Revista de Gastronomia y Cocina is a peer-reviewed spanish-language open-access journal published by Asociación de Chefs del Ecuador in Ecuador, operating under an open-access model since 2022. The journal covers Chemical technology: Food processing and manufacture, clubs, and etc. Food service.
Authors publish in Revista de Gastronomia y Cocina without paying any article processing charge (APC) — making it a fully diamond/platinum open-access venue, supported entirely by its publisher or sponsor. Articles are released under the CC BY license (see other journals using this license).
Keywords
gastronomy, cuisine, food studies
At a glance
- Publisher
- Asociación de Chefs del Ecuador
- Country
- Ecuador
- Primary language
- Spanish
- License
- CC BY
- Peer review
- Double anonymous peer review
- OA since
- 2022
ISSN
- electronic
- 2953-6480
Frequently asked questions
Is Revista de Gastronomia y Cocina peer-reviewed?
Yes — Revista de Gastronomia y Cocina operates a Double anonymous peer review review process.
Does Revista de Gastronomia y Cocina charge an article processing charge (APC)?
No. Revista de Gastronomia y Cocina does not charge any APC. Publication is free for accepted authors.
What subjects does Revista de Gastronomia y Cocina publish?
Revista de Gastronomia y Cocina publishes research in Chemical technology: Food processing and manufacture, clubs, etc. Food service, restaurants, and Home economics: Hospitality industry. Hotels.
What languages does Revista de Gastronomia y Cocina accept?
Revista de Gastronomia y Cocina accepts manuscripts in Spanish.
What is the ISSN of Revista de Gastronomia y Cocina?
ISSN:
2953-6480 (electronic).How do I submit a manuscript to Revista de Gastronomia y Cocina?
Submit through the journal's official portal: visit submission page →