Journal
of Chinese Dietary Culture
Call
for Manuscripts
Purpose
of Publication
The
Journal of Chinese Dietary Culture is a new academic journal to be published
twice a year, in January and July, starting in 2005. This international
journal, published by the Foundation of Chinese Dietary Culture, aims to promote
the study of Chinese dietary culture in the social sciences and humanities. The
Journal of Chinese Dietary Culture hopes to foster a new level of
understanding of the regional and integral nature of Chinese dietary culture and
its social and historical process of formation. It also proposes to highlight
the significant contribution that dietary culture in China has made to the
dietary culture of the world.
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Manuscripts
Manuscripts must not exceed 20,000 words for Chinese manuscripts or 10,000 words for English manuscripts. Please give the author's full name, institution of affiliation, position and contact information¡]including phone, fax, and e-mail address¡^ on the manuscript. Manuscripts via e-mail ¡]preferably in Ms-Word or WordPerfect¡^are acceptable. However, a hard copy of the manuscript with an abstract in both Chinese and English¡]no more than 300 words¡^and a list of key words¡]2-5 words¡^are also required. The author is responsible for obtaining permission to use copyrighted materials, such as illustrations, charts, or lengthy quotations.
For the format of Chinese manuscripts please refer to the Bulletin of the Institute of History and Philology; refer to the Journal of Asian Studies for the format of English manuscripts.
All manuscripts are subject to an evaluation process before publishing. Upon publication, authors will receive five copies of the issue and 30 offprints of their articles as well as a modest honorarium.
Theme-articles
For the purpose of promoting and consolidating research and discussion on important topics on dietary culture, each issue of the Journal of Chinese Dietary Culture will focus on a particular theme, though it will also include articles of general interest. Research themes for issues of the first year are as follows:¡]1¡^Food in archaeology;¡]2¡^Ancient and modern food techniques;¡]3¡^Classification of food: a cross-cultural comparison;¡]4¡^Edible and non-edible, purity and taboo: the construction of a cultural taxonomy.
The themes planned for the first three years also include the following:¡]1¡^The writing of cooking: recipes, formulas and sayings;¡]2¡^Gastronomic poetry: a literary genre;¡]3¡^Social distinction in dietary culture: theories of taste;¡]4¡^The idea of healthy food in urban cultures;¡]5¡^Artificial and natural food from a historical perspective;¡]6¡^Food deficiency: ancient and modern survival strategies ;¡]7¡^Community and etiquette: food in ritual and practice;¡]8¡^The spread of culinary knowledge and the invention of dietary traditions in modern times;¡]9¡^Food and gender: Who cooks¡HWhose food¡H¡]10¡^We are what we eat: body imagery in dietary culture;¡]11¡^The dietary profession: the history and development of food production;¡]12¡^Exotic, foreign and domestic food.
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|
Chief Editors (In alphabetical order) |
|
|
Name |
Institution |
|
Francoise SABBAN |
Ecole des Hautes Etudes en Sciences Sociales, France |
|
WANG Ming-ke |
Institute of History and Philology, Academia Sinica, Taiwan |
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|
Board of Advisors (In alphabetical order) |
|
|
Name |
Institution |
|
CHEN Chi-lu |
Academia Sinica, Taiwan |
|
Jack GOODY |
Department of History and Civilization, Cambridge University, U.K. (retired) |
|
HSU Cho-yun |
Academia Sinica, Taiwan |
|
Naomichi ISHIGE |
National Museum of Ethnology, Japan (retired) |
|
JAO Tsung-i |
The Chinese University of Hong Kong, Hong Kong |
|
LI Yih-yuan |
Academia Sinica, Taiwan |
|
Sidney W. MINTZ |
Department of Anthropology, Johns Hopkins University, USA |
|
TU Cheng-sheng |
National Palace Museum, Taiwan |
|
James WATSON |
Department of Anthropology, Harvard University, USA |
|
YU Ying-shih |
Academia Sinica, Taiwan |
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|
Editorial Committee (In alphabetical order) |
|
|
Name |
Institution |
|
CHEN Jo-shui |
Institute of History and Philology, Academia Sinica, Taiwan |
|
Sidney C. H. CHEUNG |
Department of Anthropology, The Chinese University of Hong Kong, Hong Kong |
|
CHIANG Bien |
Institute of Ethnology, Academia Sinica, Taiwan |
| CHUANG Ying-chang | Institute of Taiwan History Preparatory Office, Academia Sinica, Taiwan |
| HUANG Ch'ing-lien | Hsuan Chuang University, Taiwan |
|
Max K. W. HUANG |
Institute of Modern History, Academia Sinica, Taiwan |
|
HUANG Shu-min |
Department of Anthropology, Iowa State University, USA |
|
Hiromi IWAI |
National Museum of Japanese History, Japan |
|
KIM Kwang-ok |
Department of Anthropology, Seoul National University, Korea |
| Tokiko NAKAYAMA | Ochanomizu University, Japan |
|
POO Mu-chou |
Institute of History and Philology, Academia Sinica, Taiwan |
|
Erhard ROSNER |
Ostasiatisches Seminar Der Universitaet, Gottingen, Germany |
|
TAN Chee-beng |
Department of Anthropology, The Chinese University of Hong Kong, Hong Kong |
|
WANG Chiu-kuei |
Chiang Ching-Kuo Foundation for International Scholarly Exchange, Taiwan |
|
WANG Ren-xiang |
Chinese Academy of Social Sciences, China |
|
David WU |
Department of Anthropology, The Chinese University of Hong Kong, Hong Kong (retired) |
|
XU Hai-rong |
Hang-zhou Academy of Social Sciences, China |
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All correspondence regarding submission of manuscripts should be addressed to
the Foundation of Chinese Dietary Culture
145, Chien Kuo N.Rd, Sec.2, Taipei ,Taiwan
TEL : 886-2-2503-1111 EXT 5616-5620
FAX : 886-2-2517-1806
E-Mail: cyang@mercuries.com.tw , fcdc@mercuries.com.tw
Website : www.fcdc.org.tw
Updated:
June
2008
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