Taylor and Francis Ltd. provides LaTeX templates for many of its journals. Check this journal’s author guidelines, and we can convert your manuscript into its template.
LaTeX Template Conversion →01Impact factor
Impact factor of Global Food History (2026)
The impact factor shown here is the 2-year mean citedness: citations received in a year by the papers Global Food History published in the two previous years, divided by the number of those papers. That is the same formula as the Journal Impact Factor, applied to the open citation data of OpenAlex. The journal is not listed in JCR 2024, so it has no official Journal Impact Factor from Clarivate; the value above is how often its recent papers are cited.
Quartile of Global Food History
A journal's quartile (Q1 to Q4) is its position within a subject category: Q1 is the top quarter. The official quartiles are published by Clarivate in Journal Citation Reports (by Journal Impact Factor, in Web of Science categories) and by Scimago as the SJR quartile (in Scopus categories). Global Food History is not listed in JCR 2024, so it has no JCR quartile. It is indexed in Scopus, so Scimago shows its SJR quartile. ScholarsColab does not show a quartile until it can show the official one; the impact factor and rank above are calculated from open data.
Citations and papers per year
02Review time
Review time of Global Food History
Each paper took a different time. The green box holds the middle half of the papers and the dark line is the median; the whiskers reach the fastest 10% and the slowest 10%. Plan with the whole spread, not only the median.
Half of the research articles Global Food History published between Nov 2024 and Oct 2026 were accepted within 200 days of submission, and the middle half took between 163 and 372 days. This time includes peer review and any revision rounds. Papers that were rejected are not counted, because only published papers carry these dates.
03Fee waivers
APC waivers and discounts for Global Food History
Global Food History follows the waiver policy of its publisher, Taylor & Francis: 100% waiver for low-income and 50% for lower-middle income countries (World Bank list with a GDP limit), on request. Only the corresponding author's affiliation counts. Co-authors from other countries do not change the waiver.
Authors affiliated in 24 countries qualify for a full waiver. See the countries →
Waivers apply to fully open access journals. If Global Food History is a hybrid journal, you can publish without any fee through the subscription route.
Checking the waiver rules for your country…
Who funds research published in Global Food History
Funders named most often
A high share of funded papers usually means the journal is a common choice for grant-supported work in its field. If your funder pays article processing charges, or your country qualifies for a waiver, check what applies to your author team with the free APC waiver checker.
Submitting to Global Food History? See your rejection risk first.
Seven questions our reviewers ask in every audit, plus your abstract and the fit with this journal. Free, no sign-up, about 2 minutes.
04Indexing
Indexing of Global Food History
| List | Status |
|---|---|
| Science Citation Index Expanded (SCIE) | Not listed |
| Social Sciences Citation Index (SSCI) | Not listed |
| Arts & Humanities Citation Index (AHCI) | Not listed |
| Emerging Sources Citation Index (ESCI) | Not listed |
| Scopus | ✓ Listed |
| Journal Citation Reports 2024 | Not listed |
- ISSN
- 2054-9547
- eISSN
- 2054-9555
- Publisher
- Taylor and Francis Ltd. all its journals →
- Scopus source type
- Journal
From the indexing lists used on ScholarsColab, updated 1 March 2026. Indexing can change: confirm on the Web of Science Master Journal List or the Scopus source list before submitting. Official Journal Impact Factors and JCR quartiles are published by Clarivate; the impact factor and quartile on this page are calculated from OpenAlex open data (see how the impact factor works).
Each link opens the official record for this journal, searched by its ISSN where we have one.
05How to submit
How to submit to Global Food History
- Read the guide for authors. It sets the article types, word limit, reference style and file format that Global Food History accepts. Open the official guide for authors and submit from the same page.
- Use the journal's template. Taylor and Francis Ltd. offers Word and LaTeX templates for many of its journals. If your manuscript is in Word and the journal wants LaTeX, our LaTeX Template Conversion moves it into the template.
- Check the fit. Read the aims and scope and a few recent issues; papers outside the scope are the most common reason for a desk rejection. The Journal Finder shows journals that published the closest work.
- Check the fee. Global Food History is not a fully open access journal, so authors usually pay nothing unless they choose open access for their article or the journal charges page or colour fees. The guide for authors states the current charges.
- Check your manuscript before you submit. The free Submission Readiness Check asks the seven questions our reviewers ask in every audit and takes about 2 minutes.
06Reviewer comments
Reviewer comments and rejection reasons for Global Food History
No reviewer or editor comments have been shared for this journal yet. Did you submit here? Help other researchers by sharing the comments you received, anonymously.
Share reviewer comments for this journal →Across the reviewer comments researchers have shared with us, the points raised most often are figures, tables and equations (21%), literature and references (12%) and novelty and contribution (10%). Before you submit to Global Food History, a Manuscript Audit by a PhD reviewer in your area checks your paper against exactly these points.
Audit my paper before I submit →Not sure yet? Check if your paper is ready for this journal: free, no AI, under 5 secondsPreparing to submit here? Make sure reviewers don't stop at the issues they raise most often. A PhD reviewer in your area can audit your manuscript section by section, and we can convert it into the journal's LaTeX template.
07Journal Finder
Find the right journal for your paper
Is Global Food History right for your paper? Compare journals
Paste your title, keywords or abstract. See the journals that published the closest papers, with indexing, impact factor, review time and APC.
No AI or language model is used. Your words are matched against the titles of 156,503 real published journal papers, by our mentors and by other researchers (shown without names); journals are ranked by how many closely matching papers they published. Indexing comes from the SCIE, SSCI, AHCI, ESCI, Scopus and JCR 2024 lists, matched by journal name; the impact factor is calculated from OpenAlex open data, not the official Clarivate value, and no quartile is shown until the official JCR or SJR quartile can be; review time comes from the dates publishers deposit in Crossref (not every publisher deposits them). Always check a journal’s scope and current indexing before submitting.
08Questions
Frequently asked questions
How long is the review time of Global Food History?
Based on 32 research articles Global Food History published from Nov 2024 to Oct 2026, the median time from submission to acceptance was 200 days, and half of them were accepted between 163 and 372 days. After acceptance, papers appeared online after a median of 24 days. Source: received and accepted dates deposited by the publisher in Crossref, retrieved October 2026. Individual papers can take longer, especially with major revisions.
What is the impact factor of Global Food History?
Based on OpenAlex citation data (October 2026), the 2-year impact factor of Global Food History is 0.57: papers it published in the two previous years were cited 0.57 times on average in a year. The journal is not listed in JCR 2024, so it has no official Clarivate Journal Impact Factor.
What is the h-index of Global Food History?
The h-index of Global Food History is 12 (OpenAlex, October 2026): 12 of its papers have each been cited at least 12 times. Its i10-index is 19.
What is the quartile of Global Food History?
A journal's quartile (Q1 to Q4) is its position within a subject category: Q1 is the top quarter. The official quartiles are published by Clarivate in Journal Citation Reports (by Journal Impact Factor, in Web of Science categories) and by Scimago as the SJR quartile (in Scopus categories). Global Food History is not listed in JCR 2024, so it has no JCR quartile. It is indexed in Scopus, so Scimago shows its SJR quartile. ScholarsColab does not show a quartile until it can show the official one; the impact factor and rank above are calculated from open data.
Is Global Food History indexed in Scopus?
Yes. Global Food History appears in the Scopus list, according to the indexing lists used on ScholarsColab (updated 1 March 2026). Always confirm the current status on the official list before submitting.
Is Global Food History an SCIE journal?
Global Food History is not listed in SCIE or the other Web of Science indexes, according to the indexing lists used on ScholarsColab (updated 1 March 2026). Always confirm the current status on the official list before submitting.
Is Global Food History in Journal Citation Reports (JCR)?
Global Food History is not listed in the JCR 2024 list, according to the indexing lists used on ScholarsColab (updated 1 March 2026). Always confirm the current status on the official list before submitting.
Does Global Food History offer an APC waiver?
Global Food History follows the policy of Taylor & Francis: 100% waiver for low-income and 50% for lower-middle income countries (World Bank list with a GDP limit), on request. Only the corresponding author's affiliation counts. Co-authors from other countries do not change the waiver. Rules verified 27 October 2026; confirm on the publisher's page.
Who funds research published in Global Food History?
33% of 42 recent research articles in Global Food History name a funder in Crossref; the funders named most often are European Research Council, Universitas Diponegoro, HORIZON EUROPE European Research Council.
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