
Academic Journal
Q1Food and Foodways
About Food and Foodways
Food and Foodways is a scholarly journal published by Taylor and Francis Ltd.. SCImago 2025 lists it in Q1, with an SJR of 0.344 and H-index of 24.
Coverage: 1985-1994, 1999, 2001, 2007-2026. Research categories: Cultural Studies (Q1); Anthropology (Q2); Sociology and Political Science (Q2); Food Science (Q3); Health (social science) (Q3).
Verified field sources
- Journal Impact Factor: 1.0 — Official source; checked 2026-10-03. Publisher-reported Journal Impact Factor and year from Taylor & Francis About this journal information.
- Impact Factor year: 2025 — Official source; checked 2026-10-03. Publisher-reported Journal Impact Factor and year from Taylor & Francis About this journal information.
Source-backed journal facts
Topics in published research
Culinary Culture and Tourism; Organic Food and Agriculture; Human auditory perception and evaluation; Diverse Scientific and Economic Studies; Wine Industry and Tourism; Migration, Ethnicity, and Economy.
OpenAlex classifies topics from published works. These topics are not the publisher’s official aims and scope.
Source: OpenAlex source record. Retrieved 2026-10-03. Source record updated 2026-10-02. OpenAlex metrics are different from SCImago metrics and the Clarivate Journal Impact Factor.
Journal Metrics
Quartile, SJR and the listed SCImago H-index use the 2025 imported SCImago dataset. A quartile may vary by subject category. Values without a source or reporting year are unverified historical entries. Verify the current Journal Impact Factor with Clarivate or the publisher before using it.
Aims & Scope
The publisher’s official aims and scope have not yet been verified for this profile. Use the journal website to check subject fit and accepted article types before submitting.
Recent Research Articles
Latest publications matched automatically by ISSN.
How the modern American family eats: a video-ethnographic study
Maria Maria Castillo, Catherine Duggan, Joanne W. Golann
2026-10-01 · DOI: 10.1080/07409710.2026.2736397Food, Culture and Society in India: Social, Political, Economic and Cultural Perspectives
Pooja Kalita
2026-09-29 · DOI: 10.1080/07409710.2026.2736412Between food and refuse: Enacting (in)edibility in the Russian Arctic
Elena Davydova
2026-09-28 · DOI: 10.1080/07409710.2026.2736405The Book of Yerba Mate: A Stimulating History
Diego Villela Kroeff
2026-09-28 · DOI: 10.1080/07409710.2026.2736411Small wonders and strange brews: disentangling gastronomic goodness from the promise of purity
Kelly Donati
2026-09-24 · DOI: 10.1080/07409710.2026.2736407Kanpai: The History of Sake
Merry White
2026-09-24 · DOI: 10.1080/07409710.2026.2736415Recipes for escape: Cookbooks on foreign cuisines, scarcity, and culinary aspiration in late socialist Poland
Marzena Keating
2026-09-24 · DOI: 10.1080/07409710.2026.2736410Beans, bulgur and boundaries: School meal challenges for students diagnosed with Autism Spectrum Condition or ADHD
Susanna G. Sandberg
2026-09-22 · DOI: 10.1080/07409710.2026.2736399Lustful Appetites: An Intimate History of Good Food and Wicked Sex
Philine Schiller
2026-09-19 · DOI: 10.1080/07409710.2026.2736413Superfoods go mainstream: Yerba mate and the history of soft drugs and carbonated sodas
Julia Sarreal
2026-07-03 · DOI: 10.1080/07409710.2026.2694823Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves, by Nicola Twilley, Penguin Press, 2024, $30, 387 pp. ISBN 9780735223288
Mark A. Johnson
2026-07-03 · DOI: 10.1080/07409710.2026.2698871The Farmer, the Gastronome, and the Chef: In Pursuit of the Ideal Meal
Michelle Mart
2026-07-03 · DOI: 10.1080/07409710.2026.2694827Toward sustainable attunement? Sensory and embodied experiences of vegans in Iceland
Auður Viðarsdóttir, Valdimar Tr. Hafstein, Håkan Jönsson
2026-07-03 · DOI: 10.1080/07409710.2026.2694818Building food sovereignty (and autonomy) from below and above: a book review essay
Curtis Kline
2026-07-03 · DOI: 10.1080/07409710.2026.2697540Radical food geographies: Power, knowledge and resistance
Heather Weiss
2026-07-03 · DOI: 10.1080/07409710.2026.2694826Mimicry at the ‘Compton Cookout’: Black women and the racial-gendered culinary fantasy
Marilisa C. Navarro
2026-07-03 · DOI: 10.1080/07409710.2026.2694813From traditional and ethnic to modern and nationless: the case of Palestinian and Arab vegans in Israel
Liora Gvion
2026-07-03 · DOI: 10.1080/07409710.2026.2694822To change or not to change food habits: The green transition as a flexible context
Susanne Højlund, Trine My Thygaard-Nielsen
2026-04-03 · DOI: 10.1080/07409710.2026.2650585Changing eating habits toward a plant-forward diet focusing on umami: Lessons from the Japanese cuisine
Minaka Ono, Ole G. Mouritsen
2026-04-03 · DOI: 10.1080/07409710.2026.2650591A little piggy with a dagger in its belly: Mediating emotions toward food and change through humor
Amalie Scheel
2026-04-03 · DOI: 10.1080/07409710.2026.2650587Reviews
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Version History
October 4, 2026 at 9:27 pm
October 2, 2026