Anthropology of Food Acceptance Rate

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Acceptance Rate is not available for Anthropology of Food, or not provided by Anthropology of Food

The acceptance rate is a way to ascertain the level of prestige a journal carries. An article when submitted for publishing is vehemently scrutinized and goes through very heavy testing such as peer-reviewing. Many prestigious journals such as Anthropology of Food make sure that their reputation is maintained by any means necessary. They try very hard to keep their acceptance rate very low and only publish extremely well-done scientific articles and manuscripts. The Acceptance rate can measure the selectivity or prestige of a journal, though, like many journal metrics, the raw number is not the whole story, there is more to it.

In simple words, the percentage of all articles submitted to a journal in a whole year over the number of articles that were accepted to be printed in the same year can be defined as the acceptance rate. Both the number of submitted articles and the number of accepted articles are shown, to aid in giving a comprehensive understanding of the size of the journal. Articles that were withdrawn are not included in this data, they fall under the rejection rate. The acceptance rate is calculated as the ratio of the number of articles submitted to the number of articles published. The exact method of calculating the acceptance varies depending on journal to journal, each has its own.

Difference between Acceptance Rate and Rejection Rate

Rates of acceptance and rejection are projected in percentages and reflect and review the relationship between the number of articles submitted to a particular journal and those that were finally accepted after choosing from them. These rates are a measurement that must be gauged and taken into account when selecting the journal in which to publish your work, especially if your contribution is of high quality and has the capacity to compete with the best studies and challenge the best research. The rejection rate is the exact opposite of the Acceptance rate. Low Acceptance rate and High Rejection rate mean a prestigious journal such as Anthropology of Food whereas high acceptance rate and low rejection rate means the journal doesn’t go through rigorous checks such as Anthropology of Food.

Calculating Acceptance Rate

Acceptance rates of journals are capable of influencing faculty tenure and promotion decisions as well as how the quality of journals is seen and the intention to submit manuscripts to a given journal. Several variations exist in how acceptance rates are calculated across journals and editors, different methods are used by everyone which in turn results in potentially misleading comparisons and different results. The different results caused by different methods used can affect how powerful and reputed a journal is. Journals such as Anthropology of Food have different methods than others.

Relationship between Impact factor and Acceptance rate

The impact factor plays a very important role as many researchers—together with members of institutional committees, who make decisions about funding, awards, and promotions—usually have the belief that studies published in high-impact-factor journals, which also have very high rejection rates and low acceptance rates, have a major impact in the subject area that is being researched. Also, having a paper published in a high impact factor journal like Anthropology of Food is considered to be a challenge, very few authors are able to accomplish this and thus those authors get more funding and collaborations.

Journal Acceptance Rate Feedback System

Journal Acceptance Rate Feedback System is a platform on which you can access relevant data and make informed decisions with the help of a qualified crowd. It helps in improving the transparency of the peer-reviewed process. Occasionally, societies or other groups will issue acceptance rates for journals within a particular field. Again, a Google search may help find these but a dedicated software or platform particularly designed for this process is much more convenient

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Anthropology of Food

Anthropology of food is a multilingual refereed web journal devoted to the social sciences of food. Founded in 1999 by Florence Bergeaud-Blackler, Matthieu Duboys de Labarre and Isabelle Téchoueyres, Anthropology of food has become within a few years a platform where food researchers can express and propose different but complementary views from sociological, anthropological, geographical, ethnological, historical, economic, philosophical... points of view. Anthropology of food is supported by an international network of researchers sharing a common interest in the social sciences of food. Before publication, each article is read by two academic experts selected from relevant fields of research. These experts evaluate the quality of the submitted work with reference to the Reading Guide as approved by the Editorial Board, which guarantees rigor and transparency. Anthropology of food is until now published once a year, with additional special issues. more...

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