About the Journal

Focus and Scope

Canadian Food Studies / La Revue canadienne des études sur l’alimentation is the open-access, online journal of the Canadian Association for Food Studies. The journal’s peer-reviewed publications are as diverse and entangled as the subject of food itself, providing critical perspectives on the ways in which humans, food, and the natural and built environments construct one another. As a whole, the journal represents how food serves as a point of connection among communities of thought and practice, challenging disciplinary and sectorial boundaries, and inspiring new frontiers of thinking.

Because of the breadth of food studies, CFS/RCÉA accepts submissions across different themes, categories, and geographies. We invite contributions from community and academic researchers, food practitioners and activists, artists and media creators. (See our Author Guidelines for compete details.) Submissions may be made in English or French, and work will be published in either language.

Work should address Canadian topics and/or be produced by Canadian or Canada-based individuals. All submissions (except Commentaries, Audio-Visual and Art/Design works, Book/Art/Event Reviews, and Interviews) are subject to a double-blind peer-review process.

Peer Review Process

Content published in this journal is peer reviewed (Double Blind), except as noted above.

Manuscripts are initially reviewed for content and quality by the editorial team. Submissions recommended for peer review will be read by a minimum of two expert reviewers. Publishing decisions are based on reports from those individuals and the editorial committee.

Publication Frequency

The journal is generally published four times a year (spring, summer, fall, winter), with each issue including a varying number of articles (depending on submissions and acceptances). An issue may contain a themed section. The current issue is displayed on journal’s main page and past issues are catalogued in the archive.

Legal Disclaimer

The views of our contributors are their own and do not necessarily represent those of Canadian Food Studies. Authors are solely responsible for all content submitted. By submitting material to Canadian Food Studies, contributors assume full legal liability for any and all matters that may arise due to the publication of their content (e.g., plagiarism, libel, slander, data falsification, etc.) Canadian Food Studies does not assume any liability for content on websites linked to or from the journal.

Ethics & disclosures

The journal is committed to maintaining the highest level of integrity in the content published.

This means that:

  • Journal editors will take reasonable steps to identify and prevent the publication of content in which research misconduct has occurred. In no case will editors encourage such misconduct or knowingly allow such misconduct to take place.
  • In the event that the journal’s editors are made aware of any allegation of research misconduct, the Editorial Collective will deal with allegations appropriately.
  • The journal reserves the right to retract articles if necessary, and to publish corrections, clarifications, retractions, or apologies as needed.

If readers have concerns about research misconduct or note that corrections or clarifications are needed in a published paper, they should contact an associate editor, one of the editors-in-chief, or a member of the administrative staff promptly.

Sources of Support

CFS/RCÉA is owned and operated by the Canadian Association for Food Studies / L'Association canadienne des études sur l'alimentation.

CFS/RCÉA is published using Open Journal Systems (OJS), an open-access publishing platform created by the Public Knowledge Project. This instance of OJS is generously hosted by the University of Waterloo and supported by a dedicated team at the UW library.

CFS/RCÉA  is currently published with assistance from the Social Sciences and Humanities Research Council (SSHRC) of Canada, through an Aid to Scholarly Journals Grant.