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Welcome to Anthropology of Food, the webjournal dedicated to the human and 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 supported by the French National Institute for Human and Social Sciences (CNRS). All scientific articles in this journal are peer reviewed by at least two referees as well as the editorial committee.


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
and the new collections : 

Pre-Publication: with Meriem M’zoughi, Regulated eating behaviors, prohibition of « harmful » substances: case study of Cambodian’s cancer patients

Latest issue
11 | 2016
Cultures alimentaires et territoires

Food Cultures and Territories