Special Issue on Gastronomic Culture: Educational Processes and Social Realities

Submission Deadline: Jul. 30, 2020

Please click the link to know more about Manuscript Preparation: http://www.jxgfblky.com/submission

This special issue currently is open for paper submission and guest editor application.

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Special Issue Flyer (PDF)
  • Lead Guest Editor
    • Frederico Divino Dias
      Faculdade Promove de Belo Horizonte, Belo Horizonte, Brazil
  • Guest Editor
    Guest Editors play a significant role in a special issue. They maintain the quality of published research and enhance the special issue’s impact. If you would like to be a Guest Editor or recommend a colleague as a Guest Editor of this special issue, please Click here to complete the Guest Editor application.
    • Natália de Carvalho Teixeira
      Faculdade Kennedy de Belo Horizonte, Belo Horizonte, Brazil
    • Silvino Paulino dos Santos Neto
      Faculdade Kennedy de Belo Horizonte, Belo Horizonte, Brazil
    • Daniela Maria Rocco Carneiro
      Universidade do Estado de Minas Gerais, Belo Horizonte, Brazil
    • Alcione Aguiar Souza
      Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
    • Cristiana Santos Andreoli
      Instituto Federal de Minas Gerais, Ouro Preto, Brazil
    • Bruno Martins Dala Paula
      Universidade Federal de Alfenas, Alfenas, Brazil
  • Introduction

    This proposal aims to open space for the discussion of gastronomy as a culture promoter in a local or regional society. It is understood that gastronomy is associated in a consolidated way with the social and cultural aspects of a people; therefore, it is relevant to make room for this discussion. Within the process of social construction of a culture, we still observe, without being extremely important, the teaching processes for the subjects of a given locality. The focus of this proposal is then to make room for studies that expose gastronomy within an educational context (formal education at the technical and higher level, for example) beyond the social context (as a device that can affect the social relations of a locality) culminating, finally, in a cultural context of a given locality. Gastronomy may be rooted in a sociocultural context in order to generate positive or negative impacts on that reality, and this reality cannot be neglected by the scientific academy. The reflexes of the feeding of a people can produce fruits in diverse areas of the society, being, therefore, an interdisciplinary proposal. Culture and society, in their generalist aspects, can range from the production of local organic food, through food and health education to even religious tourism that expressively expresses its links with local culture and gastronomy.
    Aims and Scope:
    1. Gastronomy
    2. Culture
    3. Education
    4. Society
    5. Social development
    6. Cultural Heritage

  • Guidelines for Submission

    Manuscripts can be submitted until the expiry of the deadline. Submissions must be previously unpublished and may not be under consideration elsewhere.

    Papers should be formatted according to the guidelines for authors (see: http://www.jxgfblky.com/submission). By submitting your manuscripts to the special issue, you are acknowledging that you accept the rules established for publication of manuscripts, including agreement to pay the Article Processing Charges for the manuscripts. Manuscripts should be submitted electronically through the online manuscript submission system at http://www.sciencepublishinggroup.com/login. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal and will be listed together on the special issue website.

  • Published Papers

    The special issue currently is open for paper submission. Potential authors are humbly requested to submit an electronic copy of their complete manuscript by clicking here.