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''Food & History'' is a multilingual (French, English, German, Italian and Spanish) scientific journal that has been published since 2003. It is the biannual scientific review of the (IEHCA) based in Tours. It publishes papers about the history and culture of food. == The review == ''Food & History'' is the biannual scientific review of the Institut Européen d’Histoire et des Cultures de l’Alimentation / European Institute for the History and Culture of Food (IEHCA) in Tours, France. Founded by Francis Chevrier,〔(Chevrier, Avant-propos / Foreword, in: Food & History, vol. 1.1 (2003), pp. 9–11. )〕〔(C. Dubois, Interview with Francis Chevrier, in: Contemporary French and Francophone Studies, vol. 14.2 (2010), pp. 135–137. )〕 director of IEHCA, in 2003, it is the first journal in Europe, both in its vocation and concept, specialised in the specific field of food history. It aims at presenting, promoting and diffusing research that focuses on alimentation from an historical and/or cultural perspective. The journal studies food history, food archaeology and food culture from different points of view. It embraces social, economic, religious, political, agronomical and cultural aspects of food and nutrition. It deals at the same time with questions of food consumption, production and distribution, with alimentation theories and practices (medical aspects included), with food-related paraphernalia and infrastructures, as well as with culinary practices, gastronomy and restaurants. Being positioned at the crossroads of the humanities and social sciences, the review deliberately promotes interdisciplinary research approaches. Although most contributions are concerned with European food history, the journal principally also welcomes articles on other food cultures. ''Food & History'' is a fully-fledged academic journal which applies the usual methodical instruments for assessing incoming articles, i.e. a double-blind reviewing process by external referees, recruited from a large and ever-growing intercontinental pool of experts in the field of social and cultural food studies. It belongs to a decreasing spectrum of journals which openly expresses its European and international character by accepting manuscripts in five European languages: English, French, Spanish, Italian, and German. ''Food & History'' gains official recognition from the Institut des Sciences Humaines et Sociales of the CNRS (Centre National de la Recherche Scientifique) and is indexed by the European Reference Index for the Humanities (ERIH) of the European Science Foundation (History category B). ''Food & History'' is published thanks to the financial support from the Ministère de l'Education nationale, Ministère de l’enseignement supérieur et de la recherche, Université François-Rabelais de Tours, and the Conseil Régional du Centre. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Food & History」の詳細全文を読む スポンサード リンク
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