雜志介紹

Food Culture & Society雜志介紹

《Food Culture & Society》是一本以English為主的未開放獲取國際優秀期刊，中文名稱飲食文化與社會，本刊主要出版、報道社會學-SOCIOLOGY領域的研究動態以及在該領域取得的各方面的經驗和科研成果，介紹該領域有關本專業的最新進展，探討行業發展的思路和方法，以促進學術信息交流，提高行業發展。該刊已被國際權威數據庫SCIE、SSCI收錄，為該領域相關學科的發展起到了良好的推動作用，也得到了本專業人員的廣泛認可。該刊最新影響因子為1.2，最新CiteScore 指數為2.3。

本刊近期中國學者發表的論文主要有：

• A sense of life: the abstruse language of taste in Chinese culture

  Author: Zhang, Jinghong

• Designing food packaging to present healthy and ethical diets to the New Chinese middle classes

  Author: Machin, David; Chen, Ariel

• Researching wild meat consumption in contemporary Nanxiong, South China: a social practice approach

  Author: Lin, Junfan; Waley, Paul

• Digital activism and citizenship: a case study of yellow food influencers and political consumerism in Hong Kong

  Author: Mak, Veronica Sau-Wa; Poon, Amber Kai-Yan

英文介紹

Food Culture & Society雜志英文介紹

Food Culture&Society is an internationally peer-reviewed publication dedicated to exploring the complex relationships between food, culture, and society from numerous disciplines in humanities, social sciences, and science, as well as the food world outside of the college. The magazine provides a platform for academic and practical exchanges, allowing researchers, scholars, and practitioners to share their findings, perspectives, and experiences, in order to promote a deeper understanding of the complex relationship between food, culture, and society. The goal of this journal is to promote the development of food research and provide insights and recommendations for addressing global food issues.