Global Food History is a biannual, peer-reviewed, academic journal presenting new works in food history from the foremost scholars in the field. We welcome original manuscripts covering any period from prehistory to the present and any geographical area, including transnational and world histories of food. We particularly encourage submissions on subjects relating to and from contributors outside of Europe and North America. The journal will be published in English, and we are committed to providing editorial support for authors, particularly those whose first language is not English. In addition to original research, the editors welcome articles about teaching food history, archival notes, translations, and other essays that help to build the field by encouraging and disseminating documentation. The journal will also publish book reviews. We look forward to the first issue appearing in fall 2015.


  • Katarzyna J. Cwiertka (book reviews)
  • Megan J. Elias (teaching essays and archival notes)
  • Jeffrey M. Pilcher (articles)