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Articles 1 - 15 of 15
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Lost But Not Found: Southern Appalachia, Migration Patterns, And Culinary Tourism, Ashli Q. Stokes, Wendy Atkins-Sayre
Lost But Not Found: Southern Appalachia, Migration Patterns, And Culinary Tourism, Ashli Q. Stokes, Wendy Atkins-Sayre
Dublin Gastronomy Symposium
Despite growing acknowledgement of the variety of cultures that developed Southern Appalachia’s cuisine, some popular food writing continues to highlight the so-called insular nature of its food, drink, and culinary festivals. Regional tourists, especially those visiting its Blue Ridge or Smoky mountains, also remain likely to experience a delimited, often problematic Scots-Irish or white-European pioneer past, including when they eat and drink. Billboards advertise the outlaw Hatfield and McCoy Dinner Show, visitors choose from moonshine tastings in dilapidated looking but new distilleries, and diners enjoy gourmet biscuits alongside gravy “flights” at trendy restaurants in Asheville, North Carolina. Appalachian Studies and …
“Praying And Eating”: The Preservation Of Jewish Food Traditions In The Wake Of Brexit Trauma, Angela Hanratty
“Praying And Eating”: The Preservation Of Jewish Food Traditions In The Wake Of Brexit Trauma, Angela Hanratty
Dublin Gastronomy Symposium
This research examines the impact that Brexit, the Northern Ireland Protocol, and the Windsor Framework have had on the food traditions of the Jewish population of Ireland, through focusing on the lived experience of the Jewish communities of Belfast and Dublin and their collective memory. While there has been much debate on the lasting effect of the UK leaving the EU on industry and agriculture, the deleterious impact on the kosher observant in Ireland has been less documented, with specific challenges for the preservation of food traditions in a community with a history “full of praying and eating” (Maurice Cohen, …
Between Memory And History: Irish Pubs As Sites Of Memory And Invention, Perry Share, Moonyoung Hong
Between Memory And History: Irish Pubs As Sites Of Memory And Invention, Perry Share, Moonyoung Hong
Dublin Gastronomy Symposium
The pub has been at the centre of Irish culture and identity for at least two centuries, has become a pillar of the Irish tourism “product,” and an export commodity as thousands of themed “Irish pubs” have been established across the world in the last number of decades, supplementing existing establishments that have served the global Irish community. This paper draws on key themes from the diverse material in our upcoming academic volume on the Irish pub, to be published by Cork University Press, later in 2024. The book brings together contributions from scholars of history, sociology, design, literature, culinary …
Market Segmentation Of Wine In Ireland: Are We Fostering A Desirable Consumption Culture?, Enea Bent
Market Segmentation Of Wine In Ireland: Are We Fostering A Desirable Consumption Culture?, Enea Bent
Dissertations
The aim of this research is to evaluate the wine sector in Ireland and its impact on the wine consumption culture that is being promoted here as a result. With supermarkets leading in terms of sales, this study evaluates the product offering of the various types of retailers and the attainability of the same to different demographics of consumer. A high level of government intervention in the industry is highlighted throughout the study, the intention and subsequent successes and failures are examined. A comparison to the rest of Europe and the United Kingdom is carried out to understand Ireland’s position …
From The Dark Margins To The Spotlight: The Evolution Of Gastronomy And Food Studies In Ireland, Máirtín Mac Con Iomaire
From The Dark Margins To The Spotlight: The Evolution Of Gastronomy And Food Studies In Ireland, Máirtín Mac Con Iomaire
Books/Book Chapters
For many years, food was seen as too quotidian and belonging to the domestic sphere, and therefore to women, which excluded it from any serious study or consideration in academia. This chapter tracks the evolution of gastronomy and food studies in Ireland. It charts the development of gastronomy as a cultural field, originally in France, to its emergence as an academic discipline with a particular Irish inflection. It details the progress that food history and culinary education have made in Ireland, suggesting that a new liberal / vocational model of culinary education, which commenced in 1999, has helped transform the …
The Legal Eagle Restaurant Menus 2020, Legal Eagle
The Legal Eagle Restaurant Menus 2020, Legal Eagle
Menus of the 21st Century
If only all pubs could grow up to be like this revamped veteran beside the Four Courts. The evolution of the Legal Eagle under the talented restaurateur Elaine Murphy put a dream list of Irish food, craft beer and cider, and gutsy flavours into the spotlight. There are toasties here and cote de boeuf for a spendy splurge, continuing Murphy's theme of unpretentious, always tasty Irish food.
My Palate Hung With Starlight: A Gastrocritical Reading Of Seamus Heaney’S Poetry, Anke Klitzing
My Palate Hung With Starlight: A Gastrocritical Reading Of Seamus Heaney’S Poetry, Anke Klitzing
Articles
Nobel-prize winning poet Seamus Heaney is celebrated for his rich verses recalling his home in the Northern Irish countryside of County Derry. Yet while the imaginative links to nature in his poetry have already been critically explored, little attention has been paid so far to his rendering of local food and foodways. From ploughing, digging potatoes and butter-churning to picking blackberries, Heaney sketches not only the everyday activities of mid-20th century rural Ireland, but also the social dynamics of community and identity and the socio-cultural symbiosis embedded in those practices. Larger questions of love, life and death also infiltrate the …
Insight From Insiders: A Phenomenological Study For Exploring Food Tourism Policy In Ireland 2009-2019, Ketty Quigley, Margaret Connolly, Elaine Mahon, Máirtín Mac Con Iomaire
Insight From Insiders: A Phenomenological Study For Exploring Food Tourism Policy In Ireland 2009-2019, Ketty Quigley, Margaret Connolly, Elaine Mahon, Máirtín Mac Con Iomaire
Articles
This paper focuses on how the phenomenon of food tourism developed in Ireland between 2009 and 2019. Employing a phenomenological epistemology, a qualitative methodology was adopted to explore key stakeholder’s lived experience of the Irish government’s approach to food tourism, identifying the primary drivers and key moments during the ten-year period. Extant literature was reviewed and critically evaluated. Using purposive sampling, and employing an emic posture, ten semi-structured interviews were conducted with senior governmental and tourism industry figures until saturation occurred. The findings highlight the influence that key policy makers, the formation of networks, clusters, and the role social entrepreneurs …
‘Ireland On A Plate’: Curating The 2011 State Banquet For Queen Elizabeth Ii, Elaine Mahon
‘Ireland On A Plate’: Curating The 2011 State Banquet For Queen Elizabeth Ii, Elaine Mahon
Articles
State dining has been shown to define the social, cultural and political position of a nation’s leaders (Albala, 2011; Baughman, 1959; Strong, 2003) and has been used by rulers for centuries to display wealth, cement alliances and impress foreign visitors (Albala, 2007; De Vooght and Scholliers, 2011; Young, 2002). This paper will show how the state banquet for Queen Elizabeth II was carefully curated to represent Ireland’s diplomatic, cultural and culinary identity. As the first visit by a reigning British monarch since Ireland had gained independence from Britain in 1922, the state visit of Queen Elizabeth II to Ireland in …
Searching For Chefs, Waiters And Restaurateurs In Edwardian Dublin: A Culinary Historian's Experience Of The 1911 Dublin Census Online, Máirtín Mac Con Iomaire
Searching For Chefs, Waiters And Restaurateurs In Edwardian Dublin: A Culinary Historian's Experience Of The 1911 Dublin Census Online, Máirtín Mac Con Iomaire
Articles
No abstract provided.
Good Cooking, Vol. 01, No. 02, February, 1958, Good Cooking
Good Cooking, Vol. 01, No. 02, February, 1958, Good Cooking
Issues
No abstract provided.
Good Cooking, Vol. 01, No. 05, May, 1958, Good Cooking
Good Food And Better Cooking, Vol. 01, No. 10, October, 1958, Good Cooking
Good Food And Better Cooking, Vol. 01, No. 10, October, 1958, Good Cooking
Issues
No abstract provided.
Good Cooking, Vol. 01, No. 04, April, 1958, Good Cooking
Good Cooking, Vol. 01, No. 03, March, 1958, Good Cooking