Arts and Humanities Commons^™

Along The Tevere: A Gastro-Historic Portrait Of The Region, Anke Klitzing

Articles

In June 2009, a group of masters students from the University of Gastronomic Sciences in Italy spent nine days visiting the lands of the Tevere river, travelling from its springs on Monte Fumaiolo in Emilia-Romagna to Rome by way of Umbria and the Lake Trasimeno. This article is a gastro-historic portrait of the lands of the Tevere, linking contemporary social, cultural and economic activities around food and tourism to the rich and long history of the region and highlighting persistent patterns, continuity and change.

Commensality And Connection: How Shared Food Experiences Connect Characters In Philip Pullmans His Dark Materials, The Book Of Dust And ‘Lyra’ Stories, Susan Anna Grace

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Commensality is an inherently social activity that shapes society and enacts social dynamics. Consequently, these shared exchanges can reveal much about the society and the individuals who engage in the act. This thesis explores commensality in Philip Pullman’s His Dark Materials trilogy, The Book of Dust Series and companion texts to the novels. The research investigates how commensal exchanges create and maintain connections between characters across the collection. In doing so, it considers how literary characters differ from real-life humans and how the existing body of knowledge on commensality can be applied to literary figures. A qualitative approach was …

My Palate Hung With Starlight: A Gastrocritical Reading Of Seamus Heaney’S Poetry, Anke Klitzing

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Nobel-prize winning poet Seamus Heaney is celebrated for his rich verses recalling his home in the Northern Irish countryside of County Derry. Yet while the imaginative links to nature in his poetry have already been critically explored, little attention has been paid so far to his rendering of local food and foodways. From ploughing, digging potatoes and butter-churning to picking blackberries, Heaney sketches not only the everyday activities of mid-20th century rural Ireland, but also the social dynamics of community and identity and the socio-cultural symbiosis embedded in those practices. Larger questions of love, life and death also infiltrate the …

Calculating Restaurant Failure Rates Using Longitudinal Census Data, J. J. Healy, Máirtín Mac Con Iomaire

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Failure rates in the restaurant industry are popularly perceived to be far higher than they actually are. This paper calculates failure rates in the Irish Food and Drinks Sector (IFDS), for the first time, using longitudinal census data from the Central Statistics Office (CSO) in Ireland, which follows the European statistical classification of economic activity (NACE). The results are compared with previously published literature on restaurant failure rates in the United States of America. This study also compares IFDS failure rates with other industry sectors in Ireland (construction, manufacturing). Drawing on Stinchcombe’s ’liability of newness’ theory, the informal fallacies theory …

Tradition And Novelty: Food Representations In Irish Women’S Magazines 1922–73, Marzena Keating, Máirtín Mac Con Iomaire

Articles

Based on a qualitative content analysis of selected Irish women’s magazines, this paper provides a brief overview of Irish food culture from 1922 to 1973. It illustrates how selected texts from women’s magazines, mainly recipes, food columns, practical suggestions for cooking and housekeeping, as well as articles on food topics mirrored social, cultural, economic, and religious characteristics of a particular period. The paper discusses various culinary trends apparent in the content and style of cookery pages focusing on a paired category of novelty and tradition adapted from the quantitative research conducted by Alan Warde.

Krikorian, S. (2013). 'A La Table Des Élites. Les Repas Privés En France De La Régence À La Revolution'., Elaine Mahon

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Book review / Compte rendu of Sandrine Krikorian, 'A la table des élites. Les repas privés en France de la Régence à la Revolution' (2013).

https://www.brepolsonline.net/toc/food/13/1-3

‘Ireland On A Plate’: Curating The 2011 State Banquet For Queen Elizabeth Ii, Elaine Mahon

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State dining has been shown to define the social, cultural and political position of a nation’s leaders (Albala, 2011; Baughman, 1959; Strong, 2003) and has been used by rulers for centuries to display wealth, cement alliances and impress foreign visitors (Albala, 2007; De Vooght and Scholliers, 2011; Young, 2002). This paper will show how the state banquet for Queen Elizabeth II was carefully curated to represent Ireland’s diplomatic, cultural and culinary identity. As the first visit by a reigning British monarch since Ireland had gained independence from Britain in 1922, the state visit of Queen Elizabeth II to Ireland in …

Royal Pomp: Viceregal Celebrations And Hospitaity In Georgian Dublin, Máirtín Mac Con Iomaire, Tara Kellaghan

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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 …

The Current State Of Cooking In Ireland: The Relationship Between Cooking Skills And Food Choice, Máirtín Mac Con Iomaire, John Lydon

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This research investigated the attitudes of Irish people to food to ascertain whether the acquisition of cooking skills influences food choice. Caraher et al. (1999) report on the state of cooking in England noted that changing lifestyles has had a significant impact upon the demand of food offerings and on the variance of domestic cooking skills. Caraher et al. (1999) found that cooking skills play an important part in healthy eating as a vehicle for lower-paid people to achieve a healthy diet and is an essential life-skill. While these discourses advance, the deficiency of inherently Irish empirical data contributed to …

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 …

Leitrim Chefs Produce Lavish Irish Banquet At Oxford Symposium, Máirtín Mac Con Iomaire, Pádraic Óg Gallagher

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Description of Irish Banquet given at Oxford Symposium on Food and Cookery 2010 by Irish chefs with Leitrim connections.

The Language Of Food: A Review Of The 2009 Oxford Symposium On Food And Cookery, Máirtín Mac Con Iomaire

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This article reviews the 2009 Oxford Symposium on Food and Cookery, which was held in St. Catherine's College, Oxford. This year's theme was Food and Language and over forty papers were delivered to and audience of over two hundred leading food writers, historians, scientists, anthropologists, linguists, culinary students, and general food enthusiasts.

The Potato In Irish Cuisine And Culture, Máirtín Mac Con Iomaire, Pádraic Óg Gallagher

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This article will discuss the introduction of the potato from its South American origin into Irish cuisine and culture. The authors will outline the stages of devopment from introduction to acceptance as a winter vegetable, to widespread acceptance, moving on to overdependence and leading to subsequent famine. The article will discuss the varieties of potatoes used, the methods of production at different levels of society, and a number of quintessentially Irish potato dishes including boxty, champ, and colcannon, which will be compared with similar potato dishes in other cultures.

1911 Census Facility On Edwardian Restaurant Workers In Dublin, Máirtín Mac Con Iomaire

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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

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No abstract provided.

Food And Morality: To Eat Or Not To Eat?, Máirtín Mac Con Iomaire

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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?

Osteria Di Passignano, Máirtín Mac Con Iomaire

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This is a review of the Osteria di Passignano restaurant located in a remote part of Tuscanny, Italy, owned by Antonori Wines.

Designing Dining, Máirtín Mac Con Iomaire

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Just like its clothing cousin 'haute couture', the culinary world of 'haute cuisne' is influence heavily by changing fashions. This article outlines the trends for dining in 2006.

Organics: The Emperor's New Clothes?, Máirtín Mac Con Iomaire

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This article ponders if organic food is indeed healthier or if it's just a fad for the wooly jumper brigade!

Tom Aikens, Máirtín Mac Con Iomaire

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This article reviews the London restaurant 'Tom Aikens' and discusses whether the artist must be present for the food to be fine! The lunch was produced by Dylan McGrath. Alan Ducasse was asked 'who cooks the food when you are not in the kitchen?' and replied, 'the same person who cooks it when I am in the kitchen!'

Is Authentic A Thing Of The Past?, Máirtín Mac Con Iomaire

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This article is a review of the Oxford Symposium on Food and Cookery 2005 where the theme was Authenticity. It discusses the subject of Autheniticity in food and asks whether there is such a thing? What is Authenticity? Who can define what Authenticity means in the context of food? Is authenticity in food an indulgence of the rich which stiffles creativity and invention?

Duck Shoot: Is The Fat Duck Really The World's Best Restaurant?, Máirtín Mac Con Iomaire

Articles

This article reviews The Fat Duck restaurant in Bray on Thames which was awarded 'Best Restaurant in the World' in 2005. The article reviews a tasting meal and discusses how the restaurant is operated, with insights from two graduates from DIT's BA(hons) Culinary Arts who were working there.

Dr. Noel Cullen: Iconic Chef And Educator, Máirtín Mac Con Iomaire

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This article profiles the life of Dr. Noel Cullen who was influential in developing gastronomy and culinary education in Ireland and America. He was the first chef to combine a Certified Master Chef (CMC) qualification with a Doctorate in Education (Ed. D.).

Mike Butt... Pioneering Curry King, Máirtín Mac Con Iomaire

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Profile of Mike Butt, owner of one of the first Indian restaurant in Dublin, Ireland and founder member of the Restaurant Association of Ireland.

Louis Jammet: A French Pioneer, Máirtín Mac Con Iomaire

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This article discusses Louis Jammet and his family's influence on developing gastronomy in Dublin, Ireland.

Zenon Geldof: Belgian Master Chef, Máirtín Mac Con Iomaire

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This article profiles Belgian Master Chef Zenon Geldof who came to Ireland at the start of the twentieth century and was an important culinary figure in the development of restaurants in Dublin.

Pierre Rolland: Ireland's First Michelin Star Chef, Máirtín Mac Con Iomaire

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This article profiles French master chef Pierre Rolland, who came to Ireland as chef de cuisine in the Russell Hotel and trained a generation of Irish chefs.

The History Of Seafood In Irish Cuisine And Culture, Máirtín Mac Con Iomaire

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Fish is one of the most abundant wild foods available to a small island nation. Certain species of seafood have moved from being ‘poor man’s food’ to ‘luxury food’ over time. It may be said that the Irish do not behave as island people since we have little or no history of exploiting the sea compared to our European partners. Ireland was late developing its fishing industry and now suffers reduced EU fish quotas, the unfortunate but necessary result of decades of over-fishing on European waters. This paper investigates the historical role seafood has played in Irish cuisine and culture …

The History Of Seafood In Irish Cuisine And Culture, Máirtín Mac Con Iomaire

Articles

Fish is one of the most abundant wild foods available to a small island nation.

The Tenderisation Of Shin Beef Using A Citrus Juice Marinade, Roisin Burke, Frank Monahan

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The effectiveness of organic acids (acetic, citric, lactic) and a citrus juice marinade as tenderising agents in shin beef muscle was investigated. At 0.2 M, citric acid was more effective as a tenderising agent than acetic or lactic acid. Immersion of shin beef strips in citric acid (0–0.05 M) showed that a significant tenderising effect was obtained above a concentration of 0.013 M. When shin beef strips were immersed in the citrus juice marinade (31% orange juice, 31% lemon juice, 38% distilled water) mean pH decreased from 5.7 to 3.1 and mean sample weight increased by ∼65%. The mean Warner–Bratzler …