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Applying A Food Studies Perspective To Irish Studies, Máirtín Mac Con Iomaire
Applying A Food Studies Perspective To Irish Studies, Máirtín Mac Con Iomaire
Books/Book Chapters
Food studies and Irish Studies stem from the same ‘studies’ phenomena and share many similarities in their journeys from the margins to becoming established academic disciplines. A common feature of the new academic studies movement, whether French, gender, postcolonial, cinematic, African, Irish or food is their interdisciplinary or transdisciplinary nature. They become more than any one discipline and scholars within these new fields continuously investigate from various angles, often adopting ‘self-reflexivity’ as an approach. Stereotypical postcolonial notions of the drunken or ‘stage Irishman’, or food’s association with the quotidian domestic, and therefore, feminine, led some academics up until relatively recently …
The Potato In Irish Cuisine And Culture, Máirtín Mac Con Iomaire, Pádraic Óg Gallagher
The Potato In Irish Cuisine And Culture, Máirtín Mac Con Iomaire, Pádraic Óg Gallagher
Articles
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.