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Welcome to Anthropology of Food, the webjournal dedicated to the social sciences of food. Anthropology of Food is an open access multilingual academic journal (French, English, Spanish and Portuguese). Started in 1999, this journal is edited by an international network of academic researchers sharing a common intellectual interest in the field of social sciences and food.

All research articles in this journal have undergone rigorous peer review, based on initial editor screening and refereeing by two anonymous referees.


Book reviews: Graham Riches, Food Poverty and Insecurity: International Food Inequalities

Call for papers CLOSED :  Tourism and gastronomy; Turismo y Gastronomia

coordinated by F.  Xavier Medina, María del Pilar Leal Londono & José A. Vázquez-Medina 

Singular ingredients on the menu: implications of the use of differentiated products in contemporary cuisine
Les ingrédients singuliers à la carte : implications de l'utilisation de produits différenciés dans la cuisine contemporaine


Latest issue
11 | 2016
Cultures alimentaires et territoires

Food Cultures and Territories