About the Journal

The Journal publishes original and unpublished articles, which are subject to external peer review. Its workflow is designed for efficiency and speed in the evaluation process, while maintaining scientific, technical, and professional rigor. All submitted texts undergo a blind peer review process.

We have received a large number of undergraduate theses that have been only superficially adapted into article format. While we are not opposed to this, we strongly recommend that the manuscript be reframed to meet the requirements of a journal article fully.

Authorship and Open Access

This is an open-access journal licensed under Creative Commons BY 4.0. This means all content is freely available to users or their institutions. Users are permitted to read, download, copy, distribute, print, search, or link to the full texts of articles, or use them for any other lawful purpose, without prior permission from the publisher or author. This aligns with the DOAJ (Directory of Open Access Journals) definition of open access.

We define our journal as one where the copyright holder of a scholarly work grants usage rights to third parties through an open license (Creative Commons or equivalent). This allows for free and immediate access to the work and authorizes any user to read, download, copy, distribute, print, search, link to the full texts, crawl them for indexing, pass them as data to software, or use them for any other lawful purpose.

The journal has been open access since its inception and in all its content.
Authors retain copyright and all publication rights.

Scope and Audience

The journal disseminates original research, literature reviews, conference presentations, and outreach articles related to: gastronomy, cuisine, food science, culinology, food anthropology, food heritage, education in these fields, and related disciplines. We require the responsible use of Artificial Intelligence tools.

The journal is aimed at researchers, scientists, postgraduate students, teachers, and professionals who wish to share their research findings and contribute to the dissemination and democratization of knowledge.

Publication Frequency

The journal is published twice a year, in January and July, and operates on a continuous publication model. Approved, final articles are published no later than 15 days after their final acceptance. There is no need to wait for the next issue. Monographic and special issues are occasionally published.

Ethics

The Journal of Gastronomy and Cuisine has a code of ethics that promotes a culture of integrity, responsibility, and transparency in the scientific publication process. It aims to prevent malpractices such as paper mills, reviewer rings, and others that undermine the credibility of scientific production. We advocate for the judicious use of LLMs to facilitate scientific work.

Digital Preservation

We are committed to the digital preservation of the journal's content through the management of assigned DOIs, periodic content backups, and web hosting continuity. Additionally, the journal is archived with the Internet Archive as a preservation measure.

Interoperability Protocols

This journal provides an OAI-PMH (Open Archives Initiative – Protocol for Metadata Harvesting) interface, allowing other portals and information services to access the metadata of published content.

Specifications:

  • OAI-PMH Protocol Version 2.0

  • Dublin Core Metadata

  • Harvesters' Base URL:
    https://academiaculinaria.org/index.php/gastronomia-cocina/oai