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An Interdisciplinary Approach To Historic Diet And Foodways: The Foodcult Project, Susan Flavin, Meriel Mcclatchie, Janet Montgomery, Fiona Beglane, Julie Dunne, Ellen Ocarroll, Andrew Parnell

European Journal of Food Drink and Society

This research note introduces the methodology of the FoodCult Project, with the aim of stimulating discussion regarding the interdisciplinary potential for historical food studies. The project represents the first major attempt to establish both the fundamentals of everyday diet, and the cultural ‘meaning’ of food and drink in early modern Ireland, c 1550-1650. This was a period of major economic development, unprecedented intercultural contact, but also of conquest, colonisation and war, and the study focusses on Ireland as a case-study for understanding the role of food in a complex society. Moving beyond the colonial narrative of Irish social and economic …

Orality In Joyce: Food, Famine, Feasts And Public Houses, Máirtín Mac Con Iomaire

Books/Book Chapters

Some common themes within the history of food and literature include starvation, famine, gluttony, feasting, commensality, hospitality, religion, gender, and class, and indeed food also functions as a complex signifier of national, racial, and cultural identity. Despite the growing international scholarship of food in literature (Bevan 1988; Schofield 1989; Ellmann 1993; Applebaum 2006; Piatti-Farnell 2011; Gilbert and Porter 2015; Boyce and Fitzpatrick 2017; Piatti-Farnell and Lee Brien 2018), until recently, Ireland appeared “as only the smallest of dots on the map of high gastronomy” (Goldstein 2014, xi). Most international collections discuss the canonical Irish writings of James Joyce and of …

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

Articles

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 …

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

Articles

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

Articles

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 …