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Defining Gastrocriticism As A Critical Paradigm On The Example Of Irish Literature And Food Writing: A Vade Mecum, Anke Klitzing
Defining Gastrocriticism As A Critical Paradigm On The Example Of Irish Literature And Food Writing: A Vade Mecum, Anke Klitzing
Doctoral
The aim of this study is to map out the gastrocritical approach, using Irish literature and writing to test its premises, and to provide a vade mecum for its practical application, particularly for interdisciplinary scholars. The gastrocritical approach furnishes a “culinary lens” for reading food and foodways in imaginative texts, informed by work in the field of food studies and gastronomy. The approach was broadly characterised by Tobin in 2002, but only sparsely used since. The past fifteen years have seen an increasing self-awareness and reflexivity in the field of literary food studies. As the field matures, there have been …
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 …
Local Food In Tourism: An Investigation Into Food Offerings At Irish Visitor Attractions—Are We Telling The Right Story?, Kate O Hora
Dissertations
This study’s aim is to investigate food offerings at visitor attractions in Ireland. Recent comments by Fáilte Ireland regarding food at visitor attractions has called on operators to localise their food offerings. A sample of eleven providers of food at visitor sites were invited to participate in qualitative interviews, to conceptualise their experiences with the provision of local food. The results showed that the sector had an overall interest in local food with most of the participants recognising that not enough emphasis was being placed on its promotion. The results of the study reveal that provision of local food provides …