Social and Behavioral Sciences Commons^™

The Creation Of An African American Jewish Culinary Tradition: Michael Twitty And The Passover Seder As A Vehicle For Remembering Trauma And Celebrating Survival, Samira Mehta

Dublin Gastronomy Symposium

The Exodus of the Israelites has long held meaning for African American Christians, as noted by scholars of African American religious history. Jewish studies scholars, meanwhile, have written about both Passover and Jewish relationships to the Exodus. Michael Twitty, public historian, James Beard award-winning author, and memoirist, has fused an identity for himself by drawing on the foodways of both traditions to remember and memorialize the trauma of both traditions While Twitty uses food to create meaning in the context of holidays, his memoirs, Kosher Soul and The Cooking Gene, explore how the food of trauma, poverty, and resilience provide …

Sedimented For The Future: Can Technology Sustain Tradition?, Nihal Bursa

Dublin Gastronomy Symposium

Turkish coffee is unique in its brewing technique and deeply rooted in the culture developed throughout the Ottoman geography since the sixteenth century. The knowledge, skills and rituals of Turkish coffee are transmitted to new generations through observation, participation and practicing. Be it an elaborate ritual at the Ottoman court or a modest peasant pleasure, Turkish coffee requires dedicated time, manual skills and decorum. The pace of industrialization and urbanization in the twenty-first century forced people to acquire new lifestyles. This has put Turkish coffee service in jeopardy especially in public spaces. Owing to the Turkish coffee machine designed by …

Obedient Bellies And The Coming Of Urbanization In Fourth Millennium Mesopotamia, Saikat Mukherjee

Dublin Gastronomy Symposium

Hunger has always been a persistent trauma of mankind in every age. As a matter of fact, “hunger” which according to Seth Richardson can be defined as the "routine and everyday sub-nutrition, less than a famine and more than a temporary inconvenience" is “one of the most powerful, pervasive and (arguably) emotive words in our historical vocabulary” (Richardson, 2016; Murton, 1988). Food has been the only way to satiate the mass cry and is overlooked by social and economic historians and/or archaeologists as a potent medium to understand an interdependent mass psychology. We seldom try to study food at the …

An Abundance Of Cakes: How A National Trauma Created A Unique Culinary Practice In Southern Jutland, Nina Bauer

Dublin Gastronomy Symposium

The southern part of Jutland has its very own distinct food culture and traditions. Its history differs from other parts of Denmark because this region was under German rule from 1864 until the Reunification in 1920. Special laws were imposed to curtail the population’s political and cultural ties to Denmark. Any political gatherings or sentiments were strictly forbidden. However, cooking was free of restrictions and cooking thus became one of the primary ways to hold onto a Danish identity. This led to a conservation of recipes and traditions that were disappearing in other Danish regions. The farm wives became the …

The Legacy Of The Humoral Theory In Modern Culinary Tradition, Andrzej Kuropatnicki

Dublin Gastronomy Symposium

The humoral theory, an ancient medical doctrine originating in Greece and championed by eminent physicians like Hippocrates and Galen, served as the cornerstone of medical understanding for millennia, preceding the emergence of modern medicine. This enduring theory postulated that an individual's health was intricately linked to the delicate balance of four bodily fluids or humours. Over the course of nearly two thousand years, it not only shaped medical practices but also profoundly influenced the choices people made regarding their diets and overall well-being. Its reach extended far beyond the realm of medicine, leaving an indelible mark on our culture and …

The Appliance Of Science: Traditions And Change In Food Preparation Using Small Domestic Electrical Appliances, Susan Bailey

Dublin Gastronomy Symposium

Food preparation in a domestic context has evolved through the application of technology. When electricity became available and motors to power appliances were developed from the late nineteenth century onwards, this made a significant change to the use of appliances for food preparation from post-Second World War onwards. This paper explores the history of and increasing use of small domestic electrical appliances used for food preparation and their development and transition from a commercial to a domestic context. Between the 1950s and 1980s in Britain, the development and promotion of a range of new small domestic electrical appliances were important …

“Ptasie Mleczko,” “Schabowy” Or “Pierogi”? Polish Foods And Dishes In Ireland, Marzena Keating

Dublin Gastronomy Symposium

Following the accession of ten Central and Eastern European countries to the European Union in 2004, Ireland witnessed the influx of migrants, the largest group coming from Poland. To cater for their culinary needs specialized shops and dining establishments started to emerge in cities and towns across Ireland. Well-established supermarket chains, such as, for example, Supervalu, Tesco and Lidl, began selling typical Polish food products that would appeal to this community. Various events celebrating Polish traditions, including culinary ones, have been organized throughout Ireland. Additionally, Polish recipes have often occurred in Irish local and national newspapers. This research, based on …

Pork Problems - Embodied Britishisms Onboard The First Fleet To Australia, Evelyn Lambeth

Dublin Gastronomy Symposium

Pigs arrived in Australia with British settlers onboard the First Fleet in 1788 and rapidly spread. As a product of British Imperialism, Australia has adopted many cultural consumption practices from its parent colony. Meat is on many tables, but not every table showcases the same animal, and these cultural differences illustrate that conditions of edibility are not equally defined. British values were attached to pigs, embedding them with transformative abilities to shape colonial ecosystems. Australian industries, jobs, and livelihoods are deeply connected to the past. The East India Company introduced Chinese pigs to Britain from 1685. The history of pigs …

The Women Eat Last: Traditions, Table Manners, And Gender Narratives At The Romanian Dining Table, Alexandra Constantinescu

Dublin Gastronomy Symposium

Rooted in a rich history, with decades of oppressive politics and patriarchal displays of power, Romanian culture is shaped by complex narratives of resistance, endurance, adaptation, and transformation. Gender discourses in traditional Romanian culture portray women as the ideal frontline worker, heroic mother, outstanding housewife and an active member of the community. Expected to sacrifice personal aspirations and lifestyle for the well-being of others, they would almost exclusively be tasked with sourcing, preparing, and serving food for the family. They would be the last to sit at the family dining table - and the last to eat. In contrast, the …

“Praying And Eating”: The Preservation Of Jewish Food Traditions In The Wake Of Brexit Trauma, Angela Hanratty

Dublin Gastronomy Symposium

This research examines the impact that Brexit, the Northern Ireland Protocol, and the Windsor Framework have had on the food traditions of the Jewish population of Ireland, through focusing on the lived experience of the Jewish communities of Belfast and Dublin and their collective memory. While there has been much debate on the lasting effect of the UK leaving the EU on industry and agriculture, the deleterious impact on the kosher observant in Ireland has been less documented, with specific challenges for the preservation of food traditions in a community with a history “full of praying and eating” (Maurice Cohen, …

Collective Memory, Culinary Continuity, And Solemn Repasts: Lagana, Itria And The History Of Pasta In Southern Italy, Anthony F. Buccini

Dublin Gastronomy Symposium

Though today it is communis opinio that the Arabs introduced pasta, especially dried pasta, to Sicily and from there it spread to the continent, there is no evidence to support this theory (Buccini 2013, 2015b, 2024). There is, however, ample evidence both textual and linguistic that this food has been known in southern Italy at least since classical times. Here I argue that an examination of holiday foods, especially those of what I call “solemn holidays,” provides further evidence that pasta has been an integral part of southern Italian cuisine for a very long time.

The Memory Of A Victory: The Spanish-American War Through Cocktail Names, “War Drinks” And The Art Of Mixing, Ilaria Berti

Dublin Gastronomy Symposium

The relevance of examining late nineteenth-century Cuba depends from its being a colony under two powers, one European and one extra-European: the formal Spanish empire that had the political power and the informal supremacy of the US economic influence. However, within the framework of of enlarging its authority in the American region, the US perceived Cuba as a strategic island that was under the Spanish dominion. For the US expansionistic aims, Cuba has, in fact, been defined as a laboratory for the US empire (Pérez 2008) Through the analysis of newspapers’ articles, images published in the satirical magazine The Puck, …

Changes In The Development Of Social Policy In A Small Island Economy: Malta, Rose Marie Azzopardi, Joseph Azzopardi Dr, Maximilian Bonnici

International Journal of Islands Research

This paper analyses the development of social policies in Malta, with a particular focus on events which have impacted on the country’s growth and subsequently on its social security system and policies involving housing, health, education migration and employment. In recent decades, with costs to sustain an ever-growing web of social services becoming more demanding, governments have tried to encourage more self-help and to lessen the heavy dependence on aid structures within the system, pushed at times by recommendations from regional and international institutions. The smaller the economy the more open it is likely to be. Consequently, it is impacted …

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 …

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

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 …

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

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

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

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

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

Articles

No abstract provided.