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 inspire 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, Book/Art/Event Reviews, and Interviews) are subject to a double-blind peer-review process.
Peer Review Process
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.
Regular issues of the journal are published twice a year. Themed issues are published on an irregular schedule, as needed. The current issue is displayed on journal’s main page and past issues are catalogued in the archive section.
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 which may arise due to the publication of their content (e.g., plagiarism, libel, slander, data falsification, etc.). Canadian Food Studies also does not assume any liability for content on web sites which link to or from this site.
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. The journal is partly funded by an Aid to Scholarly Journals grant from the Social Science and Humanities Research Council.