Digital Commons Network^™

Food As Learning At Airfield Estate – Living The Legacy, Aoibhín Moore Heslin, Eliza Sullivan, Kirstie Mcadoo

Dublin Gastronomy Symposium

Food functions as a record of history, a conduit for science, a means of showcasing cultural identities, and a way to connect communities. This paper will aim to outline how the history and legacy of the Overend sisters is being adapted and drawn on to influence efforts in food education and food sustainability practices at Airfield Estate. In 1974, the sisters placed the Estate in trust to the people of Ireland on the condition that the space be used for recreation and education. Today, this has been reinterpreted to reflect modern challenges in food sustainability. Airfield Estate’s overall mission is …

Irish Farmhouse Cheese: A New Food Tradition Born Of Many Movements, Molly Garvey

Dublin Gastronomy Symposium

Irish Farmhouse cheeses first appeared in the late 1970s, initially through restaurants and local shops (Milleens 2022, CAIS 2022). The growth of the number of farmhouse cheesemakers in Ireland from then until now, almost 50 fifty years later, results from movements of people, ideas, tastes and markets.

This paper explores what movements shaped Irish farmhouse cheeses and what motivated farmhouse cheesemakers in Ireland to start and to sustain a business. Through a case study, it is learnt that EU accession is core to the development of Irish farmhouse cheeses and that their makers are diverse in motivation, as well as …

Classical Britannia: Food, Allegory And Social Class In Victorian Visual Art, Tricia Cusack

Dublin Gastronomy Symposium

No abstract provided.

Poitín: A Spirit Of Rebellion And Inspiration, James Peter Murphy

Dublin Gastronomy Symposium

Behind the rise of the successful brands of Irish whiskey lies the story of poitín, a unique distilled beverage available in alcohol by volume strengths ranging between 40 to 90 percent. Poitín has been referred to as Ireland's mescal, cachaca or grappa and with the Irish Whiskey Industry estimating that 35 new distilleries will be opened in Ireland by 2019 it offers huge potential with the advent of new spirit and whiskey brands to satisfy the development of the domestic and international markets. This paper will explore the evolution of this ancient Irish spirit from its earliest mentions to its …

A Taster From The Photographic Archive Of The Irish Tourist Board 1940-1990: Was There A Food And Beverage Revolution?, John Mulcahy

Dublin Gastronomy Symposium

Day 2, Parallel Session 5

Ireland's Potato Breeders, Pádraic Óg Gallagher

Dublin Gastronomy Symposium

No abstract provided.