Special Issue on

Food Culture and Culinary Traditions

Food Culture and Culinary Traditions explores the historical, social, cultural, and artistic dimensions of food and culinary practices across different societies and regions. The field examines how food reflects cultural identity, heritage, religion, migration, social customs, and economic development while also investigating traditional cooking methods, gastronomy, food rituals, and contemporary culinary innovations. It integrates perspectives from anthropology, sociology, history, nutrition, tourism, and cultural studies to better understand the role of food in shaping human experiences, intercultural exchange, community traditions, and sustainable food practices in a globalized world.

In this special issue, we intend to invite front-line researchers and authors to submit original research and review articles on exploring Food Culture and Culinary Traditions. Potential topics include, but are not limited to:

• Culinary heritage
• Food anthropology
• Gastronomy studies
• Traditional cuisine studies
• Food sociology
• Cultural food history
• Culinary tourism
• Nutrition and food culture
• Indigenous food practices
• Sustainable food systems
• Food rituals and traditions
• Regional and ethnic cuisines
• Culinary arts and techniques
• Food and identity studies
• Agricultural food traditions
• Global food and cultural exchange

Authors should read over the journal’s For Authors carefully before submission. Prospective authors should submit an electronic copy of their complete manuscript through the journal’s Paper Submission System.

Please kindly specify the “Special Issue” under your manuscript title. The research field “Special Issue - Food Culture and Culinary Traditions” should be selected during your submission.

Special Issue Timetable:

Guest Editor:

Dr. Liege Aguiar Pascoalino

Nutrition and Food Chemistry, University of Porto, Portugal

For further questions or inquiries, please contact Editorial Assistant at [email protected].