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About the Journal
Journal of Gastronomy and Cuisine (ISSN 2953-6480) is an open-access academic journal that publishes original research, literature reviews, and scientific outreach articles in Spanish on culinary and gastronomic topics, with an emphasis on Latin America as an area of study. It is published twice a year, in January and July. Monographic and special issues are occasionally published.
It is the academic journal of the Ecuadorian Chefs Association, published via Le-Fort.org.
Approved, final articles are published no later than 15 days after their final acceptance. There is no need to wait for the next issue.
Announcements
Current Issue
Vol. 5 No. 2 (2026): Sostenibilidad Gastronómica
Traditional cuisine embodies an implicit ecological wisdom: local ingredients, natural cycles, and integral use, a knowledge we had forgotten and are now rediscovering. Rescuing this knowledge is a survival strategy against food hegemonies. Preserving traditional and even ancestral recipe books means defending biodiversity, peasant economies, and food sovereignty. Sustainable gastronomy is not a passing trend, but an active memory that nourishes identity and territory, and safeguards what remains of our heritage.
Published:
2026-10-01
