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The Food And Drink Of The Nineteenth-Century British Picnic, Graham Harding
The Food And Drink Of The Nineteenth-Century British Picnic, Graham Harding
Dublin Gastronomy Symposium
Though its etymology and origins remain in dispute, the picnic – that is a leisure-oriented alfresco meal in the countryside – was a creation of the early nineteenth century. Judging by both newspaper reports and references in novels, its popularity soared in and after the 1860s, reaching a peak around 1900. But the picnic was never static. Both physically and conceptually it epitomises food and drink “on the move”. As the picnic changed from a gathering of “fashionables” supported by carts and servants in the first decades of the century to the mass, institutional and industrial picnics of the mid …
As Soon As The Buck Is Killed, The Liver Should Be Taken Out And Cut Into Thin Slices: On Safari In Africa 1860-1960, Igor Cusack
As Soon As The Buck Is Killed, The Liver Should Be Taken Out And Cut Into Thin Slices: On Safari In Africa 1860-1960, Igor Cusack
Dublin Gastronomy Symposium
A safari is usually defined as an expedition to hunt, or observe animals in their natural habitat. This paper’s aim is to explore what food was eaten on African safaris, focusing on the nineteenth-century and then the first half of the twentieth. Safari guides began taking rich British and American tourists on expeditions from the early 1900s. The hunting and display of wild animals were intimately associated with the ideologies of Empire and with Muscular Christian Masculinity. Large numbers of animals were slaughtered as trophies and their carcasses provided ‘chop’ for the hunters and the African porters. The ‘deliciousness’ – …
The Irreplaceable Frying Pan And The Green-Eyed Tiger: Emotional Transnationalism And The Moving Foodways Of Migrants In Montreal, Amanda Whittaker
The Irreplaceable Frying Pan And The Green-Eyed Tiger: Emotional Transnationalism And The Moving Foodways Of Migrants In Montreal, Amanda Whittaker
Dublin Gastronomy Symposium
“Moi, j’suis pas cocorico, j’suis pas fier d’être Français,” Florence, a migrant from France, declared that she does not carry an undying love for her home country. For her, transnational migration is tied to an emotional connection to those who still live France and is bound by her family in Montreal (QC, Canada); it is not restricted by borders or nations, but instead the place where she rests her hat, her conception of ‘home.’ Using oral history interviews, this paper investigates the intersection between emotion, identity, and foodways. The project is a study of métissage that explores the cultural negotiations, …
Speculative Futures For Mindful Meat Consumption And Production, Alexandra Kenefick
Speculative Futures For Mindful Meat Consumption And Production, Alexandra Kenefick
Dublin Gastronomy Symposium
The stuff of food constantly shifts register between matter and meaning; animal and meat; calories and flavours, stretching and folding the time/spaces of here and now, ‘us’ and ‘them’, producing and consuming in complex and contested ways (Probyn, 1999 in Stassart and Whatmore, 2003, p.450). Meat consumption has entangled our human histories and lived experiences with those of other animals and humans unlike any other food. This co-evolution of experiences finds itself in deeply embedded sociocultural materials such as feasting and fasting rituals, religious dogma, gendered role divisions, ethics discourse, animal domestication, slaughter procedures, and government policies the world over …
To A Little Girl For Keeping The Poultry Last Year: Food And Fellowship In A Franciscan Community In Georgian Ireland, Dorothy Cashman
To A Little Girl For Keeping The Poultry Last Year: Food And Fellowship In A Franciscan Community In Georgian Ireland, Dorothy Cashman
Dublin Gastronomy Symposium
No abstract provided.
You Can't Make A Yankee Of Me That Way: The Settlement Cook Book And Culinary Pluralism In Progressive-Era America, Nora L. Rubel
You Can't Make A Yankee Of Me That Way: The Settlement Cook Book And Culinary Pluralism In Progressive-Era America, Nora L. Rubel
Dublin Gastronomy Symposium
No abstract provided.
A Revolution In Taste, Or, Is There Haute Cuisine Without The Michelin Guide?, Alison Vincent
A Revolution In Taste, Or, Is There Haute Cuisine Without The Michelin Guide?, Alison Vincent
Dublin Gastronomy Symposium
In the absence of a Michelin Guide to restaurants in Australia local critics have been the sole arbiters of good taste in Sydney and Melbourne since the restaurant revolution of the 1970s when eating out became a fashionable and popular leisure time activity. This paper argues that this local approach allowed Australian diners and chefs to follow a more eclectic and adventurous path than may have been the case had they been constrained by Michelin standards.
1916: Dublin Youths' Sweet Revolution, Marjorie Deleuze
1916: Dublin Youths' Sweet Revolution, Marjorie Deleuze
Dublin Gastronomy Symposium
This paper examines the children of the slums of Dublin in 1916 for whom a sweet treat was a very rare occurrence. The shop looting that happened during the Easter Insurrection of 1916 gives an interesting insight into the children's priorities at the time. Anecdotal though the accounts of the looting may be, they shed some light on both the children's perception of the event and the beginning of a new era of sweet food consumption. Whilst adults were busy fighting for a free Ireland, a bunch of children were having their own revolution, a taste buds revolution.
Quiet Revolutions: Food Security And Power In West Belfast, 1969-1998, Diarmuid Cawley
Quiet Revolutions: Food Security And Power In West Belfast, 1969-1998, Diarmuid Cawley
Dublin Gastronomy Symposium
This paper addresses the issue of food security during conflict in the context of a bitterly divided Belfast. Considerable attention has been paid to the main aspects of the conflict in Northern Ireland,yet the normalised issues surrounding food have been given little credence. This paper seeks to address that.
Revolutionary Self-Sufficiency: The Diggers' Digging In The English Civil War, 1648-1650, Jane Levi
Revolutionary Self-Sufficiency: The Diggers' Digging In The English Civil War, 1648-1650, Jane Levi
Dublin Gastronomy Symposium
The Diggers were small groups that appeared after the English Civil War who cultivated common land with carrots, beans and corn. This paper looks at the religiosity of the Diggers and how their ideas about bread, creation and the right use of land underpinned their thinking about every aspect of society.
Eater/Eaten: What Revolves Around Who?, David Szanto
Eater/Eaten: What Revolves Around Who?, David Szanto
Dublin Gastronomy Symposium
This paper examines a number of experimental moments when things were eaten and things ate - in multiple senses. Together, they probe a key question about gastronomic ontologies: when it comes to arranging food knowldege, what ordering systems make sense? It is a question that may seem inane, imaginative, and/or irrelevant, depending on one's motives and perspectives. Unpacking this question may help to reconfigure some of the other questions address in this area of study.
Exploring The 'Food Motif' In Songs From The Irish Tradition., Máirtín Mac Con Iomaire
Exploring The 'Food Motif' In Songs From The Irish Tradition., Máirtín Mac Con Iomaire
Dublin Gastronomy Symposium
No abstract provided.
Claret: The Preferred Libation Of Georgian Ireland's Elite, Tara Kellaghan
Claret: The Preferred Libation Of Georgian Ireland's Elite, Tara Kellaghan
Dublin Gastronomy Symposium
No abstract provided.
Taking Stock: A Potted History Of The Material Life Of The Kitchen, Msry Colette Sheehan
Taking Stock: A Potted History Of The Material Life Of The Kitchen, Msry Colette Sheehan
Dublin Gastronomy Symposium
No abstract provided.
Eat, Drink And Be Merry: Some Literary Representations Of Food And Drink, Eamon Maher
Eat, Drink And Be Merry: Some Literary Representations Of Food And Drink, Eamon Maher
Dublin Gastronomy Symposium
No abstract provided.