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Articles 1 - 5 of 5
Full-Text Articles in Social and Behavioral Sciences
Family Dining: Food And Drink In The Sopranos – A Gastrocritical Approach, Lisa Davies
Family Dining: Food And Drink In The Sopranos – A Gastrocritical Approach, Lisa Davies
Dissertations
This thesis uses gastrocriticism to explore food and drink in the 86 episodes of the long-form narrative HBO television series The Sopranos. Gastrocriticism is an emerging branch of literary criticism that draws on scholarship from a range of disciplines such as sociology, anthropology and cultural studies. A deeper understanding of the series was gained by using a structured framework of enquiry to explore narrative, setting, characterisation and genre through the lens of food and foodways. The Sopranos is a story of an Italian-American crime family and food is abundant in the series and bound up with the identity of …
Market Segmentation Of Wine In Ireland: Are We Fostering A Desirable Consumption Culture?, Enea Bent
Market Segmentation Of Wine In Ireland: Are We Fostering A Desirable Consumption Culture?, Enea Bent
Dissertations
The aim of this research is to evaluate the wine sector in Ireland and its impact on the wine consumption culture that is being promoted here as a result. With supermarkets leading in terms of sales, this study evaluates the product offering of the various types of retailers and the attainability of the same to different demographics of consumer. A high level of government intervention in the industry is highlighted throughout the study, the intention and subsequent successes and failures are examined. A comparison to the rest of Europe and the United Kingdom is carried out to understand Ireland’s position …
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 …
The Development Of Newspaper Restaurant Criticism In Ireland, 1988–2008, Claire O'Mahony
The Development Of Newspaper Restaurant Criticism In Ireland, 1988–2008, Claire O'Mahony
Dissertations
This dissertation examines the development of newspaper restaurant criticism in Ireland from 1988 to 2008. This era was a time of considerable economic change in Ireland. It was also a period that saw changing attitudes to food and dining out, as well as a more varied restaurant landscape. This study aimed to determine how the format and focus of newspaper restaurant reviews changed over this time frame. It also explored the role of the restaurant critic, and how reviews reflected developments in Irish food culture and the economy. Using a mixed methods research design, a sample of reviews from the …
The Contribution Of P. G. Wodehouse To The Field Of Gastronomy Through His Character, The French Chef, Anatole, Elizabeth Wilson
The Contribution Of P. G. Wodehouse To The Field Of Gastronomy Through His Character, The French Chef, Anatole, Elizabeth Wilson
Dissertations
In her paper ‘A Cultural Field in the Making: Gastronomy in 19th-Century France’, Priscilla Parkhurst Ferguson argues that the field of gastronomy came into existence in the middle of the nineteenth century in France. This field of gastronomy was constructed from two elements, the significance that gastronomy, defined at the time as a structured set of culinary practices, had attained in France by the nineteenth century, but also, the contribution of writers of culinary discourse who wrote about this gastronomy. These writers came from different disciplines and included the realist fiction writer Honoré de Balzac (1799-1850), whose work Ferguson describes …