{"id":56,"date":"2020-11-17T18:08:23","date_gmt":"2020-11-17T15:08:23","guid":{"rendered":"https:\/\/gusteme.com\/?page_id=56"},"modified":"2026-08-04T01:49:23","modified_gmt":"2026-08-03T22:49:23","slug":"call-for-papers","status":"publish","type":"page","link":"https:\/\/gusteme.com\/en\/call-for-papers\/","title":{"rendered":"Call For Papers"},"content":{"rendered":"\n

Vol: 1 – Issue: <\/strong>2 – Deadline:<\/strong> 20 Nov 2026<\/p>\n\n\n\n

Gusteme<\/em> is an academic journal that approaches food and culinary studies from a social sciences perspective, aiming to examine the processes from food production to consumption within social, cultural, historical, and political contexts. It accepts original articles from all disciplines that position food as a subject of research, primarily from relevant fields of the social sciences such as sociology, anthropology, communication, history, gastronomy and tourism, economics, cultural studies, folklore and political science. The journal provides an interdisciplinary discussion platform for researchers who view food not merely as a biological nourishment activity but as a multi-layered social phenomenon.<\/p>\n\n\n\n

Gusteme<\/em> is open to theoretical and empirical studies related to the following areas (but not limited to them):<\/p>\n\n\n\n

Sociology and Anthropology:<\/strong> Food rituals, gender and kitchen labour, migration and diaspora cuisines, food inequalities, class and taste distinctions, identity construction, food-based social movements such as veganism\/vegetarianism, the physical and spatial sociology of food.
Communication and Media:<\/strong> Digital food cultures (social media, influencers, mukbangs, etc.), representations of food in cinema, literature and popular culture, the visual sociology of food photography, gastronomy media, food advertising, food journalism and criticism.
Cultural Studies and Folklore:<\/strong> The kitchen as intangible cultural heritage, local food cultures, food and drink taboos, belief systems and food rituals, tradition and change, fusion and post-colonial food criticism.
History and Archaeology: <\/strong>The history of cuisine and nutrition, the evolution of diet from ancient times to the present day, imperial and royal kitchens, historical trade routes and food interactions, food culture in light of archaeobotanical and zooarchaeological findings, the industrialisation of food.
Public Relations and Public Diplomacy:<\/strong> Gastrodiplomacy, cultural diplomacy, nation branding and cuisine as a soft power tool, food communication, crisis communication in the food sector, corporate social responsibility projects and gastronomic events\/festivals.
Gastronomy and Tourism:<\/strong> Destination marketing, culinary tourism, rural development and geographical indications, the quest for authenticity, the socio-cultural impacts of rating systems such as the Michelin Guide, sustainable tourism and local producer networks.
Economics and Politics:<\/strong> Food policies and food sovereignty, agricultural economics, global food regimes, supply chain crises, food safety and security, food activism, fair trade, and sustainable agricultural policies.
Law and Human Rights: <\/strong>The right to food as a fundamental human right, food safety and legislation, geographical indications and intellectual property rights (patenting of traditional recipes and local seeds), agricultural law, consumer rights, international food standards (Codex Alimentarius) and global food trade law.
Other Social and Human Sciences: <\/strong>Food ethics and the philosophy of gastronomy (Philosophy); religious dietary practices, belief rituals, halal\/haram (Divinity); food geography, terroir and spatial influences (Geography); psychological dimensions of eating behaviour (Psychology) and studies that make food the object of research in all areas of social and human sciences.
Other Areas:<\/strong> Studies from fields such as food engineering, nutrition and dietetics, medicine, architecture and chemistry, provided that a strong theoretical link with the social sciences is established.<\/p>\n\n\n\n

Article Submission Deadline:<\/strong> 20 Nov 2026
Please contact us at editor@gusteme.com<\/a> with any questions or suggestions.<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Vol: 1 – Issue: 2 – Deadline: 20 Nov 2026 Gusteme is an academic journal that approaches food and culinary studies from a social sciences perspective, aiming to examine the processes from food production to consumption within social, cultural, historical, and political contexts. It accepts original articles from all disciplines that position food as a […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-56","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/gusteme.com\/en\/wp-json\/wp\/v2\/pages\/56","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gusteme.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/gusteme.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/gusteme.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gusteme.com\/en\/wp-json\/wp\/v2\/comments?post=56"}],"version-history":[{"count":8,"href":"https:\/\/gusteme.com\/en\/wp-json\/wp\/v2\/pages\/56\/revisions"}],"predecessor-version":[{"id":1801,"href":"https:\/\/gusteme.com\/en\/wp-json\/wp\/v2\/pages\/56\/revisions\/1801"}],"wp:attachment":[{"href":"https:\/\/gusteme.com\/en\/wp-json\/wp\/v2\/media?parent=56"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}