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Full-Text Articles in Business
The Influence Of Trauma And Tradition In Culinary Conformity And Chef Retention: Is Institutional Isomorphism Forcing Culinary Homogeneity Impacting Chef Retention?, Kevin Ward
Dublin Gastronomy Symposium
For chefs, the kitchen is not merely a workplace. It is a complex socio-cultural domain shaped by history, tradition, and societal expectations, where a separate world view is shared, along with the ritual customs, artefacts and practices that define them as a tribe. Indeed chefs have a distinctive transformative power as role models, with the capacity to bestow symbolic meaning to food, the fabric of our memories, societies, and daily practices. The culinary domain, like any other institution, is defined not solely by its creations, but also by its perpetuated lived experiences including traumas, memories or traces, created and preserved …
The Carbonara Case: Italian Food And The Race To Conquer Consumers’ Memories, Marco Ginanneschi
The Carbonara Case: Italian Food And The Race To Conquer Consumers’ Memories, Marco Ginanneschi
Dublin Gastronomy Symposium
Can a recipe divide historians, gastronomes, and chefs? The answer is yes if we are dealing with carbonara, an iconic Italian dish, famous throughout the world. However, so much animosity could have deeper roots than the recently renewed controversy over its authorship suggests. This article aims to study the case of carbonara as an example of the race to conquer consumers’ memories. Following a transdisciplinary methodology, the author identifies three main approaches to the making of carbonara: glocal, regional, and creative. These approaches reflect distinct schools of thought regarding food within the diverse spectrum of Italian society. Their supporters - …
No Time For Tea: Hidden Figures Of The Dutch Tea Industry, Annette Kappert, Lysbeth Vink
No Time For Tea: Hidden Figures Of The Dutch Tea Industry, Annette Kappert, Lysbeth Vink
Dublin Gastronomy Symposium
This paper explores the historical role women played in promoting, distributing, and establishing tea consumption in The Netherlands. Despite being the first nation to introduce tea to the Western world, and the abundance of literature and images documenting women as sapless tea drinkers, languishing their afternoons away, entertaining and sipping the amber brew in their tea houses, the latter is far from reality. Preliminary research indicates Dutch women were instrumental in establishing an elite tea industry in The Netherlands and beyond. Aptly the authors utilized the archives to explore visual and narrative data dating from 1610 to present, to find …
Workplace Trauma In Professional Kitchens: Experiences Of Part-Time Undergraduate Culinary Arts Students In Ireland, Orla Mc Connell, Gillian Larkin
Workplace Trauma In Professional Kitchens: Experiences Of Part-Time Undergraduate Culinary Arts Students In Ireland, Orla Mc Connell, Gillian Larkin
Dublin Gastronomy Symposium
As the hospitality industry continues to struggle with attracting and retaining employees, chefs in particular, research on culture in kitchens continues to grow. A recent report in Ireland exposed a culture of bullying and harassment of employees in the hospitality sector. Internationally, researchers have explored the complexity of navigating, belonging, and coping in professional kitchens and have subsequently identified how trauma is embedded in the practice of cooking and serving food. The research to date has largely focused on the perspectives of cooks, and chefs, particularly those who work in elite restaurants, so little is known about the student experience. …
Between Memory And History: Irish Pubs As Sites Of Memory And Invention, Perry Share, Moonyoung Hong
Between Memory And History: Irish Pubs As Sites Of Memory And Invention, Perry Share, Moonyoung Hong
Dublin Gastronomy Symposium
The pub has been at the centre of Irish culture and identity for at least two centuries, has become a pillar of the Irish tourism “product,” and an export commodity as thousands of themed “Irish pubs” have been established across the world in the last number of decades, supplementing existing establishments that have served the global Irish community. This paper draws on key themes from the diverse material in our upcoming academic volume on the Irish pub, to be published by Cork University Press, later in 2024. The book brings together contributions from scholars of history, sociology, design, literature, culinary …