Submissions
The Food Historian is happy to accept submissions of articles from guest authors with the following guidelines:
1. All article submissions must be history- and/or food-related, preferably both. Examples of acceptable submissions include: original research articles, book reviews, cookbook reviews, film reviews, museum exhibit reviews, articles about trying historic recipes, sharing interesting primary sources such as menus, photos, etc. with accompanying analysis, etc.
2. Original research must include citations (Turabian please) and/or text links to sources. The inclusion of any images not owned by the author must be linked back to the original source, and preferably in the public domain. Images must also be accompanied by captions.
3. Submissions are subject to editorial review and may not be accepted, or may require edits. If accepted, authors are invited to include their name and bio for publication.
4. Articles designed to drive traffic to other websites, promote a brand, or that are not related to food history will not be accepted.
5. No payment will be remitted for submissions. This website is run as a free educational resource for the general public. All articles submitted by guests authors will be published for free and available to everyone free of charge, in perpetuity.
1. All article submissions must be history- and/or food-related, preferably both. Examples of acceptable submissions include: original research articles, book reviews, cookbook reviews, film reviews, museum exhibit reviews, articles about trying historic recipes, sharing interesting primary sources such as menus, photos, etc. with accompanying analysis, etc.
2. Original research must include citations (Turabian please) and/or text links to sources. The inclusion of any images not owned by the author must be linked back to the original source, and preferably in the public domain. Images must also be accompanied by captions.
3. Submissions are subject to editorial review and may not be accepted, or may require edits. If accepted, authors are invited to include their name and bio for publication.
4. Articles designed to drive traffic to other websites, promote a brand, or that are not related to food history will not be accepted.
5. No payment will be remitted for submissions. This website is run as a free educational resource for the general public. All articles submitted by guests authors will be published for free and available to everyone free of charge, in perpetuity.