Entire DC Network | Open Access Articles | Digital Commons Network™

Data Collection For Understanding The Dynamics And Characteristics Of Forced Child Begging In Mexico City, Nicole Gallego

SMU Human Trafficking Data Conference

No abstract provided.

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Bridging The Gaps: Leveraging Grassroots Data And Ai To Combat Human Trafficking In The Global South, Jarrett Davis

SMU Human Trafficking Data Conference

No abstract provided.

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Sedimented For The Future: Can Technology Sustain Tradition?, Nihal Bursa

Dublin Gastronomy Symposium

Turkish coffee is unique in its brewing technique and deeply rooted in the culture developed throughout the Ottoman geography since the sixteenth century. The knowledge, skills and rituals of Turkish coffee are transmitted to new generations through observation, participation and practicing. Be it an elaborate ritual at the Ottoman court or a modest peasant pleasure, Turkish coffee requires dedicated time, manual skills and decorum. The pace of industrialization and urbanization in the twenty-first century forced people to acquire new lifestyles. This has put Turkish coffee service in jeopardy especially in public spaces. Owing to the Turkish coffee machine designed by …

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Catering And Hospitality Trade Press Periodicals: Their Emergence, Their Memories, Their Preservation, Carina J. Mansey

Dublin Gastronomy Symposium

In Victorian England, cultural, industrial, technological, and financial flows led to two industries being subject to processes of professionalisation: catering and hospitality, and the independent press. As such, a new form of media emerged, the trade press, which catered for those working in the catering and hospitality industry. This press content documents not only the industry’s operations, but also the aspirations and attitudes of employees, their employers, and other key stakeholders. This allows for us to glimpse into past lifeworlds and extract forgotten memories. We are able to witness how ethnoscapes characterised the trade, but also led to integration conflicts. …

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The Little Black Book: When Recipes Tell Stories, Cordula C. Peters

Dublin Gastronomy Symposium

In post-war Germany in the 1950s my grandmother used to collect recipes from magazines, newspapers, and the backs of food packaging that she neatly cut out and saved. Other recipes were carefully copied with pen and ink. At some point, when my mother was still a child and my grandmother still alive, she and her sister compiled all these recipes and tidily pasted them into a black notebook for safekeeping. Growing up many of the recipes from this book became much-loved dishes prepared by my mother and expected by my siblings and I almost religiously for important holidays such as …

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Savouring The Veiled Narratives Of Banquet Menus, Adriana Sohodoleanu

Dublin Gastronomy Symposium

The study explores the semiotic significance of late nineteenth to early twentieth-century Romanian banquet menus, transcending culinary functions to convey broader societal messages. Examining 30 menus from Romania and Austro-Hungarian Romanian-speaking Transylvania, predominantly sourced from newspapers, it reveals banquets as platforms for political and social expression. Written in Romanian or French, these menus serve as conduits for political opinions, declarations of friendship or enmity, and expressions of pride or despair. Intentionally published in newspapers, they reflect a society valuing freedom of speech and exhibit a discernible discursive character, treating food as intellectual nourishment. The coverage of banquets in newspapers offers …

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No Time For Tea: Hidden Figures Of The Dutch Tea Industry, Annette Kappert, Lysbeth Vink

Dublin Gastronomy Symposium

This paper explores the historical role women played in promoting, distributing, and establishing tea consumption in The Netherlands. Despite being the first nation to introduce tea to the Western world, and the abundance of literature and images documenting women as sapless tea drinkers, languishing their afternoons away, entertaining and sipping the amber brew in their tea houses, the latter is far from reality. Preliminary research indicates Dutch women were instrumental in establishing an elite tea industry in The Netherlands and beyond. Aptly the authors utilized the archives to explore visual and narrative data dating from 1610 to present, to find …

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The Influence Of Trauma And Tradition In Culinary Conformity And Chef Retention: Is Institutional Isomorphism Forcing Culinary Homogeneity Impacting Chef Retention?, Kevin Ward

Dublin Gastronomy Symposium

For chefs, the kitchen is not merely a workplace. It is a complex socio-cultural domain shaped by history, tradition, and societal expectations, where a separate world view is shared, along with the ritual customs, artefacts and practices that define them as a tribe. Indeed chefs have a distinctive transformative power as role models, with the capacity to bestow symbolic meaning to food, the fabric of our memories, societies, and daily practices. The culinary domain, like any other institution, is defined not solely by its creations, but also by its perpetuated lived experiences including traumas, memories or traces, created and preserved …

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Food, Memory, And Cuban Society: Unraveling Trauma, Traditions, And Future Imaginaries In Havana, Mallory Cerkleski

Dublin Gastronomy Symposium

This paper delves into the intricate interplay of food scarcity and memory in contemporary Havana, Cuba, drawing on a period of immersive fieldwork conducted in the summer of 2022. Situating itself amidst the lived experiences of diverse Cubans, the study examines the enduring impact of historical challenges, particularly the Special Period, on present-day perceptions and experiences. Employing an oral history methodology rooted in collective memory theory, the research explores how food serves as a potent medium for encapsulating past experiences and shaping future imaginaries. Through oral narratives spanning from 1941 to 2022, the paper uncovers diverse memories and emotions associated …

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Workplace Trauma In Professional Kitchens: Experiences Of Part-Time Undergraduate Culinary Arts Students In Ireland, Orla Mc Connell, Gillian Larkin

Dublin Gastronomy Symposium

As the hospitality industry continues to struggle with attracting and retaining employees, chefs in particular, research on culture in kitchens continues to grow. A recent report in Ireland exposed a culture of bullying and harassment of employees in the hospitality sector. Internationally, researchers have explored the complexity of navigating, belonging, and coping in professional kitchens and have subsequently identified how trauma is embedded in the practice of cooking and serving food. The research to date has largely focused on the perspectives of cooks, and chefs, particularly those who work in elite restaurants, so little is known about the student experience. …

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The Appliance Of Science: Traditions And Change In Food Preparation Using Small Domestic Electrical Appliances, Susan Bailey

Dublin Gastronomy Symposium

Food preparation in a domestic context has evolved through the application of technology. When electricity became available and motors to power appliances were developed from the late nineteenth century onwards, this made a significant change to the use of appliances for food preparation from post-Second World War onwards. This paper explores the history of and increasing use of small domestic electrical appliances used for food preparation and their development and transition from a commercial to a domestic context. Between the 1950s and 1980s in Britain, the development and promotion of a range of new small domestic electrical appliances were important …

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To The Taste Of Ghurba: Diasporic Food And Oral Memories Of Tunisia In Europe, Gabriele Proglio

Dublin Gastronomy Symposium

During an oral history research on the larger European open-air market in Turin, called “Porta Palazzo,” Tunisian people replied to my questions using the Tunisian-Arab word ghurba in order to define their condition of being in diaspora. Ghurba is a specific emotion about the condition of separation and estrangement. It is used for describing the situation of being a foreigner, migrant, illegal, invisible in a land away from home. For this reason, it evokes a state of abandonment, loneliness, isolation but also it is used for yearning a reconnection and socialization with an idea of community based on memories of …

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The Women Eat Last: Traditions, Table Manners, And Gender Narratives At The Romanian Dining Table, Alexandra Constantinescu

Dublin Gastronomy Symposium

Rooted in a rich history, with decades of oppressive politics and patriarchal displays of power, Romanian culture is shaped by complex narratives of resistance, endurance, adaptation, and transformation. Gender discourses in traditional Romanian culture portray women as the ideal frontline worker, heroic mother, outstanding housewife and an active member of the community. Expected to sacrifice personal aspirations and lifestyle for the well-being of others, they would almost exclusively be tasked with sourcing, preparing, and serving food for the family. They would be the last to sit at the family dining table - and the last to eat. In contrast, the …

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An Urban Vegetable Garden: A Blooming For The Food Memory Of The Future, Cynthia Luderer

Dublin Gastronomy Symposium

This work concerns an urban vegetable garden beyond 200 plots in Famalicão (northern Portugal) and aims to check out mnemic narratives circulating there linked to gastronomy and technical agricultural resources that have been used in the past. This research has been developed since last December/2022 and will check this environment for four seasons of the year. Its methodology is based on an ethnographic exercise, using flanerie dynamics and the application of interviews with open-ended questions. This analysis is supported by the Anthropology of Food, the concept of Collective Memory, by Halbwachs, and the Semiotics of Culture, by Iuri Lotman, approaching …

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Traditional Polish Roasted Duck From The "Dino" Supermarket: Politicizing And Negotiating Tradition Through Culinary Competitions For Rural Housewives' Clubs, Yuliia Andriichuk

Dublin Gastronomy Symposium

The article describes how food practices and narratives associated with tradition can function as a tool for political propaganda. By organizing culinary competitions and festivals, local government offices and state institutions strive to unite potential voters under the common idea of cultivating Polish traditions. A group perfectly suited to this task seems to be Rural Housewives' Clubs, a widespread form of women's association in Poland. Despite the variety of tasks they perform in their villages, they are mainly associated with cooking and broadly understood tradition. Participating in such competitions is not only a good way to mobilize members and promote …

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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 …

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“The Food Of The Home”: An Exploration Of Place And Practice Of Ordinary Women In Dublin City 1950-2000, Roann Byrne

Dublin Gastronomy Symposium

This paper is drawn from a more extensive research project recently undertaken as part of the author’s postgraduate research work. It delves into the heart of Irish food culture and the home, as the central hub of food engagement long before the rise of Michelin restaurants and fine dining. Examining Dublin City from 1950 to 2000, it explores the places, practices, and engagement of ordinary women with food. Through a comprehensive approach, utilizing online surveys, archival research, and oral history interviews, the study uncovers key events and issues shaping Irish women's relationship with food during this period. It identifies four …

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Forbidden Fruit: Mary Cassatt’S Mural Of “Modern Woman” At The World’S Columbian Exposition, Chicago 1893, Tricia Cusack

Dublin Gastronomy Symposium

This paper considers a large mural of “The Modern Woman” painted in France by the American artist Mary Cassatt for the Woman’s Building at the World’s Columbian Exposition in Chicago in 1893. It focuses in particular on the large central panel of the mural titled Young Women Plucking the Fruits of Knowledge or Science that depicts women and girls apple-picking. Cassatt’s mural drew on various traditions and myths. Apple harvesting was a common sight in America. Cassatt’s title though points to the story of Eve and forbidden fruit, in which Eve seeks knowledge, but is severely punished for it. Cassatt …

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Chicken Soup And Chopped Liver: Sharing Ashkenazic Jewish Recipes Across Generations, Sascha Goluboff

Dublin Gastronomy Symposium

This paper investigates how my grandmother’s recipes for chicken soup and chopped liver, two Ashkenazic Jewish staples, can be seen as part of a genre of writing in which women “creatively record and inscribe individual lives and situations” (Floyd and Forster 2003, 5). The vernacular details in my grandmother’s culinary instructions reveal how she channelled her self-expression and need for independence into her cooking. The paper explores the premise that the requesting and sharing of recipes is an act of trust between women and discusses what happens to family culinary ties and identity when that trust breaks down.

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Bittersweet Spirits: Transnational Food Memory And The Persistent Production Of Non-Mainstream Alcohol In Trinidad, Shrinagar Indra Francis

Dublin Gastronomy Symposium

Whether we perceive the process of food leaving its mark on our culture as a function of genetic or collective memory, or a combination, informs the ways we interrogate the continued existence of these foods and their practices across time and landscapes. Within the postcolonial context, the process of re-embodiment is an inherently bittersweet one in that it comes as a consequence of loss and rupture and is motivated by a desire to be remade. Prior to colonialism, the production of alcohol was a profound aspect of the lives of the many peoples of West and West-Central Africa. Descendants of …

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Reclaiming Lost And Disregarded Voices: In The Vine Country, Memory, Female Independence And Wine Writing In The Victorian Age, Jane Sevastopulo

Dublin Gastronomy Symposium

The historical role of Bordeaux and the consumption of claret throughout Georgian and Victorian Ireland has been explored. That fine red wines were drunk and enjoyed by the ascendancy in Ireland is not unusual. What is unusual, however, is the place of In the Vine Country,a Somerville-and-Ross travelogue commissioned and written for the Lady’s Pictorial: A Newspaper for the Home, an illustrated weekly paper founded in 1880, aimed at middle-class women in Victorian era Great Britain and Ireland. From Castletownshend, Co. Cork and Oughterard, Co. Galway, cousins Edith Œ. Somerville (1858-1949), and Violet Martin (1862-1915) were writing partners. …

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The Revival Of Heritage Beers: The Case Of Farmhouse Beers From Northern Europe, Clark Danderson

Dublin Gastronomy Symposium

As the craft beer revolution continues to grow, both commercial brewers and homebrewers have shown considerable interest in rediscovering the beer of the past. Many of these beer styles faced near extinction due to various factors. Some involve changes to brewing, such as the industrialization of the brewing process, the widespread availability of pure commercial yeast cultures, and the popularity of closed fermentation in cylindroconical fermentors. Other societal factors include changes in consumer preference, generational shifts, and urbanization. Lastly, environmental factors, such as climate change and pollution, present persistent challenges. The beer styles that were most endangered often held a …

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Butter Woman, Farmer’S Wife And Housewife Of The Year: Tracing Women In Ireland’S Domestic Food History, Gemma M. Carney

Dublin Gastronomy Symposium

This article uses three distinct roles to sketch out the influence of women on Ireland’s domestic food history. Drawing on a range of primary and secondary sources including the Irish Butter Museum, the Irish Farmer’s Journal and qualitative interviews the article charts a course for tracing women’s integral role in the maintenance of food culture and traditions through a century of significant social and cultural change. As butter women, farmer’s wives, and housewives, women interacted with state and social structures in ways which demonstrate how patriarchal principles dominated Irish culture and society throughout the twentieth century. The paper concludes that …

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“I Was Doing Without Salt At That Time. As An Affectation”: Food, Gender, And Coming Of Age In Edna O’Brien’S The Country Girls, Gabrielle Kathleen Machnik-Kekesi

Dublin Gastronomy Symposium

In “The Intersection of Gender and Food Studies” (2013), Alice McLean writes that “[f]eminist food studies has only begun to cohere into a self-referential field of study within the past fifteen years,” a field concerned with “the female body and the myriad ways in which its appetites are nourished or suppressed by cultural forces” (250). Appetite, here, is crucially broad, and refers not only to food, but also to “knowledge, […] power, [and] creative self-expression,” as “hunger [can be] a course of empowerment” (252). Edna O’Brien’s masterful The Country Girls provides a singular literary case study in which to explore …

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Nudging Ninkasi’S Memory: Recreating Ancient Sumerian Brewing And Drinking, Marie Hopwood

Dublin Gastronomy Symposium

When archaeological interpretations are grounded in biased translations from early researchers, faulty knowledge is created and then taught or picked up through research by future generations. The way that we think about the past and engage with our own knowledge-memories is affected, leaving us to see the past through half-dark glasses. False information colours our understanding of the ancient world and the descendants of those societies. Archaeological studies of Mesopotamian women and their roles related to beer have suffered from poor translations, been set aside as footnoted moments, or ignored entirely. Often hidden in archaeological literature is the fact that …

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Memories Of Food And (Be)Longing: Secularised Jewish Recipes In Hungary Before 1945, Lili Zách

Dublin Gastronomy Symposium

Although the first Hungarian-language Holocaust cookbook, entitled Recipes for Survival (ed. Szilvia Czingel), was only published in 2013, it brought thus far unknown Hungarian primary sources (secretly hand-written recipe scraps from the Lichtenwörth concentration camp, 1944-1945) and issues (such as fantasising about cooking and recipe writing as survival strategies) into the foreground of Holocaust research as well as food history scholarship. Among others, Louise O. Vasvári (2014 and 2016) and András Koerner (2018) have explored the socio-cultural significance of these Jewish women’s reminiscences within the context of Holocaust Life Writing and Jewish Cuisine, respectively. And while they both highlighted that …

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In Defense Of The Anchovy: Creating New Culinary Memories Through Applied Cultural Context, Marcela T. Garcès

Dublin Gastronomy Symposium

La Centralita Culinary Studio, a small business in Albany, New York I opened in December 2021 with my creative partner Yuri Morejón (from Bilbao, Spain), is dedicated to teaching small groups of people about the cuisines of Spain through private cooking classes, pedagogical tasting experiences, and themed events. As a complement to our respective careers as consultant and professor, we bring our expertise in these areas to each unique event. We started the business after observing a need for contextualized pedagogy about Spain’s diverse cuisines in the US. Specifically, our guests often have negative memories of anchovies and are hesitant …

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“My Mother’S Bolivian Kitchen”: Latin American Cookery Books, Tradition And Ideology, Igor Cusack

Dublin Gastronomy Symposium

Cookery books that claim to provide national recipes, as well as anthropological accounts of national cuisines, tend to promote particular ideologies. This paper examines a sample of Latin American cookery books with two such ideologies in mind: domesticity, with the woman firmly located in the home, and nationalism with appeals to the marvellous cuisine of the relevant nation. The books often see women as being fully responsible for food preparation and providing a well-run and comfortable home for the family. They are frequently also dedicated to the author’s mother or grandmother. José Sánchez-H’s My Mother’s Bolivian Kitchen highlights women as …

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History In A Jar: The Taste And The Trauma Of Gefilte Fish, Nora L. Rubel

Dublin Gastronomy Symposium

In 2004, a character in Tova Mirvis’s novel The Outside World presciently remarked, “Gefilte fish can be the next sushi… Because people are hungry for something authentic… They miss the past. Even if they never had it, they still miss it.” Twelve years later, Liz Alpern and Jeffrey Yoskowitz released their cookbook, The Gefilte Manifesto: New Recipes for Old World Jewish Foods, to both popular and critical acclaim. The trajectory of Jewish food in America has changed dramatically in the last two decades, calling into question the ever-fraught relationship between “kosher” and “Jewish” food. While gefilte fish has its origins …

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Dgs 2024 Full Programme, Dgs Committee

Dublin Gastronomy Symposium

This is the Programme for the DGS 2024 - Food and Memory: Traces, Trauma and Tradition, as well as the Map of Producers who furnished the delicious food and drink we serve at lunch over the two days of the event.

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Full-Text Articles in Entire DC Network

Data Collection For Understanding The Dynamics And Characteristics Of Forced Child Begging In Mexico City, Nicole Gallego

SMU Human Trafficking Data Conference

Bridging The Gaps: Leveraging Grassroots Data And Ai To Combat Human Trafficking In The Global South, Jarrett Davis

SMU Human Trafficking Data Conference

Sedimented For The Future: Can Technology Sustain Tradition?, Nihal Bursa

Dublin Gastronomy Symposium

Catering And Hospitality Trade Press Periodicals: Their Emergence, Their Memories, Their Preservation, Carina J. Mansey

Dublin Gastronomy Symposium

The Little Black Book: When Recipes Tell Stories, Cordula C. Peters

Dublin Gastronomy Symposium

Savouring The Veiled Narratives Of Banquet Menus, Adriana Sohodoleanu

Dublin Gastronomy Symposium

No Time For Tea: Hidden Figures Of The Dutch Tea Industry, Annette Kappert, Lysbeth Vink

Dublin Gastronomy Symposium

The Influence Of Trauma And Tradition In Culinary Conformity And Chef Retention: Is Institutional Isomorphism Forcing Culinary Homogeneity Impacting Chef Retention?, Kevin Ward

Dublin Gastronomy Symposium

Food, Memory, And Cuban Society: Unraveling Trauma, Traditions, And Future Imaginaries In Havana, Mallory Cerkleski

Dublin Gastronomy Symposium

Workplace Trauma In Professional Kitchens: Experiences Of Part-Time Undergraduate Culinary Arts Students In Ireland, Orla Mc Connell, Gillian Larkin

Dublin Gastronomy Symposium

The Appliance Of Science: Traditions And Change In Food Preparation Using Small Domestic Electrical Appliances, Susan Bailey

Dublin Gastronomy Symposium

To The Taste Of Ghurba: Diasporic Food And Oral Memories Of Tunisia In Europe, Gabriele Proglio

Dublin Gastronomy Symposium

The Women Eat Last: Traditions, Table Manners, And Gender Narratives At The Romanian Dining Table, Alexandra Constantinescu

Dublin Gastronomy Symposium

An Urban Vegetable Garden: A Blooming For The Food Memory Of The Future, Cynthia Luderer

Dublin Gastronomy Symposium

Traditional Polish Roasted Duck From The "Dino" Supermarket: Politicizing And Negotiating Tradition Through Culinary Competitions For Rural Housewives' Clubs, Yuliia Andriichuk

Dublin Gastronomy Symposium

Between Memory And History: Irish Pubs As Sites Of Memory And Invention, Perry Share, Moonyoung Hong

Dublin Gastronomy Symposium

“The Food Of The Home”: An Exploration Of Place And Practice Of Ordinary Women In Dublin City 1950-2000, Roann Byrne

Dublin Gastronomy Symposium

Forbidden Fruit: Mary Cassatt’S Mural Of “Modern Woman” At The World’S Columbian Exposition, Chicago 1893, Tricia Cusack

Dublin Gastronomy Symposium

Chicken Soup And Chopped Liver: Sharing Ashkenazic Jewish Recipes Across Generations, Sascha Goluboff

Dublin Gastronomy Symposium

Bittersweet Spirits: Transnational Food Memory And The Persistent Production Of Non-Mainstream Alcohol In Trinidad, Shrinagar Indra Francis

Dublin Gastronomy Symposium

Reclaiming Lost And Disregarded Voices: In The Vine Country, Memory, Female Independence And Wine Writing In The Victorian Age, Jane Sevastopulo

Dublin Gastronomy Symposium

The Revival Of Heritage Beers: The Case Of Farmhouse Beers From Northern Europe, Clark Danderson

Dublin Gastronomy Symposium

Butter Woman, Farmer’S Wife And Housewife Of The Year: Tracing Women In Ireland’S Domestic Food History, Gemma M. Carney

Dublin Gastronomy Symposium

“I Was Doing Without Salt At That Time. As An Affectation”: Food, Gender, And Coming Of Age In Edna O’Brien’S The Country Girls, Gabrielle Kathleen Machnik-Kekesi

Dublin Gastronomy Symposium

Nudging Ninkasi’S Memory: Recreating Ancient Sumerian Brewing And Drinking, Marie Hopwood

Dublin Gastronomy Symposium

Memories Of Food And (Be)Longing: Secularised Jewish Recipes In Hungary Before 1945, Lili Zách

Dublin Gastronomy Symposium

In Defense Of The Anchovy: Creating New Culinary Memories Through Applied Cultural Context, Marcela T. Garcès

Dublin Gastronomy Symposium

“My Mother’S Bolivian Kitchen”: Latin American Cookery Books, Tradition And Ideology, Igor Cusack

Dublin Gastronomy Symposium

History In A Jar: The Taste And The Trauma Of Gefilte Fish, Nora L. Rubel

Dublin Gastronomy Symposium

Dgs 2024 Full Programme, Dgs Committee

Dublin Gastronomy Symposium