About the Journal
Aims and Scope
Archives in Food, Culture and Nutrition (AFOCUN) (ISSN 3020-8734 | e-ISSN 3020-3635) is a trilingual journal (English, Portuguese, and Spanish), peer-reviewed, and diamond open access, dedicated to the study of food from the perspective of the social sciences and humanities. Founded in 2023 as the official journal of the International Commission on the Anthropology of Food and Nutrition (ICAF), AFOCUN is published under the seal of the University of Extremadura (Spain), through its Publications Service.
The journal aims to establish itself as an international academic platform where food researchers can present and disseminate interdisciplinary, transdisciplinary, and disciplinary perspectives (anthropological, sociological, geographical, historical, economic, among others) on food and nutrition.
AFOCUN encourages researchers in the field of social studies of food to publish both original research articles and review articles. Contributions from different areas of interest enhance the understanding of food in its broadest sense and its implications for culture and society.
Privacy Statement
Names and email addresses registered in this journal will be used exclusively for the purposes declared by the publication itself and will not be made available for any other purpose or to any other party.
Ethics and Good Practices
AFOCUN is an academic space that promotes debate and critical reflection, and is committed to ensuring compliance with ethical principles and the scientific quality of published works. All articles must adhere to good research practices, academic integrity, and respect for copyright.
Peer Review
AFOCUN implements a double-blind peer review system, ensuring impartiality and confidentiality.
All manuscripts are subjected to external review, which may be conducted by reviewers who are either members of the editorial board or external experts, guaranteeing independence and objectivity.
The editorial board will perform the initial review of the manuscript, select and assign reviewers, and coordinate the suggested revisions.
The final decision of acceptance, rejection, or revision rests solely with the Editor-in-Chief.
Each manuscript is evaluated based on its thematic relevance, originality, methodological rigor, and contribution to knowledge, receiving at least two independent assessments.
Frequency
The journal publishes two issues per year, in January and July. Contributions are received continuously throughout the year.
Anti-Plagiarism Policy
To safeguard the originality of its content, Archives in Food, Culture and Nutrition (AFOCUN) uses the specialized software Turnitin Similarity, which is applied at two points in the editorial process: upon receipt of the manuscript and, if necessary, after revisions derived from the peer review process.
Plagiarism is strictly prohibited in this journal. If it is detected or suspected that a submission —in whole or in part— has been plagiarized, the editorial team will conduct the necessary investigations. In confirmed cases of plagiarism, the journal reserves the right to reject the submission, retract a published article, and apply any additional measures it deems necessary.
The Editorial Committee will act in accordance with the COPE (Committee on Publication Ethics) guidelines, in particular the COPE Guidelines on Suspected Plagiarism in a Submitted Manuscript and the COPE Guidelines on Suspected Plagiarism in a Published Paper, to ensure that decisions are consistent with international editorial ethics standards.
Open Access Policy
Archives in Food, Culture and Nutrition (AFOCUN) is an open access journal with no embargo period and no article processing charges (APCs), which defines it as a diamond open access journal.
Open access means that all content is freely available to users and their institutions. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, as well as to use them for any other lawful purpose, without prior permission from the publisher or the authors.
This policy follows the Budapest Open Access Initiative (BOAI) definition of open access. All journal content is published under a Creative Commons CC BY 4.0 International License.
For more information about the terms of the license, please consult the official link: Creative Commons Attribution 4.0 International License.
Copyright Notice
Archives in Food, Culture and Nutrition (AFOCUN) respects the intellectual and patrimonial rights (copyright) of published works and allows authors to freely use their own published articles, always within the limits of applicable law.
