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Articles 1 - 4 of 4
Full-Text Articles in Social and Behavioral Sciences
From Alsace To America: The Development And Migration Of Ashkenazi Jewish Cuisine From Its Origins In Eastern France, Angela Hanratty
From Alsace To America: The Development And Migration Of Ashkenazi Jewish Cuisine From Its Origins In Eastern France, Angela Hanratty
Dissertations
This research examines the historical development of a distinctly Ashkenazi Jewish cuisine from its roots in the Alsace region of France, through the Jewish settlements in Eastern Europe, and the mass immigration to America in the 19th and 20th centuries. The aim of the research was to come to an understanding of how global perception of what is considered to be quintessentially Jewish food (as evidenced in American Jewish delicatessens, Jewish homes, and in popular culture) has been shaped by developments in Alsace. Long standing views were held that Ashkenazi food developed in Eastern Europe, specifically Poland and the former …
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 …
Food In Tourism And The Role Of The Artisan Food Producer In Ireland: A Phenomenological Study, Rebecca O'Flynn
Food In Tourism And The Role Of The Artisan Food Producer In Ireland: A Phenomenological Study, Rebecca O'Flynn
Dissertations
This research study examines the role that the artisan food producer plays, as a food tourism provider, in food in tourism in Ireland. With the increasing convergence of food and tourism, food in tourism has become both a lever for economic prosperity as well as a draw for visitors who are seeking authentic food experiences that connect them to people, place and culture. Sitting between production and consumption, artisan food producers, as purveyors of handcrafted foods, are uniquely placed to meet visitors’ expectations and help achieve these economic objectives. Considering then, the important role they play, and look set to …
Adopting A Systematic Approach To Tasting Cider Within The Irish Craft Cider Industry, Richie Brady
Adopting A Systematic Approach To Tasting Cider Within The Irish Craft Cider Industry, Richie Brady
Dissertations
Craft cider-makers produce less than 1% of Irish cider which is a significantly smaller percentage than craft producers in other beverage markets. This study contextualises Irish cider’s importance by exploring its rich history in Gaelic and Georgian Ireland. It then examines how that importance is not reflected in today’s market and posits that introducing a new systematic approach to tasting will enable cider to be viewed beyond what many see as a cheap, simple summer drink. A systematic approach to tasting is a structured and repeatable method of describing taste using a lexicon of agreed words. Unlike other drinks, such …