Arts and Humanities Commons^™

Provisional Programme, Dgs Committee

Dublin Gastronomy Symposium

This is the Provisional Programme for the DGS 2024 - Food and Memory: Traces, Trauma and Tradition.

The Worst Thing Since Sliced Bread: The Chorleywood Bread Process, Jeremy Cherfas

Dublin Gastronomy Symposium

In the 1950s, Britain’s local bakers were under siege. Large, highly automated bread factories could supply bread at a lower price, finding a ready market in the growing supermarket presence on the high street. The small bakers turned to the British Baking Industries Research Association (BBIRA), based in Chorleywood, outside London. After very few years of research, the bread scientists unveiled a method that took less time and was able to use lower-protein home-grown wheat: the Chorleywood Bread Process. If the high street bakers thought they were saved, they were sorely mistaken. The big industrial bakers adopted the same process …

‘No One Wishes To Say That You Are To Live On Preserved Meats’: Canning And Disruptive Narratives In Nineteenth-Century Food Writing, Lindsay Middleton

Dublin Gastronomy Symposium

No abstract provided.

"Manly’ Plates: Generation Z And The Rhetoric Of Vegan Men, Erin Trauth

Dublin Gastronomy Symposium

No abstract provided.

‘‘Please Can We Talk About Politics Or Something Controversial, Instead Of My Stomach?’: A Communication Study Of Food Discourse And Identity Construction., Rhonda J. Stewart

Dublin Gastronomy Symposium

The study of food, an integral component of culture, provides insights into our beliefs, customs, and daily life. When our lives revolve around the importance of food, how do we make sense of an interruption in that system? People with food allergies discover ways to make sense of their food allergies and learn how to communicate their stigmatized allergies to others. The reactions of non-allergic people to those with dietary restrictions have implications for allergy sufferers as well. Interviews revealed the taint perceived by food allergy sufferers and the sensemaking process they implemented to confront the taint through three distinct …

How Indian Vegetarianism Disrupted The Way The World Eats, Coleen Taylor Sen

Dublin Gastronomy Symposium

No abstract provided.

Festive Gastronomy Against Rural Disruption: Food Festivals As A Gastronomic Strategy Against Social-Cultural Marginalization In Northern Italy, Michele F. Fontefrancesco

Dublin Gastronomy Symposium

No abstract provided.

Flooded Out, Baked Out, Bugged Out: Disruption In America’S Agricultural Heartland., Bruce Kraig

Dublin Gastronomy Symposium

No abstract provided.

Food Waste, Wasted Food: Reframing Waste And Edibility, Catherine Pedtke, Thomas Pedtke

Dublin Gastronomy Symposium

No abstract provided.

Locative Food: The Future Of Food Is A Peach, Adrian Bregazzi

Dublin Gastronomy Symposium

Locative food releases food from the hegemony of the restaurant, its rituals, codes, performative narratives, complexities, paraphernalia, processes, and entry fees; taking food out into a wider world, to locations that function along with the food to create provocations of the senses and a way of making us discern gastronomic possibilities afresh. This paper looks at Heston Blumenthal’s Sound of the Sea as the epitome of restaurant complexity; Roland Barthes’ experiences and responses to food in Japan in the late 1960s; Kenya Hara’s concepts of design and the design ethos underpinning MUJI; a brief overview of the picnic; and my …

Gastronomic Myths Of Disruption, Jonathan Brumberg-Kraus

Dublin Gastronomy Symposium

“Innovation and disruption are ideas that originated in the arena of business but which have since been applied to arenas whose values and goals are remote from the values and goals of business.” (Jill Lepore)

Stories of food have been central to concepts of disruption from the dawn of time. It’s human nature to “make lemonade out of lemons,” - to use food metaphors and stories to spin the inevitable often traumatic experiences of change naturally occurring or intentionally engineered. This year’s theme encourages contemporary gastronomic interpretations of Clayton Christiansen and others’ business theory that “disruption” is essential for innovation …

Negotiating Future Foods: Cultural Practices And Nutritional Knowledge In Nasa's Space Food Research Programs, Julia-Katharina Neier, Alwin Cubasch

Dublin Gastronomy Symposium

No abstract provided.

On Wine And Food, Together, Patricia Rogers, Marcella Giannasio

Dublin Gastronomy Symposium

The subject of food and wine pairing in the 21st century is an animated area of discussion. Consider this comment from the University of Arkansas Hospitality Program. ‘The concepts of beverage management or wine evaluation are far from under-utilised in most hospitality programs, but other than in relatively large hospitality programs, food and wine pairing is not provided as a standalone course and is covered at a relatively cursory level in most beverage management’. (Harrington et al, 2010, p.110) It is currently topical that a cultural change in the drinking and eating styles of the millennial and gen. z generations …

Drinking And Dining À La Russe In The Long Nineteenth Century, Graham Harding

Dublin Gastronomy Symposium

From the late 1850s until the eve of World War 1, the dominant British habit amongst the ‘dinner-giving grades’ was to dine ‘à la Russe’. In the words of cookery writer Phyllis Browne in 1885, the ‘difference between the old-fashioned dinner and the dinner à la Russe is that in the first all the dishes are put upon the table and carved by the host or his representative, and in the latter the food is not put on the table at all, but is handed round by servants’ (Newcastle Courant, 26 June 1885, p.6). Though this style was relatively formalised …

Expanding The Restaurant Value Chain Through Digital Delivery: A Significant Disruptor In The U.S. Restaurant Industry, Mark Traynor, Andrew Moreo, Shaniel Bernard, Sorcha O'Neill

Dublin Gastronomy Symposium

The food industry has experienced enormous growth in the use of food delivery in recent years. More specifically, digitally enabled food delivery has emerged as the most disruptive force in the foodservice industry today. Increased consumer demand for convenience and variety in conjunction with the rapid pace of technological advancements are believed to be the driving factors for the emergence of this phenomenon (Carsten et al., 2016). Foot traffic at traditional dine-in establishments has dwindled as customers opt for online delivery instead, resulting in an altering of the restaurant value chain (Huang, Kohli and Lal, 2019). In particular, the emergence …

Speculative Futures For Mindful Meat Consumption And Production, Alexandra Kenefick

Dublin Gastronomy Symposium

The stuff of food constantly shifts register between matter and meaning; animal and meat; calories and flavours, stretching and folding the time/spaces of here and now, ‘us’ and ‘them’, producing and consuming in complex and contested ways (Probyn, 1999 in Stassart and Whatmore, 2003, p.450). Meat consumption has entangled our human histories and lived experiences with those of other animals and humans unlike any other food. This co-evolution of experiences finds itself in deeply embedded sociocultural materials such as feasting and fasting rituals, religious dogma, gendered role divisions, ethics discourse, animal domestication, slaughter procedures, and government policies the world over …

Certified B Corps Within The Food Industry And Their Innovative Practices To Improve Environmental And Social Impact, Julie-Anne Finan

Dublin Gastronomy Symposium

: In this paper, I take an introspective look at the B Corp Certification to better understand why so many food companies have engaged with it as a means to improve their positive impact in an age where agricultural practices have a clear link to climate change and increasing social injustices across global food supply chains. The first part of the paper discusses the three stages involved in becoming a Certified B Corp - completing the B Impact Assessment, making a legal change to the company structure to consider all stakeholders and providing full transparency. The second part of the …

Radiated Food And Risk Communication In Post-Fukushima Japan, Tine Walravens

Dublin Gastronomy Symposium

No abstract provided.

Safe, Risk-Free, Standardised Food For All, Is That What We Will Eat Tomorrow?, Penny Wilson

Dublin Gastronomy Symposium

ur foods today are becoming more and more industrialised, manufactured, globalised; requiring rules and regulations to ensure the safety of those who eat. The rules and regulations are designed to manage the processes of big businesses and corporations that make our food. But these rules and regulations, once in place, come to cover all manner of foods that are local, artisanal and special. Those special, artisanal foods include those with an array of resident microbes creating, arguably, better more complex flavour, foods that might confer good health. But resident microbes are the target of the rules and regulations that ensure …

You Will Find Yourself Disoriented’: Food And The Disruption Of Gendered, Political, And Literary Norms In Pat Mora’S House Of Houses, Méline Kasparian

Dublin Gastronomy Symposium

The normative aspects of food, especially regarding women and gender, are pervasive, as Katharina Vester (2015, p.137) has noted. Recipe books and domestic manuals have functioned as a way to regulate women’s lives, and food advertizing has been a powerful tool for reinforcing gendered norms. However, food writing can also disrupt those expectations, as is the case in Pat Mora’s collective autobiography entitled House of Houses (1995), a magicalrealist account of the lives of five generations in a Mexican- American family. Focusing mostly on House of Houses, I will attempt to show that Pat Mora writes about food in a …

Food And Disruption: Protecting The Next Generation Of Irish Craft Butchers, Emma Mchenry

Dublin Gastronomy Symposium

No abstract provided.

Fake Pastorals: Where Is The Nature In Cheese?: A Critical Look At Modern Vertical Pastoralism—Alpine Cheeses, Mountain Pastures, And Cultural Diversity—Presenting Two Examples Of Best Practice In Austria And Anatolia, Usula Heinzelmann

Dublin Gastronomy Symposium

We cherish the pictures of happy cows on luscious green mountain pastures. As informed ‘foodies’ we know about the better quality of pastured milk, and the artisanal cheesemaking traditions at all those small summer mountain dairies, conveying its special character to each single wheel. But is that really what is happening? In most cases it isn’t. Why would it even be important? Presenting two examples of best practice, I hope to show why real alpine cheese matters and why it is important to ask the right questions.

It’S Never Just About The Food: Food As Disruption, Alison Vincent

Dublin Gastronomy Symposium

e recent ‘egging’ of a right-wing Australian politician prompted this investigation into food as disruption. ‘Pieing’, ‘egging’ and more recently ‘milkshaking’ can all be classified as political pranks which use food to embarrass and humiliate authority figures. Often in these cases the foodstuff bears no relation to the prankster’s grievance and is merely a convenient instrument for creating a scene and making a mess. Food however can be used to send potent messages as the latest spate of ‘yogurting’ in Greece demonstrates. Drawing on recent events, this paper considers the use of food in political pranks and suggests that while …

How Shall We Eat Tomorrow?: The Practices Of Aspirational Food Projects, Caitlin Morgan

Dublin Gastronomy Symposium

No abstract provided.

Sustainable Gastronomy: The Environmental Impacts Of How We Cook Now And How The “Sustainable Diets” Agenda Might Shape How We Cook In The Future?, Christian Reynolds

Dublin Gastronomy Symposium

No abstract provided.

Reshaping Food Practices And Identities: Anglo-Sino Encounters In Canton, Leiyun Ni

Dublin Gastronomy Symposium

Daily food consumptions were crucial for the survival of British and other foreign traders in Canton during the eighteenth and early nineteenth centuries. Since controlling food supplies was regarded as an effective way of controlling foreigners for Chinese authorities, British merchants had to cope with these restrictions from both Chinese authorities and the local environment. Since food and drink were important markers of one’s identity, preserving one’s food culture was to preserve personal, communal and national identities. In this circumstance, British traders’ identities were challenged as their food supply was confined. However, thanks to trade, they managed to establish their …

Ripples From The Columbian Exchange?, Igor Cusack

Dublin Gastronomy Symposium

There is little doubt that the Columbian exchange was one of the greatest disruptions of food production and consumption across the world. The exchange resulted, amongst many other things, in the extensive growing of sugar-cane in the Americas. This encouraged the slave trade, with millions of Africans transported across the Atlantic, while the consumption of the resulting sugar led to the deaths of millions of people. Vast numbers of native Americans died as a result of diseases introduced by the domestic animalowning Europeans. Wheat from the Old World colonised the North American prairies displacing most of the roaming herds of …

Politics Around The Dining Table: Brazil, 1881 To 1928, Eliane Morelli Abrahao

Dublin Gastronomy Symposium

Group eating has long been associated with ritual ceremonies of the life cycle. ‘Food and Disruption: What shall we eat tomorrow?’ It is an interesting theme when we look back to forms of dining, specifically to the use of the dining table as a space and instrument for the construction of the idea of progress and national identity. Self-definition occurs in a specific space and time, in this case, Brazil between 1889 and 1930.

What Shall We Cook Tomorrow? Ireland On The Kitchen Front, Marzena Keating

Dublin Gastronomy Symposium

In February 1941, the Cookery Editor of Model Housekeeping in the article published in Irish Grocer stressed: ‘It is no longer with us womenfolk a question of what we shall have for breakfast, dinner or tea, but what can we get and what can we afford’ (6). Although not directly involved in the Second World War, at the time known in Ireland as the Emergency (1939–1946), the Irish economy was strongly affected. As Ireland was dependent on outside suppliers for certain commodities, including fuel, machinery, fertilisers, ‘the possibility of expending agricultural output was severely constrained’ (Kennedy, Giblin and McHugh, 1989, …

Italian Soldiers In Wwi And The Emergence Of A National Culinary Identity, David Michael Bell, Theresa Moran

Dublin Gastronomy Symposium

Emilio Lusso (2014, pp.127–128), in his WWI memoir of the Italian southern front, remembers his orderly telling him: ‘I like eating all those little birds with polenta, don’t get me wrong. Fig peckers are tasty. But, no offense to the Veneto, I prefer roasted blackbirds and thrushes.’ The birds, he insists, must be roasted on a wooden spit, never metal: ‘You have to use soft wood. Chew on it a little and check the flavor.’ Encounters over food customs, choices, and preferences are consequences of war’s disruption. This disruption of foodways is most immediately felt in terms of shortages, rationing, …