provides the theory that underpins much of the understanding of the complex component system of food in society.  The purpose of this journal Special Issue is to link together some key themes to increase understanding of gastronomy in food.

Call for papers

The guest editors of this Special Issue are seeking empirical research articles, case studies, literature reviews and technical, viewpoint and review articles, covering (but not limited to) the following topics.

• Anthropology, the history of food and socio-cultural aspects of gastronomy (including the relationships between people of different financial, religious, ethnic or cultural backgrounds, food and the environment).
• Global and local aspects of gastronomy (including health, food miles, globalization, protected designation of origin, etc.).
• The science that underpins our understanding and use of food (including nutrition, sensory science, soil science, fermentation and molds, biodiversity, etc.).
• Food systems: how food is brought from field to market.
• Food communications and consumption: how ideas of food are ‘produced’ and ‘consumed’ via the media, and how our consumption (both literal and metaphorical) of food is informed by how it is communicated.

Given the diverse nature of gastronomy in its UK and global contexts, it is likely that researchers are working in areas not specified above, i.e. case studies or other forms of analytical research. The editors would be very keen to consider such contributions.

Submission instructions

• Manuscripts should be between 3,000 and 6,500 words and formatted according to the journal author guidelines.
• Submissions must be received by 1st December 2013 via the online submission system Scholar One Manuscripts: http://mc.manuscriptcentral.com/nfs
• Authors should indicate that the manuscript is for this special issue by selecting this from the dropdown list on Scholar One Manuscripts.

For further information

Please see the journal homepage: http://www.emeraldinsight.com/nfs.htm or contact the guest editors.