Gastronomy and Tourism

Gastronomy and Tourism uses CrossRef Similarity Check and is sustained by Portico Preservation Services.

Manuscript submission:

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https://gat.scholasticahq.com/for-authors

Follow the guidelines below to prepare the manuscript.

General manuscript preparation: Manuscripts should be submitted as a Word document, with all pages numbered. A cover page with the title only should be included because manuscripts are sent out for blind review. Main and secondary headings should be clearly identifiable.

Title page: This should contain the title, all author names and corresponding affiliation(s) for each author, which includes Department, Institution, City (State), Country. The corresponding author must be clearly designated and a complete address and email address for the corresponding author must be included (phone and fax numbers are optional). A short title of approximately 40 characters (or less) should also be included.

ORCID iD: Authors may include their ORCID (Open Researcher and Contributor ID) number if they wish and a link and the iD number will be included in the final article.

Writing Style: The manuscript should be written in the third person and all submissions must be in English. Readers need to grasp information quickly; thus, authors should use straightforward declarative sentences, making every effort to help readers understand the concepts presented. All manuscripts should be comprehensible to all readers, regardless of their areas of specializations and academic backgrounds. Manuscripts may include tables, drawings, charts, or photographs.

Paper Length: Manuscripts should be between 6,000 and 12,000 words. Each figure and table counts for approximately 300 words. Contributions within “Locations on the Food Menu” (see below) should be 600–1,200 words in length.

Abstracts and key words: The abstract should state concisely what was done and why, what was found, and what was concluded, and end with a list of up to five key words pertinent to the central theme.

Text: The manuscript itself will be composed of three parts: introduction, the study, and conclusion. Headed with an appropriate title, the study (or the main body of the paper) is in turn divided into subtitled sections. The whole submission should be arranged in the following order: cover page, title page, abstract and key words, introduction, the study, conclusion, acknowledgment, biographical note, reference list. Avoid the use of text footnotes.

Abbreviations and terminologies: These should be fully spelled out and defined when first used in the text.

References: In the text, references are cited using the author/date style following the APA Publication Manual(7th ed.). Consult chapters 8 and 9 in the manual for complete text citations and reference list entries. [Note: always provide citation page number(s) in the text for quoted material from a printed source.] The reference list, placed at the end of the text, must be in alphabetical order. Include in the reference list only those cited in the text and ensure that all text citations have an entry in the reference list. A referenced article should contain all authors’ names, year of publication, title of the article, name of the publication, volume, and inclusive page numbers. A referenced book should list author name(s), year of publication, title of the book, and publisher per the following examples:

Text citations: (Armstrong, 2015) or (Armstrong, 2015; Dolan et al., 2012; Hall & Sharples, 2003; Koc, 2016) or (Robertson, 2014 p. 39) (for quoted material). Note that names are to be alphabetical within the parenthetical, NOT by date order.

Journal article: Koc, E. (2016). Food Consumption in all-inclusive holidays: Illusion of control as an antecedent of inversionary consumption. Journal of Gastronomy and Tourism, 2(2), 107–116. https://doi.org/10.3727/216929716X14720551277844

Book: Robertson, M. (2014). Sustainability. Principles and practice. Routledge.

Chapter/pages in edited book: Gössling, S., & Hall, C. M. (2013). Sustainable culinary systems. An introduction. In C. M. Hall & S. Gössling (Eds.), Sustainable culinary systems: Local foods, innovation, tourism and hospitality (pp. 3–44). Routledge.

Internet Source: Armstrong, C. (2015). Everyone in Utah absolutely loves these 9 foods and drinks. Only in Your State. https://www.onlyinyourstate.com/utah/ut-foods-and-drinks/

Please note that citations such as “personal communication” should not be included in the reference list, but may be added parenthetically in the text.

Editorial Board Member Disclosure: Authors who are members of the Editorial Board of Gastronomy and Tourism must explicitly disclose this role when submitting a manuscript to the journal.

Transparency regarding editorial affiliations maintains trust in the peer review process and supports the integrity of the scientific record.

Editorial Board members who submit manuscripts must include a statement confirming that they had no involvement in the peer review or editorial decision-making process for their own submission.

Inclusive and Bias-Free Language: Authors should ensure that their manuscript is free from bias, conveys respect to all people, is sensitive to differences, and does not indicate cultural dominance or make cultural assumptions. Use appropriate and unbiased language descriptors regarding age, disability, gender, sexual orientation, socioeconomic status, and other personal factors. Consult Chapter 5 of the 7th edition of Publication Manual of the American Psychological Association for bias-free language guidelines.

Use of Copyright Material: Authors must attest their manuscript contains original work and provide proof of permission to reproduce any content (artwork, photographs, tables etc.) in connection with their manuscript, also ensuring their work does not infringe on any copyright and that they have obtained permission for its use. It is important to note that any and all materials obtain via the Internet/social media (including but not limited to Face Book, Twitter, Instagram, etc.) falls under all copyright rules and regulations and permission for use must be obtained prior to publication.

Use of Generative AI

Figures: All figures should be prepared to be suitable for reproduction at high resolution. Labeling and figure detail should be large enough to be legible after reduction to fit page parameters, and light lines and shading should be avoided. Each figure must be cited in the text and legends for all illustrations should be included (do not incorporate figure legends as part of the figure itself).

Alternative Text EAA Compliance: In addition to each figure legend text it is now necessary for authors to provide alternative text (AltText) for each figure/image in their document in order for our publications to be EAA Compliant. AltText is a short description that is read by screen readers or other assistive technology. It describes the meaning of the figure/image in digital content, mainly for readers with visual disabilities. The AltText should be provided under the regular figure legend content and should be kept short, usually 1-3 sentences to cover the key elements of the figure/image. Some examples of AltText can be viewed at https://accessibility.huit.harvard.edu/describe-content-images

Tables: Table material should not duplicate the text. Include a title for each table. Avoid overly wide or long tables that would not fit printed page parameters.

Commentary, Research Notes, and Book Reviews: Gastronomy and Tourism (GAT) also solicits submission to these Departments. The above general format applies.

Evaluation: GAT is a refereed journal. All manuscripts are evaluated by at least two independent referees. The evaluation is double blind and anonymous: neither referees nor the authors are aware of each other’s identities.

Special Feature—Locations on the Food Menu: In addition to applicable formatting instructions above, this 1–2 page section should include the following: Title: Provide a good title that indicates what is special about the location and its food activities. Photographs: optional supplied by author @600 dpi. Background and context: A brief introduction to what the initiative attempts to achieve and why; What is done and what is special; Description of the characteristics of the location and the particular food and tourism activities; Stakeholders; Outcomes and implications (optional); Reflections on how the gastronomy activity benefits the location; Prospects for further development; References and links.

Copyright: Publications are copyrighted for the protection of authors and the publisher. A Transfer of Copyright Agreement will be sent to the corresponding author whose manuscript is accepted for publication. The form must be completed and returned with the final manuscript files(s).

Online Fast Track Publication: Accepted manuscripts will be loaded to Fast Track with DOI links online. Fast Track is an early e-pub system whereby subscribers to the journal can start reading and citing the articles prior to their inclusion in a journal issue. Please note that articles published in Fast Track are not the final print publication with proofs. Once the accepted manuscript is ready to publish in an issue of the journal, the corresponding author will receive a proof from our Production Department for approval. Once approved and published, the Fast Track version of the manuscript is deleted and replaced with the final published article. Online Fast Track publication ensures that the accepted manuscripts can be read and cited as quickly as possible.

Author Options: Articles appearing in Gastronomy and Tourism are available to be open access (not a condition for publication). Authors will be provided with an Author Option Form, which indicates the following options. The form must be completed and returned with the final manuscript file(s) even if the answer is “No” to the options. This form serves as confirmation of your choice for the options.

A Voluntary Submission Fee of $125.00 in support of the journal. (Not a condition for publication)

Open Access is available for a fee of $200.00. (Not a condition for publication)

If you choose either/both of the above options, a payment form will be sent with the amount due, based on your selection, at proof stage.

Page Proofs: Page proofs will be sent electronically to the designated corresponding author prior to publication. Minor changes only are allowed at this stage. The designated corresponding author will receive a free pdf file of the final press article sent by email after the issue is published.

Disclaimer: Although every effort is made by the publisher and editorial board to see that no inaccurate or misleading data, opinion, or statement appears in this journal, they wish to make it clear that the data and opinions appearing in the articles and advertisements herein are the sole responsibility of the contributor or advertiser concerned. Accordingly, the publisher, the editorial board, editors, and their respective employees, officers, and agents accept no responsibility or liability whatsoever for the consequences of any such inaccurate or misleading data, opinion, or statement.