Food Culture & Society

Food Culture & Society 由 Taylor & Francis 出版，属中科院社会学大类（2025 升级版4区）。按 OpenAlex 近年发文统计，该刊主要发表 Culinary Culture and Tourism、Organic Food and Agriculture、Migration, Ethnicity, and Economy 等主题的论文，这 3 个主题约占 56.2%。（根据 OpenAlex 主题统计与中科院分区数据生成）

Food, Culture and Society: An International Journal of Multidisciplinary Research is an international peer-reviewed publication dedicated to exploring the complex relationships among food, culture, and society from numerous disciplines in the humanities and social sciences, as well as in the world of food beyond the academy. Diversity and inclusion are essential to the aims and scope of Food, Culture & Society. We encourage Food Studies authors of diverse geographical locations to consider submitting their work to the Journal, and to read recent issues to understand contemporary developments in the field. The Journal brings to bear the highest standards of research and scholarship on all aspects of food studies and encourages vigorous debate on a wide range of topics, such as: • cross-cultural perspectives on eating behaviours • gender, sexuality, race and the food system • recipes, cookbooks, and menu as texts • philosophical and religious perspectives on food and the body • social construction of culinary practices, beliefs, and traditions • politics of the family meal • cultural, and social determinants of taste • methodological issues in food studies • socio-cultural aspects of food security and nutrition • food in fiction, film, art, and digital media • comparative food history • social and cultural dimensions of food technologies • political economy of the global food system • food studies pedagogy The journal also publishes original reviews of relevant books and a special section on perspectives on teaching. Please note that topics such as public health, nutrition, and tourism/hospitality are only considered when they have a socio-cultural humanities lens rather than if they are located in a psychological or commercial discipline. Articles focusing primarily on public health and nutrition will be rejected as out-of-scope. The journal publishes original research articles, reviews of relevant books and a special section on perspectives on teaching. Literature reviews will be considered only if put to use towards a new intervention in Food Studies. Food, Culture & Society receives hundreds of submissions every year and the editorial team is working through a large backlog and thanks you in advance for your patience. Peer review policy: Taylor & Francis is committed to peer-review integrity and upholding the highest standards of review. Once your paper has been assessed for suitability by the editor, it will then be double anonymously peer reviewed by i

摘自期刊官网 Aims & Scope

研究方向（LetPub）：SOCIOLOGY

主编 Sukhmani Khorana出版商官网

编委会国家分布：未见中国大陆编委；主要国家 美国 19、澳大利亚 3、英国 2、印度 2、意大利 1（共 30 位编委标注了国家） 编委会 ↗出版商官网 · 2026-10-01

中科院期刊分区表

期刊官网公布的 JCR / CiteScore 分区

• CiteScore Q1 · 2025 年度

出版商自述数据，JCR 以 Clarivate、CiteScore 以 Scopus 公布为准；与中科院分区是不同体系。出版商官网

数据库收录

SSCIScopusLetPub

国际期刊预警名单：各版本均未列入LetPub

期刊官网自述收录

PubMed出版商官网

其他：Anthropological Index Online、Current Abstracts、Sociological Abstracts (Online)

期刊官网列出的收录清单，未与各数据库逐一核对；Web of Science 各子库以上方记录为准。

不同版本、大类与小类分别展示，不将不同评价口径合并为一个分区值；投稿与考核前请确认所在机构采用的版本。

影响力指标

影响因子

1.36LetPub · 2026-09-13

影响因子（出版商公布） 2025

1.4出版商官网 · 2026-10-01

五年影响因子（出版商公布） 2025

1.7出版商官网 · 2026-10-01

CiteScore 2026-06

3.6LetPub · 2026-09-13

CiteScore（出版商公布） 2025

3.6出版商官网 · 2026-10-01

SJR 2026-06

0.54LetPub · 2026-09-13

SJR（出版商公布） 2025

0.54出版商官网 · 2026-10-01

SNIP 2026-06

1.14LetPub · 2026-09-13

SNIP（出版商公布） 2025

1.14出版商官网 · 2026-10-01

h-index

51OpenAlex · 2026-10-01

i10-index

382OpenAlex · 2026-10-01

两年平均被引

1.26OpenAlex · 2026-10-01

自引率

21.4%LetPub · 2026-09-13

Gold OA 文章占比

19.49%LetPub · 2026-09-13

发文规模

年文章数

63LetPub · 2026-09-13

年下载量（出版商公布）

210,000出版商官网 · 2026-10-01

不同来源的统计口径与观测时间不同，页面保留各来源原值；“出版商公布”为期刊官网自述数据。

其他来源

录用率（出版商公布）

11%出版商官网 · 2026-10-01

投稿到首次决定

14 天出版商官网 · 2026-10-01

外审后首次决定

208 天出版商官网 · 2026-10-01

接收到发表

15 天出版商官网 · 2026-10-01

评审方式

双盲同行评审出版商官网 · 模型提取

社区反馈来自投稿者样本，置信度 0.5，不代表期刊承诺；“出版商公布”的时间节点定义以官网为准。

混合期刊的文章处理费仅在作者选择开放获取发表时收取；按订阅方式发表通常不收费。

费用以期刊官网为准；不同来源的观测时间可能不同，页面保留各来源原值，不做平均。

摘录来自期刊官网页面，仅保留原文片段；“模型摘要”由 Workers AI 生成并经原文校验，以官网为准。

出版商

Taylor & Francis

ISSN

1552-8014

电子版 ISSN

1751-7443

学会 / 主办单位

Association for the Study of Food and Society

官网最新一期

Volume 29, Issue 4（2026 年）

官方链接

• 期刊主页 ↗OpenAlex
• 投稿系统 ↗出版商官网
• 专刊 / 特刊征稿 ↗出版商官网