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Officially affiliated with the Graduate Association for Food Studies, the Journal seeks to foster inclusive dialogue among students across academic communities. Its current editorial team is especially committed to featuring anti-racist, anti-sexist, and decolonial scholarship.
Each issue is composed of research articles, book reviews, and short-form creative pieces [see the submission guidelines]. Research articles may be submitted from any disciplinary location but must ensure legibility to an interdisciplinary audience of food studies scholars. Shorter work, called Food-Stuff, is not subject to peer review and may take the form of field notes, archival digests, commentaries, interviews, or photo essays.
The Journal considers its mission to:
Challenge, trouble, and vex the field of food studies through robust engagement with other academic fields
Amplify graduate student work and cultivate scholarly development through the process of peer review, editorial revision, and publication
Connect scholars via social media with the additional objective of bringing together food writers both inside and outside of academia
Build relationships among graduate students who study food as well as across food studies programs internationally
Open Access Statement:
In accordance with the Budapest Open Access Initiative's definition of Open Access this journal allows readers to read, download, copy, distribute, print, search, or link to the full texts of its articles and allow readers to use them for any other lawful purpose.
This journal does not have article processing charges (APCs) nor article submission charges.
The GJFS stores several copies of items and data in multiple digital and geographic locations.
GJFS’ Editorial board is made of memebers of the Graduate Association for Food Studies. For more information, or to contact the board, please see its homepage: https://gradfoodstudies.org/student-board/
All materials published in this journal or on this platform are subject to attribution 4.0 International (CC BY 4.0)
