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Full-Text Articles in Food Studies
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 …
Reimagining Irish Food Ways For The Twenty-First Century, Mairtin Mac Con Iomaire, Lillis Laoire
Reimagining Irish Food Ways For The Twenty-First Century, Mairtin Mac Con Iomaire, Lillis Laoire
Articles
Food and drink are fundamental to life, and apart from costume, they are among the most noticeable markers of cultural otherness within intercultural encounters.1 There is a current global interest in foods that are artisanal, local, traditional, seasonal and sustainable, and that tell a cultural story, as witnessed by the popularity of the Nordic Food Movement, or the 2021 Netflix series High on the Hog: How African American Cuisine Transformed America.2 In 2019, the Royal Irish Academy published A History of Ireland in 100 Words, which had a special chapter on ‘Food and Feasting’ highlighting the importance of bread, milk, …
Definitive Delicious List: The Irish Times’S Top 16 Cafes Around Ireland 2019, Catherine Cleary, Aoife Mcelwain, Lisa Cope
Definitive Delicious List: The Irish Times’S Top 16 Cafes Around Ireland 2019, Catherine Cleary, Aoife Mcelwain, Lisa Cope
Media
We’ve marked this year’s newcomers and used a € to flag everywhere that serves a main course for less than €15.
Orality In Joyce: Food, Famine, Feasts And Public Houses, Máirtín Mac Con Iomaire
Orality In Joyce: Food, Famine, Feasts And Public Houses, Máirtín Mac Con Iomaire
Books/Book Chapters
Some common themes within the history of food and literature include starvation, famine, gluttony, feasting, commensality, hospitality, religion, gender, and class, and indeed food also functions as a complex signifier of national, racial, and cultural identity. Despite the growing international scholarship of food in literature (Bevan 1988; Schofield 1989; Ellmann 1993; Applebaum 2006; Piatti-Farnell 2011; Gilbert and Porter 2015; Boyce and Fitzpatrick 2017; Piatti-Farnell and Lee Brien 2018), until recently, Ireland appeared “as only the smallest of dots on the map of high gastronomy” (Goldstein 2014, xi). Most international collections discuss the canonical Irish writings of James Joyce and of …
School Of Culinary Arts & Food Technology - Winter Newsletter 2017, James Peter Murphy
School Of Culinary Arts & Food Technology - Winter Newsletter 2017, James Peter Murphy
Other resources
The School of Culinary Arts and Food Technology, Winter Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed leading up to the Winter period of 2017. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' Friends of Culinary Arts (sponsors).
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 …
Ireland, Máirtín Mac Con Iomaire
Ireland, Máirtín Mac Con Iomaire
Books/Book Chapters
This book section provides a history of food in Irish culture from the early beginings to the present day.
Food And Morality: To Eat Or Not To Eat?, Máirtín Mac Con Iomaire
Food And Morality: To Eat Or Not To Eat?, Máirtín Mac Con Iomaire
Articles
This article reviews the 2007 Oxford Symposium on Food and Cookery where the theme was Food and Morality. It asks whether we are morally obliged to know where our food comes from, how it is produced, what its carbon footprint is, and whether it is traded fairly?