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Airborne Fungal Spore Review, New Advances And Automatisation, Moisés Martínez-Bracero, Emma Markey, Jerry Hourihane Clancy, Eoin Mcgillicuddy, Gavin Sewell, David J. O'Connor

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Fungal spores make up a significant portion of Primary Biological Aerosol Particles (PBAPs) with large quantities of such particles noted in the air. Fungal particles are of interest because of their potential to affect the health of both plants and humans. They are omnipresent in the atmosphere year-round, with concentrations varying due to meteorological parameters and location. Equally, differences between indoor and outdoor fungal spore concentrations and dispersal play an important role in occupational health. This review attempts to summarise the different spore sampling methods, identify the most important spore types in terms of negative effects on crops and the …

‘Gilded Gravel In The Bowl’: Ireland’S Cuisine And Culinary Heritage In The Poetry Of Seamus Heaney, Anke Klitzing

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Seamus Heaney’s poetry is rich in detail about agricultural and food practices in his native Northern Ireland from the 1950s onwards, such as cattle-trading, butter-churning, eel-fishing, blackberry-picking or home-baking. Often studied from an ecocritical perspective, the abundance of agricultural and culinary scenes in Heaney’s work makes a gastrocritical focus on food and foodways suitable. Food has been recognized as a highly condensed social fact, and writers have long tapped into its multi-layered meanings to illuminate socio-cultural circumstances, making literature a valuable ethnographic source. A gastrocritical reading of Heaney’s work from 1966 to 2010, drawing on Rozin’s Structure of Cuisine, shows …

Food And The Irish Short Story Imagination, Anke Klitzing

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Short fiction is a format heartily embraced by the Irish literary imagination since the nineteenth century. This paper takes a gastrocritical approach to investigate the role of food in selected stories from the recently published anthology The Art of the Glimpse (2020). It shows that through the years, food and foodways have been valuable tools for Irish writers, providing setting and context, themes and symbols, plot points, conflicts, characterisation, as well as the quintessential epiphanies.

My Palate Hung With Starlight: A Gastrocritical Reading Of Seamus Heaney’S Poetry, Anke Klitzing

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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 …

#Thisisirishfood - The Flavour Of Ireland's West Coast, Anke Klitzing

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In the West of Ireland, a new awareness for quality ingredients and indigenous flavours are drawing out the potential of local produce and craftsmanship.

Recognizing Food As Part Of Ireland’S Intangible Cultural Heritage, Máirtín Mac Con Iomaire

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Drawing on evidence from across a range of disciplines (literature, folklore, history, sociology, etc.), this paper explores the lack of an iconic link between Ireland and food, explaining the reasons why Ireland and food are not immediately linked in the popular imagination. It argues for recognition of foodways as a significant element in Ireland’s intangible cultural heritage. It highlights and interrogates constructs, such as ‘national’ and ‘regional’ cuisines, charting the growing scholarship around Irish food history from the ground breaking work of A.T. Lucas and Louis Cullen to a recent emerging cluster of doctoral researchers. The paper identifies the potential …

Tradition And Novelty: Food Representations In Irish Women’S Magazines 1922–73, Marzena Keating, Máirtín Mac Con Iomaire

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Based on a qualitative content analysis of selected Irish women’s magazines, this paper provides a brief overview of Irish food culture from 1922 to 1973. It illustrates how selected texts from women’s magazines, mainly recipes, food columns, practical suggestions for cooking and housekeeping, as well as articles on food topics mirrored social, cultural, economic, and religious characteristics of a particular period. The paper discusses various culinary trends apparent in the content and style of cookery pages focusing on a paired category of novelty and tradition adapted from the quantitative research conducted by Alan Warde.

Setting The Irish State Table, Elaine Mahon

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This year Ireland celebrates the centenary of the Easter rebellion of 1916, the event which is generally regarded as having led to Ireland’s independence six years later. Drawing on Irish government archives, this paper presents the beginnings of Irish state hospitality in the 1920s the emergence of diplomatic dining in the 1930s hosted by the Irish head of state and the first attempts to establish inventories of state owned furniture abroad. The paper then discusses how the Department of External Affairs set out to acquire a dinner service for official entertainment by the Minister of External Affairs as a showcase …

Public Dining In Dublin: The History And Evolution Of Gastronomy And Commercial Dining 1700-1900, Máirtín Mac Con Iomaire

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Purpose: This paper provides an overview of the changing food culture ofIreland focusing particularly on the evolution of commercial public dining inDublin 1700-1900, from taverns, coffeehouses and clubs to the proliferation of hotels and restaurants particularly during the latter half of the nineteenth century.

Methods: Using a historical research approach, the paper draws principally on documentary and archival sources, but also uses material culture. Data is analysed using a combination of hermeneutics (Denzin and Lincoln, 2000, O'Gorman, 2010) and textual analysis (Howell and Prevenier, 2001).

Findings: The paper traces the various locations of public dining inDublin 1700-1900 and reveals thatDublin …

Exposing England For Famine Wrongs, Ian Kilroy

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A critical review of The Famine Plot by Tim Pat Coogan. Coogan blames English government policy for the Irish Famline.

Irish Culinary Manuscripts And Printed Books: A Discussion, Máirtín Mac Con Iomaire, Dorothy Cashman

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This paper provides a discussion of Irish Culinary Manuscripts and Printed Cookbooks. It covers Gaelic hospitality and aristocratic hospitality, setting the background for the Anglo-Irish households from which many manuscripts emerge. It charts the growing sources of information on Irish culinary history. It outlines Barbara Wheaton's framework for reading historic cookbooks and discusses the growing manuscript cookbook collection in the National Library of Ireland.

Irish Corned Beef: A Culinary History, Máirtín Mac Con Iomaire, Pádraic Óg Gallagher

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This article proposes that a better knowledge of culinary history enriches all culinary stakeholders. The article will discuss the origins and history of corned beef in Irish cuisine and culture. It outlines how cattle have been central to the ancient Irish way of life for centuries, but were cherished more for their milk than their meat. In the early modern period, with the decline in the power of the Gaelic lords, cattle became and economic commodity that was exported to England. The Cattle Acts of 1663 and 1667 affected the export trade of live cattle and led to a growing …

The Potato In Irish Cuisine And Culture, Máirtín Mac Con Iomaire, Pádraic Óg Gallagher

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This article will discuss the introduction of the potato from its South American origin into Irish cuisine and culture. The authors will outline the stages of devopment from introduction to acceptance as a winter vegetable, to widespread acceptance, moving on to overdependence and leading to subsequent famine. The article will discuss the varieties of potatoes used, the methods of production at different levels of society, and a number of quintessentially Irish potato dishes including boxty, champ, and colcannon, which will be compared with similar potato dishes in other cultures.

From Poor Law To Immigration Law: Changing Visions Of Territorial Community In Antebellum Massachusetts, Kunal Parker

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No abstract provided.