Arts and Humanities Commons^™

I’M Conscious Of Time: Pinhole Vignettes Of Human Co-Existence In The Anthropocene, Jennie Moran

Dublin Gastronomy Symposium

This paper explores the practice of hospitality in the context of human-induced climate change. In this new and uncertain geological era, we will be required to re-examine our reciprocity with the earth and our fellow humans. We have over-farmed and over-extracted. Our voraciousness has left the soil close to exhaustion with concerns expressed that we have a finite number of harvests left. We have more mouths to feed than ever, villages are drowning under rising seas and our activities have initiated a mass extinction of the species with whom we share the earth. The grief surrounding this crisis is complex …

The Creation Of An African American Jewish Culinary Tradition: Michael Twitty And The Passover Seder As A Vehicle For Remembering Trauma And Celebrating Survival, Samira Mehta

Dublin Gastronomy Symposium

The Exodus of the Israelites has long held meaning for African American Christians, as noted by scholars of African American religious history. Jewish studies scholars, meanwhile, have written about both Passover and Jewish relationships to the Exodus. Michael Twitty, public historian, James Beard award-winning author, and memoirist, has fused an identity for himself by drawing on the foodways of both traditions to remember and memorialize the trauma of both traditions While Twitty uses food to create meaning in the context of holidays, his memoirs, Kosher Soul and The Cooking Gene, explore how the food of trauma, poverty, and resilience provide …

Sedimented For The Future: Can Technology Sustain Tradition?, Nihal Bursa

Dublin Gastronomy Symposium

Turkish coffee is unique in its brewing technique and deeply rooted in the culture developed throughout the Ottoman geography since the sixteenth century. The knowledge, skills and rituals of Turkish coffee are transmitted to new generations through observation, participation and practicing. Be it an elaborate ritual at the Ottoman court or a modest peasant pleasure, Turkish coffee requires dedicated time, manual skills and decorum. The pace of industrialization and urbanization in the twenty-first century forced people to acquire new lifestyles. This has put Turkish coffee service in jeopardy especially in public spaces. Owing to the Turkish coffee machine designed by …

Catering And Hospitality Trade Press Periodicals: Their Emergence, Their Memories, Their Preservation, Carina J. Mansey

Dublin Gastronomy Symposium

In Victorian England, cultural, industrial, technological, and financial flows led to two industries being subject to processes of professionalisation: catering and hospitality, and the independent press. As such, a new form of media emerged, the trade press, which catered for those working in the catering and hospitality industry. This press content documents not only the industry’s operations, but also the aspirations and attitudes of employees, their employers, and other key stakeholders. This allows for us to glimpse into past lifeworlds and extract forgotten memories. We are able to witness how ethnoscapes characterised the trade, but also led to integration conflicts. …

Creating A Gastrolinguistic Space: Food In Language Learning Materials Of Jesuit Missionaries During The Sixteenth To The Eighteenth Centuries, Zhongyuan Hu

Dublin Gastronomy Symposium

This article investigates the intersection of language and gastronomy in European Jesuit missionaries’ language learning materials in China during the late sixteenth to the eighteenth centuries. Through the analysis of three key texts, the article emphasizes the significance of food-related content in fostering linguistic and cultural understanding. It provides a thorough examination of how these texts facilitated cultural exchange, highlighting the role of food in creating a space for dialogue between European and Chinese cultures. This article introduces gastrolinguistics, the combination and interaction of food and language, to explore how missionaries adapted to and learned about Chinese culture and introduced …

The Little Black Book: When Recipes Tell Stories, Cordula C. Peters

Dublin Gastronomy Symposium

In post-war Germany in the 1950s my grandmother used to collect recipes from magazines, newspapers, and the backs of food packaging that she neatly cut out and saved. Other recipes were carefully copied with pen and ink. At some point, when my mother was still a child and my grandmother still alive, she and her sister compiled all these recipes and tidily pasted them into a black notebook for safekeeping. Growing up many of the recipes from this book became much-loved dishes prepared by my mother and expected by my siblings and I almost religiously for important holidays such as …

The Carbonara Case: Italian Food And The Race To Conquer Consumers’ Memories, Marco Ginanneschi

Dublin Gastronomy Symposium

Can a recipe divide historians, gastronomes, and chefs? The answer is yes if we are dealing with carbonara, an iconic Italian dish, famous throughout the world. However, so much animosity could have deeper roots than the recently renewed controversy over its authorship suggests. This article aims to study the case of carbonara as an example of the race to conquer consumers’ memories. Following a transdisciplinary methodology, the author identifies three main approaches to the making of carbonara: glocal, regional, and creative. These approaches reflect distinct schools of thought regarding food within the diverse spectrum of Italian society. Their supporters - …

Obedient Bellies And The Coming Of Urbanization In Fourth Millennium Mesopotamia, Saikat Mukherjee

Dublin Gastronomy Symposium

Hunger has always been a persistent trauma of mankind in every age. As a matter of fact, “hunger” which according to Seth Richardson can be defined as the "routine and everyday sub-nutrition, less than a famine and more than a temporary inconvenience" is “one of the most powerful, pervasive and (arguably) emotive words in our historical vocabulary” (Richardson, 2016; Murton, 1988). Food has been the only way to satiate the mass cry and is overlooked by social and economic historians and/or archaeologists as a potent medium to understand an interdependent mass psychology. We seldom try to study food at the …

No Time For Tea: Hidden Figures Of The Dutch Tea Industry, Annette Kappert, Lysbeth Vink

Dublin Gastronomy Symposium

This paper explores the historical role women played in promoting, distributing, and establishing tea consumption in The Netherlands. Despite being the first nation to introduce tea to the Western world, and the abundance of literature and images documenting women as sapless tea drinkers, languishing their afternoons away, entertaining and sipping the amber brew in their tea houses, the latter is far from reality. Preliminary research indicates Dutch women were instrumental in establishing an elite tea industry in The Netherlands and beyond. Aptly the authors utilized the archives to explore visual and narrative data dating from 1610 to present, to find …

Food And Memory In Literature: A Folkloric Approach, Pola Schiavone

Dublin Gastronomy Symposium

This paper analyzes food as a memory device in the novel Doña Flor y sus dos maridos by the Brazilian author Jorge Amado. Set in San Salvador du Bahía in northern Brazil, the novel follows Doña Flor after her husband Vadinho dies. Food and drink – considered here as folkloric forms – play a central role not only in her exploration of memories of her husband but also in the broader bahiana society with its mix of different ethnicities (African, indigenous, European). Drawing on Felix Coluccio’s and Dan Ben-Amos notions of folklore and literature and Arjun Appadurai’s exploration of the …

Food, Memory, And Cuban Society: Unraveling Trauma, Traditions, And Future Imaginaries In Havana, Mallory Cerkleski

Dublin Gastronomy Symposium

This paper delves into the intricate interplay of food scarcity and memory in contemporary Havana, Cuba, drawing on a period of immersive fieldwork conducted in the summer of 2022. Situating itself amidst the lived experiences of diverse Cubans, the study examines the enduring impact of historical challenges, particularly the Special Period, on present-day perceptions and experiences. Employing an oral history methodology rooted in collective memory theory, the research explores how food serves as a potent medium for encapsulating past experiences and shaping future imaginaries. Through oral narratives spanning from 1941 to 2022, the paper uncovers diverse memories and emotions associated …

An Abundance Of Cakes: How A National Trauma Created A Unique Culinary Practice In Southern Jutland, Nina Bauer

Dublin Gastronomy Symposium

The southern part of Jutland has its very own distinct food culture and traditions. Its history differs from other parts of Denmark because this region was under German rule from 1864 until the Reunification in 1920. Special laws were imposed to curtail the population’s political and cultural ties to Denmark. Any political gatherings or sentiments were strictly forbidden. However, cooking was free of restrictions and cooking thus became one of the primary ways to hold onto a Danish identity. This led to a conservation of recipes and traditions that were disappearing in other Danish regions. The farm wives became the …

Dgs 2024 Full Programme, Dgs Committee

Dublin Gastronomy Symposium

This is the Programme for the DGS 2024 - Food and Memory: Traces, Trauma and Tradition, as well as the Map of Producers who furnished the delicious food and drink we serve at lunch over the two days of the event.

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.