Open Access. Powered by Scholars. Published by Universities.®
Articles 31 - 60 of 69
Full-Text Articles in Arts and Humanities
What Shall We Have Today?: Culinary Adaptation In World War I Paris, Kyri W. Claflin
What Shall We Have Today?: Culinary Adaptation In World War I Paris, Kyri W. Claflin
Dublin Gastronomy Symposium
During the First World War, many foods vanished from the markets and shops of Paris. Disruptions along rail lines meant that food shipments from the provinces were often delayed. The continually rising cost of food was a significant hardship. This study of wartime cookbooks examines the kinds of practical knowledge food writers offered Frenchwomen to enable them to shift to a war footing and guide them as they shopped and cooked under these extraordinary conditions. I end the paper with a look at how wartime cooking trends influenced French cuisine in the post-war decade.
Eating Abroad, Remembering Home: Violent Disruption, The Irish Diaspora, And Their Food Parcels, 1845–1960, John Mulcahy
Eating Abroad, Remembering Home: Violent Disruption, The Irish Diaspora, And Their Food Parcels, 1845–1960, John Mulcahy
Dublin Gastronomy Symposium
Disruption, like change, is a constant in human history. So is food, a component of survival so vital that it, and the ecosystem which produces it, becomes as ‘invisible’ as breathing (Symons, 1998, p.185). Arguably, when the wellbeing of self, friends or family is at stake, food becomes a primary concern and we get innovative, no matter what role is imposed by the disruption, especially if violent. At a fundamental level, violent disruption redefines what food is, and how and when it is available (Mulcahy, 2019, p.24). in this regard, food parcels have been significant, particularly for both troops and …
Neither Here Nor There: A Note On Two Memoirs By Sephardic Egyptian Women, Nefissa Naguib
Neither Here Nor There: A Note On Two Memoirs By Sephardic Egyptian Women, Nefissa Naguib
Dublin Gastronomy Symposium
No abstract provided.
The Role Of Food Tourism In Supporting Vibrant Identities And Building Education Among Diverse Communities And Visitors, Camilo Montoya-Guevara, Caroline Morrow, Trevor Jonas Benson
The Role Of Food Tourism In Supporting Vibrant Identities And Building Education Among Diverse Communities And Visitors, Camilo Montoya-Guevara, Caroline Morrow, Trevor Jonas Benson
Dublin Gastronomy Symposium
Toronto, located in the province of Ontario, is the largest city in Canada and has been named one of the most diverse cities in the world. The Greater Toronto Areas (GTA)’s ethnic diversity is synonymous with culinary diversity and an increasing demand for world foods. The GTA has been home to Indigenous peoples for thousands of years and three hundred years of immigration to Ontario from all corners of the globe have created an environment of exchange that continuously alters the food and drink available in the region. Toronto continues to maintain its multicultural character while growing at a pace …
Cooperatives, Agri-Tourism And Food Trails: Promoting Sustainable Food Systems In Le Marche, Italy, Daniela Monaldi, Brigit Ramsingh
Cooperatives, Agri-Tourism And Food Trails: Promoting Sustainable Food Systems In Le Marche, Italy, Daniela Monaldi, Brigit Ramsingh
Dublin Gastronomy Symposium
The growing recognition of the environmental and health costs of the post-war industrial-production food model has led to urgent calls globally to transition to more sustainable food systems (Lang and Heaseman, 2004; Willet et al., 2019). Future fixes or ‘innovations’ that are disruptive to the current model of food production have been proposed to address the challenge of achieving such ‘Great Food Transformation’ (Willet et al., 2019, p.448). Such disruptions toward sustainability can include, for example, alternative food networks or short food supply chains, a turn (or return) to local food or ‘glocalism’, refocusing on small-scale farming, emphasising biodiversity and …
Thailand’S Tourist Cooking Schools: Disrupting Distance, Affirming Difference, Mary Beth Mills
Thailand’S Tourist Cooking Schools: Disrupting Distance, Affirming Difference, Mary Beth Mills
Dublin Gastronomy Symposium
The growing popularity of culinary tourism inspires many travelers to view local cuisines as a way to connect to the people and places that they visit. Such cross-cultural encounters appeal in part because they offer to disrupt conventional commodity chains and their associated hierarchies, bringing together consumers and producers who would otherwise be separated by significant geographic distances and not infrequently by racial/ethnic, cultural, and/or classed inequalities. At the same time, however, transnational tourists’ relative ease of mobility is a form of global privilege that contrasts sharply with the more limited mobility and economic disadvantage characterizing many of the societies …
Changes In The Breakfast Traditions Of An Old World Country: How The Breakfast Traditions In Turkey Have Changed Causing The Loss Of An Important Food Culture, Banu Ozden
Dublin Gastronomy Symposium
No abstract provided.
Culinary Change, Disruption, And Death: Do Traditional Cuisines Have A Future?, Anthony F. Buccini, Amy Dahlstrom
Culinary Change, Disruption, And Death: Do Traditional Cuisines Have A Future?, Anthony F. Buccini, Amy Dahlstrom
Dublin Gastronomy Symposium
In recognition of a worldwide wave of extinction of minority languages and dialects, linguists are intensely engaged with the issue of language death. A related process of ‘cuisine death’ is also underway, likely on a similar scale to what is happening with languages. It is therefore striking that there is little discussion in food studies of cuisine death. In this paper, we discuss why the field, despite its awareness in a general way of the loss of specific foods and foodways, has failed to recognise the wholesale demise of traditional culinary systems. We situate this discussion within a typology of …
Pie And Mash: A Victorian Anachronism In Modern Cosmopolitan Britain?, Ronald Ranta
Pie And Mash: A Victorian Anachronism In Modern Cosmopolitan Britain?, Ronald Ranta
Dublin Gastronomy Symposium
No abstract provided.
Plating Authenticity In The Eternal City, Karima Moyer-Nocchi
Plating Authenticity In The Eternal City, Karima Moyer-Nocchi
Dublin Gastronomy Symposium
While culinary history is rife with disruptions driven by myriad factors, in this paper, derived from an in-progress article, I argue that the course of culinary evolution in Rome has been disrupted most recently by a fossilized dependence on gastrotourism, manifesting in what I term the “template menu” – an artificial construction intended to satisfy consumer demand for the authentic Roman gastronomic experience. While past research into culinary heritage tourism has emphasized the experiences and expectations of tourists and the preservation of traditions (World Tourism Organization, 2017; Richards, 2012, pp. 13-14) or more explicitly the efforts of destination marketing and …
Empowering Chefs To Disrupt The ‘Disruptors’: A Diametrical Dilemma For Mindful Learning, Annette Sweeney
Empowering Chefs To Disrupt The ‘Disruptors’: A Diametrical Dilemma For Mindful Learning, Annette Sweeney
Dublin Gastronomy Symposium
No abstract provided.
Disrupting Culinary Education: Making A Case For A European Curriculum Framework For Culinary Higher Education, Sophie Dalton
Disrupting Culinary Education: Making A Case For A European Curriculum Framework For Culinary Higher Education, Sophie Dalton
Dublin Gastronomy Symposium
Culinary arts is a neglected social and life science, which has historically been treated as a hands-on discipline with little academic input. Over the past decade there has been an influx of research in the discipline, specifically in culinary education across the world. Culinary arts is often relegated to the tourism sector, which fails to take into account that the culinary arts permeate through society, economy, culture and politics. It is also commandeered by the health and wellness sector, which has a singular focus and does not take into account the breadth and richness of the discipline. The late twentieth …
Keeping Pace With The Vegan Race: A Challenge For Culinary Arts Education, Orla Mcconnell
Keeping Pace With The Vegan Race: A Challenge For Culinary Arts Education, Orla Mcconnell
Dublin Gastronomy Symposium
No abstract provided.
Mission - To Incite Hunger: The Contemporary Singaporean Food Memoir, Donna Lee Brien
Mission - To Incite Hunger: The Contemporary Singaporean Food Memoir, Donna Lee Brien
Dublin Gastronomy Symposium
No abstract provided.
Leadership The Key Ingredient: An Overview Of An Exploration Study Of The Issues Surrounding Implementation Of Culinary Tourism Strategy On The Dingle Peninsula, Mark Murphy
Dublin Gastronomy Symposium
This paper presents an overview of the author’s research thesis which was part of a M.Sc. in Culinary Innovation and New Food Product Development in D.I.T. The research paper explored the issues surrounding implementing a culinary tourism strategy on the Dingle Peninsula in County Kerry. The Dingle Peninsula has been selected by Ireland’s national tourism development agency (Fáilte Ireland) as a region with potential to become a leading food destination. The research methods consisted of a wide review of literature relevant to the field of culinary tourism. In addition, qualitative research methods including semi-structured interviews of tourism stakeholders on the …
Gastronomic Tourism As An Economic Driver In Ireland, Promoted And Practiced By Government, Business And Civil Society, John D. Mulcahy
Gastronomic Tourism As An Economic Driver In Ireland, Promoted And Practiced By Government, Business And Civil Society, John D. Mulcahy
Dublin Gastronomy Symposium
No abstract provided.
Optimising Gastronomic Heritage In A Peripheral Region, Marlene Proctor, Michael Mulvey
Optimising Gastronomic Heritage In A Peripheral Region, Marlene Proctor, Michael Mulvey
Dublin Gastronomy Symposium
Peripheral regions and particularly island peripheral regions have many attractions as tourism destinations, not least their pleasing geographical settings and the sense of renewal which they can inspire. Such regions often face the challenges of seasonality, depletion of population, difficulty of access and infrastructure deficit. The objective of this exploratory study was to develop a model for the enhancement of the tourism product in a peripheral setting in Ireland. The work was undertaken in collaboration with the office of Udaras na Gaeltachta in the region. The approach was a) to scope the chosen location in terms of innate assets and …
Shaken Not Stirred: The Evolution Of The Cocktail Shaker, James Peter Murphy
Shaken Not Stirred: The Evolution Of The Cocktail Shaker, James Peter Murphy
Dublin Gastronomy Symposium
No abstract provided.
Exporting A "Sense Of Space": The Exploration Of A Regional Gastronomic Identity Beyond National Borders, Brian Murphy
Exporting A "Sense Of Space": The Exploration Of A Regional Gastronomic Identity Beyond National Borders, Brian Murphy
Dublin Gastronomy Symposium
No abstract provided.
Stir It In Well, It Will Give A High French Taste: The Relationship With French Culinary Influence In 18th. And 19th. Century Ireland, Dorothy Cashman
Stir It In Well, It Will Give A High French Taste: The Relationship With French Culinary Influence In 18th. And 19th. Century Ireland, Dorothy Cashman
Dublin Gastronomy Symposium
No abstract provided.
What Shall We Have For Dinner Today?: A Quantitative And Qualitative Analysis Of The Misses Carew's Menu Book 1880 To 1883, Kilda Taylor
What Shall We Have For Dinner Today?: A Quantitative And Qualitative Analysis Of The Misses Carew's Menu Book 1880 To 1883, Kilda Taylor
Dublin Gastronomy Symposium
No abstract provided.
Claret: The Preferred Libation Of Georgian Ireland's Elite, Tara Kellaghan
Claret: The Preferred Libation Of Georgian Ireland's Elite, Tara Kellaghan
Dublin Gastronomy Symposium
No abstract provided.
Genetically Modified (Gm) Food: A Promethean Gift Or A Pandorian Consequence, Martin Ruffley
Genetically Modified (Gm) Food: A Promethean Gift Or A Pandorian Consequence, Martin Ruffley
Dublin Gastronomy Symposium
No abstract provided.
Taking Stock: A Potted History Of The Material Life Of The Kitchen, Msry Colette Sheehan
Taking Stock: A Potted History Of The Material Life Of The Kitchen, Msry Colette Sheehan
Dublin Gastronomy Symposium
No abstract provided.
Cooking In Crisis: Lessons From The Uk., Martin Caraher
Cooking In Crisis: Lessons From The Uk., Martin Caraher
Dublin Gastronomy Symposium
The concern with low levels of cooking skills among the British population can be traced back to the 1780s coinciding with the start of urbanisation of the English rural classes. Modern concerns with the lack of cooking skills, since the 1980s, have focused on the links to healthy food choice and preparation. This has resulted in a number of initiatives but little policy development to support cooking in any structured way. Cooking was de-facto removed from the educational experience in schools in England and Wales. After much intensive lobbying the Labour government promised to introduce practical cooking classes for all …
The Development Of Molecular Gastronomy As A Subject Discipline At The Dublin Institute Of Technology, Roisin Burke, Pauline Danaher, Mark Traynor
The Development Of Molecular Gastronomy As A Subject Discipline At The Dublin Institute Of Technology, Roisin Burke, Pauline Danaher, Mark Traynor
Dublin Gastronomy Symposium
Molecular gastronomy is the study of the physical and chemical culinary transformations that occur during preparation, cooking and consumption. Molecular gastronomy differs from food science as the social, artistic and technical components of culinary and gastronomic phenomena are explored. At the Dublin Institute of Technology (DIT) the aim of developing molecular gastronomy modules is to use them as a tool to teach scientific principles to those who work in the Culinary Arts. Students and graduates can then apply their knowledge to develop and create novel dishes and food products. Scientific principles are taught, explained and demonstrated in the kitchen environment, …
Cassava, Claudia Martello
A Taste Of Faith: Experiments In Culinary Psychology, Edia Conole, Scott Wilson
A Taste Of Faith: Experiments In Culinary Psychology, Edia Conole, Scott Wilson
Dublin Gastronomy Symposium
No abstract provided.
Liberty, Equality, Fraternity: Sharing Food And Drink As A Thematic Motif In Jean Renoir's La Grande Illusion, Carmel O'Reilly
Liberty, Equality, Fraternity: Sharing Food And Drink As A Thematic Motif In Jean Renoir's La Grande Illusion, Carmel O'Reilly
Dublin Gastronomy Symposium
No abstract provided.
Refining Pleasures, Frank Armstrong