Food & History

Food & History is a journal published by the IEHCA and distributed in Europe by Brepols. Its purpose is to acquire an original place in the landscape of scientific knowledge by winning recognition for food history as a field of research in its own right.

While its aim is to become an international benchmark journal, its emergence testifies to the growing interest among the public and the scientific community in major food issues worldwide. To understand these, we need to study them over time, building up a privileged dialogue between the past and present. As a tool for this dialogue, the IEHCA journal seeks to draw on history to shed light on contemporary questions about food.

Food & History was set up in response to the research community’s need for a forum for dialogue and interdisciplinary exchange. It seeks to foster a spirit of openness and to unite this community which extends beyond the strictly academic sphere. That is why it works to develop a policy of cooperation with independent researchers and practitioners recognised for the scientific merits of their work. Food & History is ranked a class B journal (“international publications with a good reputation among researchers of the field in different countries”) in the European Science Foundation’s European Reference Index for the Humanities.