MENU, Journal of Food and Hospitality Research

Menu, Journal of Food and Hospitality Research


"MENU: Journal of Food and Hospitality Research" is a multidisciplinary publication dedicated to food behavior in relation to culinary arts, foodservice and hospitality.

Journal characteristics:
Title: MENU: Journal of Food and Hospitality Research
Type of publication: open access
Frequency of publication: 1 issue/year
ISSN: 2275-5748

8th edition December 2019: 
"Special Issue : Cook and Health conference"
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This special issue of MENU presents selected abstracts from the keynote, oral and poster presentations of the 3rd Cook and Health Conference (Lisbon, October 17-18 2019).
The Cook & Health Network is an informal, international network of academics who share an interest in researching the impact of home cooking and its replacement by away-from-home food preparation on individuals’ nutrition, health, economic and psychosocial status. Since 2015, and every two years, this network has organized the Cook and Health Conference, a scientific meeting that brings together international experts, scientific researchers and practitioners from a wide range of disciplines – Human Nutrition, Epidemiology, Dietetics, Public Health, Medicine, Food and Health Policy, Health and Nutrition Education, Home Economics, Consumer Psychology, Social Psychology, Sociology, Anthropology, Food Science and Technology, Culinary Arts, Tourism & Hospitality -, to share up-to-date knowledge and debate key research findings related broadly to home cooking behavior.
The third Cook and Health Conference meeting was hosted by CUBE, the Research Unit of Católica-Lisbon School of Business and Economics, at the Campus of Universidade Católica Portuguesa.
It attracted 85 participants from Australia, Brazil, Canada, Europe (Denmark, France, Germany, Ireland, Portugal, Switzerland, United Kingdom) and the United States, including research area leaders, Ph.D. candidates, basic and applied researchers, consultants, and NGO and corporate representatives.


7th edition December 2018:
"Food, beverages, services through social sciences, economics, cognitive science & nutrition"

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6th edition November 2017:
"Food, beverages, services through social sciences, economics, cognitive science & nutrition"
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5th edition March 2016:
"Food, Beverage, Services: through social science, cognitive science & economics"
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4th edition March 2015:
"Food and Hospitality Research: from preparation to consumption"
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3rd edition February 2014:
"Methodological and ethical issues in food research"
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2nd edition April 2013: 

"Intercultural comparisons of eating habits and food preferences"
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1st edition January 2012: 

"Between fear(s) and pleasure(s)"
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