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Gastronomic Culture: Educational Processes and Social Realities
Submission DeadlineJul. 30, 2020

Submission Guidelines: http://www.sciencepublishinggroup.org/home/submission

Lead Guest Editor
Frederico Divino Dias
Faculdade Promove de Belo Horizonte, Belo Horizonte, Brazil
Guest Editors
  • 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
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 should be formatted according to the guidelines for authors
(see: http://www.sciencepublishinggroup.org/journal/guideforauthors?journalid=214).

Please download the template to format your manuscript.

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