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Full-Text Articles in History
Exploring Food Traditions Within The Four Quarter Days Of The Irish Calendar Year, Caitríona Nic Philibín
Exploring Food Traditions Within The Four Quarter Days Of The Irish Calendar Year, Caitríona Nic Philibín
Dissertations
This study explores food traditions in the four quarter days of the Irish calendar year. Imbolg or St. Brigid’s Day, Bealtaine, Lughnasa and Samhain mark significant moments in the agricultural calendar. Food traditions, customs and practices relating to these days are recorded in the abundant resources of the collections in the Folklore Department, University College Dublin. However, to date, with few exceptions, little food specific research has been carried out on these collections. This thesis aims to begin to fill that gap whilst highlighting many opportunities for further research. Throughout this process we witness the illumination of a rich food …
From The Dark Margins To The Spotlight: The Evolution Of Gastronomy And Food Studies In Ireland, Máirtín Mac Con Iomaire
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 …
The First Scientific Defense Of A Vegetarian Diet, Ken Albala
The First Scientific Defense Of A Vegetarian Diet, Ken Albala
Ken Albala
No abstract provided.
What Does Barbecue Tell Us About Race?: Andrew Warnes, Savage Barbecue: Race, Culture, And The Invention Of America's First Food. Athens: University Of Georgia Press, 2008. 208 Pp., $19.95., Ken Albala
Ken Albala
No abstract provided.
Wendy A. Woloson. Refined Tastes: Sugar, Confectionery, And Consumers In Nineteenth‐Century America, Ken Albala
Wendy A. Woloson. Refined Tastes: Sugar, Confectionery, And Consumers In Nineteenth‐Century America, Ken Albala
Ken Albala
No abstract provided.
The Tomato Queen Of San Joaquin, Ken Albala
The Tomato Queen Of San Joaquin, Ken Albala
Ken Albala
The life of Tillie Lewis exemplifies key moments in American food history from the rise of the canning industry to wartime rations to the craze for diet food. Her biography was consciously manipulated and fashioned through the years to make it a quintessential rags-to-riches story. Nonetheless, her accomplishments stand out, marking her as a brilliantly successful woman in an industry dominated by men.
The Future Of Tableware And Cooking Vessels: Some Predictions And Practical Experiments, Ken Albala
The Future Of Tableware And Cooking Vessels: Some Predictions And Practical Experiments, Ken Albala
Ken Albala
No abstract provided.
The Call Of The Domesticated, Ken Albala
The Devil's Food Dictionary: A Pioneering Culinary Reference Work Consisting Entirely Of Lies. ,. Foy, Barry. . Illustrations By. Boesche, John. . :. Frogchart Press. ,. 2008. . Ix + 255 Pp. $17.95 (Paper)., Ken Albala
Ken Albala
No abstract provided.
The Apparition Of Fat In Western Nutritional Theory, Ken Albala
The Apparition Of Fat In Western Nutritional Theory, Ken Albala
Ken Albala
No abstract provided.
Sarah R. Graff And Enrique Rodriguez-Alegría, Eds. The Menial Art Of Cooking: Archaeological Studies Of Cooking And Food Preparation, Ken Albala
Ken Albala
No abstract provided.
Reviewed Work: Sweet Invention: A History Of Dessert By Michael Krondl, Ken Albala
Reviewed Work: Sweet Invention: A History Of Dessert By Michael Krondl, Ken Albala
Ken Albala
No abstract provided.
Review Of: Une Histoire Culinaire Du Moyen Âge By Bruno Laurioux, Ken Albala
Review Of: Une Histoire Culinaire Du Moyen Âge By Bruno Laurioux, Ken Albala
Ken Albala
No abstract provided.
Reviewed Work: Regional Cuisines Of Medieval Europe By Melitta Weiss-Adamson, Ed., Ken Albala
Reviewed Work: Regional Cuisines Of Medieval Europe By Melitta Weiss-Adamson, Ed., Ken Albala
Ken Albala
No abstract provided.
Reviewed Works: Pleyn Delit: Medieval Cookery For Modern Cooks. By Constance B. Heiatt, Brenda Hosington, Sharon Butler; Take A Thousand Eggs Or More. By Cindy Renfrow, Ken Albala
Ken Albala
No abstract provided.
Passeth The Cran’Brry Sauce: The Medieval Origins Of Thanksgiving, Ken Albala
Passeth The Cran’Brry Sauce: The Medieval Origins Of Thanksgiving, Ken Albala
Ken Albala
No abstract provided.
On Right Pleasure And Good Health: A Critical Edition And Translation Of De Honesta Voluptate Et Valetudine, Edited And Translated By Mary Ella Milham And Libellus De Arte Coquinaria: An Early Northern Cookery Book, Edited And Translated By Rudolph Grewe And Constance B. Heiatt, Ken Albala
Ken Albala
No abstract provided.
Ovophilia In Renaissance Cuisine, Ken Albala
Hunting For Breakfast In Medieval And Early Modern Europe, Ken Albala
Hunting For Breakfast In Medieval And Early Modern Europe, Ken Albala
Ken Albala
No abstract provided.
Milk: Nutritious And Dangerous, Ken Albala
Martino Of Como And Stefania Barzini. The Art Of Cooking: The First Modern Cookery Book, Ken Albala
Martino Of Como And Stefania Barzini. The Art Of Cooking: The First Modern Cookery Book, Ken Albala
Ken Albala
No abstract provided.
Fish In Renaissance Dietary Theory, Ken Albala
Bacterial Fermentation And The Missing Terroir Factor In Historic Cookery, Ken Albala
Bacterial Fermentation And The Missing Terroir Factor In Historic Cookery, Ken Albala
Ken Albala
No abstract provided.
Jacob Boehme And The Foundations Of A Vegetarian Food Ideology, Ken Albala
Jacob Boehme And The Foundations Of A Vegetarian Food Ideology, Ken Albala
Ken Albala
Focuses on Jacob Boehme, a mystic Paracelsian Hermetic theosopher, and his works on vegetarianism. Significance of the Garden of Eden in the vegetarian, non-violent tradition; Concept of the new man explained by Boehme in "The Three Principles"; Difference between Edenic food and earthly food.
Insensible Perspiration And Oily Vegetable Humor: An Eighteenth Century Controversy Over Vegetarianism, Ken Albala
Insensible Perspiration And Oily Vegetable Humor: An Eighteenth Century Controversy Over Vegetarianism, Ken Albala
Ken Albala
Quack diets are nothing new. Nor have they always been easily dismissed. In eighteenth-century Italy, a virulent controversy arose over a meatless wonder diet. This controversy would eventually play itself out in the field of nutritional theory, as dietary writers crambled to incorporate the latest scientific findings into their recommendations.
How To Milk An Almond, Stuff An Egg, And Armor A Turnip: A Thousand Years Of Recipes. By David Friedman And Elizabeth Cook., Ken Albala
Ken Albala
No abstract provided.
Gastrabulary: A Future Terminology Of Eating, Ken Albala, Lisa Cooperman
Gastrabulary: A Future Terminology Of Eating, Ken Albala, Lisa Cooperman
Ken Albala
No abstract provided.
Food And The City In Europe Since 1800 By Peter J. Atkins, Peter Lummel, Derek J. Oddy, (Eds.), Ken Albala
Food And The City In Europe Since 1800 By Peter J. Atkins, Peter Lummel, Derek J. Oddy, (Eds.), Ken Albala
Ken Albala
No abstract provided.
Food And History, Volume 1, No. 1. . The European Institute Of Food History, Tours, France. :. Brepols. ,. 2003. . 274 Pp. € 50., Ken Albala
Ken Albala
No abstract provided.
Concordance Of English Recipes: Thirteenth To Fifteenth Centuries. Heiatt, Constance B. And. Nutter, Terry. With. Holloway, Johnna H. :. Arizona Center For Medieval And Renaissance Studies. ,. 2006. Xvii + 135 Pp. $29.00 (Paper)., Ken Albala
Ken Albala
No abstract provided.