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Material Culture: A Review Of The 2013 Oxford Symposium On Food And Cookery, Máirtín Mac Con Iomaire

Articles

The focus of this year’s Oxford Symposium on Food and Cookery was on the stew stove not the stew; the knives not the meat; the salt pots or ‘nefs’ rather than the salt; the ‘chasen’ not the tea; the plates (whether pewter, ceramic, delftware, china, silver or gold) but not their food contents. We were gathered to discuss associated material culture of food and cookery rather than the perishable ephemeral substance that usually concerns this gathering now in its thirty-first year.

So, what did the 220 chefs, food historians, writers, scientists, anthropologists and general foodies learn from the weekend’s discussion …

'From Jammet's To Guilbauds': The Influence Of French Haute Cuisine On The Development Of Dublin Restaurants, Máirtín Mac Con Iomaire

Books/Book Chapters

No abstract provided.

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

Articles

This volume of essays which originated in the inaugural Dublin Gastronomy Symposium held in the Technological University Dublin 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 1950's, offering a stark contrast to the haute cuisine served in the iconic Jammet's Restaurant; new trends among Ireland's 'foodie' generation; and the economic …

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

Books/Book Chapters

This volume of essays, which originated in the inaugural Dublin Gastronomy Symposium held in the Technological University Dublin in June 2012, offers fascinating insights into the significant role played by gastronomy in Irish literature and culture.

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

Books/Chapters

There has been a gradual but noticeable growth in scholarship concerning food globally, particularly in the last decade. One of the longest running and most inf luential forces behind this phenomenon is the Oxford Symposium on Food and Cookery (1981–present) which was originally founded and co-chaired by Alan Davidson, pre-eminent food historian, diplomat, and author of The Oxford Companion to Food, and Dr Theodore Zeldin, the celebrated social historian of France. This spawned a dedicated publishing house, Prospect Books, which published the conference proceedings and also the journal Petits Propos Culinaires (PPC), now approaching its 100th issue.

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 …

Restaurant Patrick Guilbaud, Menu, Restaurant Patrick Guilbaud

Menus of the 21st Century

A la Carte menu 2014.

Gastro-Topogrophy: Exploring Food-Related Placenames In Ireland, Máirtín Mac Con Iomaire

Articles

Most Irish people likely have little or no knowledge of the richness and variety of their ancestor’s diet before the arrival of the potato. For generations, food was considered far too common to be considered a field of study. Considering the primacy of food in people’s lives generally throughout history, it is logical that food be reflected in toponymic references to environment and landscape. This article taps into a wide range of material including poetry, prose, travellers’ reports, mythology, folklore, letters, shipping records, and archaeological evidence, both to contextualize the food-related placenames of Ireland, and to explore what Irish placenames …