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Defining Gastrocriticism As A Critical Paradigm On The Example Of Irish Literature And Food Writing: A Vade Mecum, Anke Klitzing

Doctoral

The aim of this study is to map out the gastrocritical approach, using Irish literature and writing to test its premises, and to provide a vade mecum for its practical application, particularly for interdisciplinary scholars. The gastrocritical approach furnishes a “culinary lens” for reading food and foodways in imaginative texts, informed by work in the field of food studies and gastronomy. The approach was broadly characterised by Tobin in 2002, but only sparsely used since. The past fifteen years have seen an increasing self-awareness and reflexivity in the field of literary food studies. As the field matures, there have been …

Market Segmentation Of Wine In Ireland: Are We Fostering A Desirable Consumption Culture?, Enea Bent

Dissertations

The aim of this research is to evaluate the wine sector in Ireland and its impact on the wine consumption culture that is being promoted here as a result. With supermarkets leading in terms of sales, this study evaluates the product offering of the various types of retailers and the attainability of the same to different demographics of consumer. A high level of government intervention in the industry is highlighted throughout the study, the intention and subsequent successes and failures are examined. A comparison to the rest of Europe and the United Kingdom is carried out to understand Ireland’s position …

Local Food In Tourism: An Investigation Into Food Offerings At Irish Visitor Attractions—Are We Telling The Right Story?, Kate O Hora

Dissertations

This study’s aim is to investigate food offerings at visitor attractions in Ireland. Recent comments by Fáilte Ireland regarding food at visitor attractions has called on operators to localise their food offerings. A sample of eleven providers of food at visitor sites were invited to participate in qualitative interviews, to conceptualise their experiences with the provision of local food. The results showed that the sector had an overall interest in local food with most of the participants recognising that not enough emphasis was being placed on its promotion. The results of the study reveal that provision of local food provides …

From The Dark Margins To The Spotlight: The Evolution Of Gastronomy And Food Studies In Ireland, Máirtín Mac Con Iomaire

Books/Book Chapters

For many years, food was seen as too quotidian and belonging to the domestic sphere, and therefore to women, which excluded it from any serious study or consideration in academia. This chapter tracks the evolution of gastronomy and food studies in Ireland. It charts the development of gastronomy as a cultural field, originally in France, to its emergence as an academic discipline with a particular Irish inflection. It details the progress that food history and culinary education have made in Ireland, suggesting that a new liberal / vocational model of culinary education, which commenced in 1999, has helped transform the …

School Of Culinary Arts And Food Technology, Tu Dublin, Autumn Newsletter 2020, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Autumn Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Autumn period of 2020. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

The Legal Eagle Restaurant Menus 2020, Legal Eagle

Menus of the 21st Century

If only all pubs could grow up to be like this revamped veteran beside the Four Courts. The evolution of the Legal Eagle under the talented restaurateur Elaine Murphy put a dream list of Irish food, craft beer and cider, and gutsy flavours into the spotlight. There are toasties here and cote de boeuf for a spendy splurge, continuing Murphy's theme of unpretentious, always tasty Irish food.

Insight From Insiders: A Phenomenological Study For Exploring Food Tourism Policy In Ireland 2009-2019, Ketty Quigley, Margaret Connolly, Elaine Mahon, Máirtín Mac Con Iomaire

Articles

This paper focuses on how the phenomenon of food tourism developed in Ireland between 2009 and 2019. Employing a phenomenological epistemology, a qualitative methodology was adopted to explore key stakeholder’s lived experience of the Irish government’s approach to food tourism, identifying the primary drivers and key moments during the ten-year period. Extant literature was reviewed and critically evaluated. Using purposive sampling, and employing an emic posture, ten semi-structured interviews were conducted with senior governmental and tourism industry figures until saturation occurred. The findings highlight the influence that key policy makers, the formation of networks, clusters, and the role social entrepreneurs …

‘Ireland On A Plate’: Curating The 2011 State Banquet For Queen Elizabeth Ii, Elaine Mahon

Articles

State dining has been shown to define the social, cultural and political position of a nation’s leaders (Albala, 2011; Baughman, 1959; Strong, 2003) and has been used by rulers for centuries to display wealth, cement alliances and impress foreign visitors (Albala, 2007; De Vooght and Scholliers, 2011; Young, 2002). This paper will show how the state banquet for Queen Elizabeth II was carefully curated to represent Ireland’s diplomatic, cultural and culinary identity. As the first visit by a reigning British monarch since Ireland had gained independence from Britain in 1922, the state visit of Queen Elizabeth II to Ireland in …

Tickling The Palate: Gastronomy In Irish Literature And Culture, Máirtín Mac Con Iomaire, Eamon Maher

Books

This volume of essays, which originated in the inaugural Dublin Gastronomy Symposium held in the Dublin Institute of Technology in June 2012, offers fascinating insights into the significant role played by gastronomy in Irish literature and culture. The book opens with an exploration of food in literature, covering figures as varied as Maria Edgeworth, James Joyce, Charles Dickens, Enid Blyton, John McGahern and Sebastian Barry. Other chapters examine culinary practices among the Dublin working classes in the 1950s, offering a stark contrast to the haute cuisine served in the iconic Jammet's Restaurant; new trends among Ireland's 'foodie' generation; and the …

The Rituals Of Food And Drink In The Work Of John Mcgahern, Eamon Maher

Books/Chapters

John McGahern (1934–2006) was a writer with a keen sense of place. His novels and short stories are mainly set in the northwest midland counties of Leitrim and Roscommon and they bring to life a vast array of characters and situations that provide invaluable insights in relation to what it was like to live in traditional rural Ireland during the middle and later decades of the last century. Religion, the land, complex familial relations, emigration, the dancehall phenomenon, sexual abuse in the home, all these issues are courageously broached and realistically presented. McGahern’s stark portrayals also attracted the unwanted attentions …

A Taste Of Scotland In Food And Pictures, Theodora Fitzgibbon

Cookery Books

Period photographs specially prepared by George Morrison

This edition published 1995 by Lindsay Publications, Glasgow

ISBN1 898169 05 5

A Taste Of Yorkshire In Food And Pictures, Theodora Fitzgibbon

Cookery Books

Fint published 1979 by Pan Books Lld, London.

ISBN 0 7063 5869 4

A Taste Of London In Food And Pictures, Theodora Fitzgibbon

Cookery Books

Period photographs specially prepared by GEORGE MORRISON

First published 1973 by J. M. Dent and Sons Ltd. This edition published 1976 by Pan Books Ltd, Cavaye Place, London SW10 9PG

ISBN 0 330 24580 5

A Taste Of Wales In Food And Pictures, Theodora Fitzgibbon

Cookery Books

Period photographs specially prepared by George Morrison

Pan Books

This edition published 1973 by Pan Books Ltd, Cavaye Place, London SWIO 9PG 1971 ISBN 0 330 23624 S

Good Cooking, Vol. 01, No. 10, October, 1958, Good Cooking

Good Cooking

Good Cooking Magazine (1958) published by Maura and Ian O’Casey Maura and Ian O’Casey were the publishers of a short-lived monthly magazine, Good Cooking, launched in Dublin in January 1958 and became Good Food and Better Cooking in July 1958. The final issue was December 1958. Maura Casey contacted Máirtín Mac Con Iomaire after hearing him look for information for his PhD research on Dublin restaurants on the Marion Finucane Radio Show in November 2004. She sent him the Magazines by registered post and he photocopied them and returned them by registered post. In 2016, Máirtín contacted Maura’s son Garish …

Good Cooking, Vol. 01, No. 06, June, 1958, Good Cooking

Good Cooking

Good Cooking Magazine (1958) published by Maura and Ian O’Casey Maura and Ian O’Casey were the publishers of a short-lived monthly magazine, Good Cooking, launched in Dublin in January 1958 and became Good Food and Better Cooking in July 1958. The final issue was December 1958. Maura Casey contacted Máirtín Mac Con Iomaire after hearing him look for information for his PhD research on Dublin restaurants on the Marion Finucane Radio Show in November 2004. She sent him the Magazines by registered post and he photocopied them and returned them by registered post. In 2016, Máirtín contacted Maura’s son Garish …

Good Cooking, Vol. 01, No. 05, May 1958, Good Cooking

Good Cooking

Good Cooking Magazine (1958) published by Maura and Ian O’Casey Maura and Ian O’Casey were the publishers of a short-lived monthly magazine, Good Cooking, launched in Dublin in January 1958 and became Good Food and Better Cooking in July 1958. The final issue was December 1958. Maura Casey contacted Máirtín Mac Con Iomaire after hearing him look for information for his PhD research on Dublin restaurants on the Marion Finucane Radio Show in November 2004. She sent him the Magazines by registered post and he photocopied them and returned them by registered post. In 2016, Máirtín contacted Maura’s son Garish …

Good Cooking, Vol. 01, No. 04, April, 1958, Good Cooking

Good Cooking

Good Cooking Magazine (1958) published by Maura and Ian O’Casey Maura and Ian O’Casey were the publishers of a short-lived monthly magazine, Good Cooking, launched in Dublin in January 1958 and became Good Food and Better Cooking in July 1958. The final issue was December 1958. Maura Casey contacted Máirtín Mac Con Iomaire after hearing him look for information for his PhD research on Dublin restaurants on the Marion Finucane Radio Show in November 2004. She sent him the Magazines by registered post and he photocopied them and returned them by registered post. In 2016, Máirtín contacted Maura’s son Garish …

Good Cooking, Vol. 01, No. 03, March, 1958., Good Cooking

Good Cooking

Good Cooking Magazine (1958) published by Maura and Ian O’Casey Maura and Ian O’Casey were the publishers of a short-lived monthly magazine, Good Cooking, launched in Dublin in January 1958 and became Good Food and Better Cooking in July 1958. The final issue was December 1958. Maura Casey contacted Máirtín Mac Con Iomaire after hearing him look for information for his PhD research on Dublin restaurants on the Marion Finucane Radio Show in November 2004. She sent him the Magazines by registered post and he photocopied them and returned them by registered post. In 2016, Máirtín contacted Maura’s son Garish …

Good Cooking, Vol. 01, No. 02, February 1958, Good Cooking

Good Cooking

Good Cooking Magazine (1958) published by Maura and Ian O’Casey Maura and Ian O’Casey were the publishers of a short-lived monthly magazine, Good Cooking, launched in Dublin in January 1958 and became Good Food and Better Cooking in July 1958. The final issue was December 1958. Maura Casey contacted Máirtín Mac Con Iomaire after hearing him look for information for his PhD research on Dublin restaurants on the Marion Finucane Radio Show in November 2004. She sent him the Magazines by registered post and he photocopied them and returned them by registered post. In 2016, Máirtín contacted Maura’s son Garish …

Honor Moore : Belfast Newsletter Cuttings Scrapbook ,1950, Honor Moore

Honor Moore

Honor Moore wrote a daily cookery column for the Belfast Newsletter from 1944 to about 1968 under the nom de plume "Housekeeper".

This scrapbook a years cuttings from 1950.