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Articles 1 - 24 of 24
Full-Text Articles in History
Exploring The Fifth Quarter: An Enquiry Into Offal Eating In Contemporary Irish Food Culture, Its History, And Its Future, Niall Toner
Dissertations
Animal offal and organ meats seem to have all but disappeared from domestic cuisine in Ireland, despite the recent renaissance in the country’s food culture. This thesis has examined the extent and nature of the consumption of these comestibles in contemporary Irish food culture, and the perceived decline in offal’s popularity in Ireland in the past fifty years. It also sought to discover whether offal and organ meats might have a place in the future of our cuisine, and whether the consumption of more offal and organ meats in Ireland might contribute towards a more sustainable food production system, and …
Review: Mary Kenny, The Way We Were: Catholic Ireland Since 1922, Eamon Maher
Review: Mary Kenny, The Way We Were: Catholic Ireland Since 1922, Eamon Maher
Articles
Book review: Mary Kenny, The Way We Were: Catholic Ireland Since 1922 (Dublin: Columba Books, 2022), 450 pages.
La Vraie Bouillabaisse: An Investigation Into The History And Current Practice Of The Provencal Dish Bouillabaisse, And Its Significance As A Traditional Dish, Mathieu Belledent
La Vraie Bouillabaisse: An Investigation Into The History And Current Practice Of The Provencal Dish Bouillabaisse, And Its Significance As A Traditional Dish, Mathieu Belledent
Dissertations
This thesis examines the history and the current practices (popularity, service styles, and recipes) of the Provencal dish bouillabaisse. It aims to establish the evolution and the traditional characteristics of the dish. It also explores the historical and contemporary popularity as well as the everyday role that bouillabaisse plays in the regional identity of Provencal cooking. Finally, the research questions if bouillabaisse would benefit from a European Union quality schemes protection or official recognition by UNESCO. This research uses an exploratory sequential mixed methods model combining qualitative and quantitative data collection which are analysed in a sequence of phases. …
James Mahony (C.1816-1859): The Illustrated London News, Niamh Ann Kelly
James Mahony (C.1816-1859): The Illustrated London News, Niamh Ann Kelly
Books/Book Chapters
No abstract provided.
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 …
Famine In Art - Imagery, Influences And Exhibition In Mid-20th-Century Ireland, Niamh Ann Kelly
Famine In Art - Imagery, Influences And Exhibition In Mid-20th-Century Ireland, Niamh Ann Kelly
Books/Book Chapters
No abstract provided.
Imaging The Great Irish Famine: Representing Dispossession In Visual Culture, Preface & Introduction, Niamh Ann Kelly
Imaging The Great Irish Famine: Representing Dispossession In Visual Culture, Preface & Introduction, Niamh Ann Kelly
Books/Book Chapters
‘Niamh Ann Kelly's lavishly illustrated book throws new light on the visual culture commemorative of hunger, famine and dispossession in mid-nineteenth-century Ireland. Located within the discipline of International Memorial Studies, the text and images both challenge and extend our understanding of Famine history. Examining the visual culture since the time of the Famine until the present, Kelly asks, how do we view, experience and represent the past in the present? To what extent does the viewer insert themselves in this complex process? Is there such a thing as ethical spectatorship? Kelly’s sophisticated yet sympathetic study of the “grievous history” …
#Thisisirishfood - The Flavour Of Ireland's West Coast, Anke Klitzing
#Thisisirishfood - The Flavour Of Ireland's West Coast, Anke Klitzing
Articles
In the West of Ireland, a new awareness for quality ingredients and indigenous flavours are drawing out the potential of local produce and craftsmanship.
Ultimate Witnesses - The Visual Culture Of Death, Burial And Mourning In Famine Ireland, Extract, Niamh Ann Kelly
Ultimate Witnesses - The Visual Culture Of Death, Burial And Mourning In Famine Ireland, Extract, Niamh Ann Kelly
Books/Book Chapters
No abstract provided.
An Investigation Of Irish Culinary History Through Manuscript Cookbooks, With Particular Reference To The Gentry Of County Kilkenny (1714-1830), Dorothy Cashman
An Investigation Of Irish Culinary History Through Manuscript Cookbooks, With Particular Reference To The Gentry Of County Kilkenny (1714-1830), Dorothy Cashman
Doctoral
This thesis argues that Irish culinary manuscripts have a significant contribution to make to an understanding of Irish culinary history. It does so by identifying one particular manuscript, NLI MS 34,952 (Baker) as being representative of the genre but singular in terms of the archival and literary support available for an in-depth study. Analysis of the manuscript is undertaken using a methodology devised by the culinary historian Wheaton for researchers attending her workshops at Radcliffe College, Harvard. In these workshops Wheaton studies historic cookbooks to ascertain what these complex texts can reveal by breaking them down into five categories, that …
Funerary Traditions And Commemorative Practices In Glasnevin Cemetery And Museum, Siobhan Doyle
Funerary Traditions And Commemorative Practices In Glasnevin Cemetery And Museum, Siobhan Doyle
Other
The Great Irish Famine And The Development Of Journalism, Michael Foley
The Great Irish Famine And The Development Of Journalism, Michael Foley
Conference Papers
The Great Irish Famine (1845 to 1852) took place just as major changes were taking place in the media. The coverage by Irish and international of the Famine had an influence on the media that shaped how catastrophes will be covered for the next century or more.
Gastro-Topogrophy: Exploring Food-Related Placenames In Ireland, Máirtín Mac Con Iomaire
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 …
Tickling The Palate: Gastronomy In Irish Literature And Culture, Máirtín Mac Con Iomaire, Eamon Maher
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.
The Principles And Practices Of Bar And Beverage Management - The Drinks Handbook, James Peter Murphy
The Principles And Practices Of Bar And Beverage Management - The Drinks Handbook, James Peter Murphy
Books/Book Chapters
The bar and drinks business is hugely competitive. The key to success or failure between the many beverages and services offered in any bar is the employees who make, market, sell and serve them. Customer expectation and demand is constantly increasing and so it’s crucial for all staff to have comprehensive product knowledge and superior specialized service skills.
The Principles and Practices of Bar and Beverage Management - The Drinks Handbook is an authoritative resource and comprehensive training guide, essential for all students, bartenders, sommeliers, mixologists, waiters and food and beverage practitioners the world over. Written and configured in an …
Public Dining In Dublin: The History And Evolution Of Gastronomy And Commercial Dining 1700-1900, Máirtín Mac Con Iomaire
Public Dining In Dublin: The History And Evolution Of Gastronomy And Commercial Dining 1700-1900, Máirtín Mac Con Iomaire
Articles
Purpose: This paper provides an overview of the changing food culture ofIreland focusing particularly on the evolution of commercial public dining inDublin 1700-1900, from taverns, coffeehouses and clubs to the proliferation of hotels and restaurants particularly during the latter half of the nineteenth century.
Methods: Using a historical research approach, the paper draws principally on documentary and archival sources, but also uses material culture. Data is analysed using a combination of hermeneutics (Denzin and Lincoln, 2000, O'Gorman, 2010) and textual analysis (Howell and Prevenier, 2001).
Findings: The paper traces the various locations of public dining inDublin 1700-1900 and reveals thatDublin …
Irish Culinary Manuscripts And Printed Books: A Discussion, Máirtín Mac Con Iomaire, Dorothy Cashman
Irish Culinary Manuscripts And Printed Books: A Discussion, Máirtín Mac Con Iomaire, Dorothy Cashman
Articles
This paper provides a discussion of Irish Culinary Manuscripts and Printed Cookbooks. It covers Gaelic hospitality and aristocratic hospitality, setting the background for the Anglo-Irish households from which many manuscripts emerge. It charts the growing sources of information on Irish culinary history. It outlines Barbara Wheaton's framework for reading historic cookbooks and discusses the growing manuscript cookbook collection in the National Library of Ireland.
The Changing Geography And Fortunes Of Dublin Haute Cuisine Restaurants, 1958-2008, Máirtín Mac Con Iomaire
The Changing Geography And Fortunes Of Dublin Haute Cuisine Restaurants, 1958-2008, Máirtín Mac Con Iomaire
Articles
This paper considers the changing geography and fortunes of Dublin’s haute cuisine restaurants over the last half century, placing them within both a national and international context. Ireland’s place within the global story of food is discussed, and the paper illustrates links between Dublin and European and global trends. The paper points out that Dublin in the 1950s could be seen as the gastronomic capital of the British Isles. The leading restaurateurs are briefly profiled, and the decline, stagnation, and gradual re-birth of Dublin’s haute cuisine restaurants over the 1958-2008 period is charted and discussed. The paper combines data from …
Lost In Translation: Interpreting And Presenting Dublin’S Colonial Past, Theresa Ryan, Bernadette Quinn
Lost In Translation: Interpreting And Presenting Dublin’S Colonial Past, Theresa Ryan, Bernadette Quinn
Conference papers
As Alderman (2010: 90) has recently written, the potential struggle to determine what conception of the past will prevail constitutes the politics of memory. This paper aims to investigate the politics of memory at play in determining how Dublin’s colonial heritage is constructed and represented to tourists. Dublin’s profile as a tourism destination has grown recently. It attracted 5.4 million visitors in 2009 (Fáilte Ireland 2010). Culture and heritage underpin both its touristic appeal and the city’s official efforts to represent itself as a destination. Much of Dublin’s most iconic built heritage is strongly associated with its development as a …
Royal Pomp: Viceregal Celebrations And Hospitaity In Georgian Dublin, Máirtín Mac Con Iomaire, Tara Kellaghan
Royal Pomp: Viceregal Celebrations And Hospitaity In Georgian Dublin, Máirtín Mac Con Iomaire, Tara Kellaghan
Articles
During the successive reigns of the Hanoverian kings in England (1714-1830), a total of thirty-seven different viceroys were sent to Ireland as representatives of the British Crown (Table 1). The position of viceroy (also referred to as lord-lieutenant) was awarded as a matter of political exigency, but the viceroy’s role was one of social as much as political significance. The viceroy and his vicereine played the roles of the British monarchs in absentia, and the Protestant minority ruling class, often referred to as the Ascendancy, expected the viceregal court at Dublin Castle to not merely mirror, but to outshine that …
Irish Corned Beef: A Culinary History, Máirtín Mac Con Iomaire, Pádraic Óg Gallagher
Irish Corned Beef: A Culinary History, Máirtín Mac Con Iomaire, Pádraic Óg Gallagher
Articles
This article proposes that a better knowledge of culinary history enriches all culinary stakeholders. The article will discuss the origins and history of corned beef in Irish cuisine and culture. It outlines how cattle have been central to the ancient Irish way of life for centuries, but were cherished more for their milk than their meat. In the early modern period, with the decline in the power of the Gaelic lords, cattle became and economic commodity that was exported to England. The Cattle Acts of 1663 and 1667 affected the export trade of live cattle and led to a growing …
1911 Census Facility On Edwardian Restaurant Workers In Dublin, Máirtín Mac Con Iomaire
1911 Census Facility On Edwardian Restaurant Workers In Dublin, Máirtín Mac Con Iomaire
Articles
This article takes a look at the use of the on-line 1911 census facility in identifying Restaurant Workers in Edwardian Dublin.
Searching For Chefs, Waiters And Restaurateurs In Edwardian Dublin: A Culinary Historian's Experience Of The 1911 Dublin Census Online, Máirtín Mac Con Iomaire
Searching For Chefs, Waiters And Restaurateurs In Edwardian Dublin: A Culinary Historian's Experience Of The 1911 Dublin Census Online, Máirtín Mac Con Iomaire
Articles
No abstract provided.
Restaurant Jammet Carte Du Jour Menu, 8th. July, 1946, Restaurant Jammet
Restaurant Jammet Carte Du Jour Menu, 8th. July, 1946, Restaurant Jammet
Restaurant Jammet
No abstract provided.