Cultural History Commons^™

The Olde Post Inn Tasting Menu 2017, The Olde Post Inn

Menus of the 21st Century

The Olde Post inn was built in the 1800s. It opened as a post office in 1884, grocery & residence. It had a number of owners and was for some time derelict before it was renovated into a restaurant with accommodation in early 1990s. It has been run as a restaurant since and was taken over by Gearoid & Tara Lynch in November 2002. Since then it has gone under further refurbishment and been extended to include two Hampton Conservatories.

To have a complete dining experience, it is not just about the food or wine it is about the whole …

Tannery Restaurant Townhouse Cookery School, Tannery

Menus of the 21st Century

Since Paul and Máire Flynn opened The Tannery in 1997, it has become one of the most original and welcoming experiences in Irish food. What makes it special? There is Paul’s cooking, of course – his fresh Waterford produce, ever-changing menus and mouth-watering focus on flavour. There are cosy chats in the wine bar, warm and welcoming service from expert staff, a bright and buzzy atmosphere at the tables. There is our unique location in the seaside town of Dungarvan, a stone’s throw from the Copper Coast and Comeragh Mountains. But most of all, there is the Tannery’s knack for …

Food Poetry, John Cummins, Mairéad O'Donnell, Diarmuid Cawley, Áine Budds, Keith Payne

European Journal of Food Drink and Society

“Ursula’s Place” by Derek Mahon “Chipper” by John Cummins “Revived” by Mairéad O’Donnell “Sun Bun” by Diarmuid Cawley “Friday at 19 Upper Friars Road” by Eoin Cahill “Lemonade” by Áine Budds “For Mary” by Áine Budds “No. 9 The Kitchen Island” by Keith Payne “Saxa Salt by Séan Watmore

An Outline History Of The Unionisation Of Hotel, Restaurant And Catering Workers In Dublin, Norman Croke

European Journal of Food Drink and Society

George Orwell in his classic Down and Out in Paris and London described the hotel industry’s work system as an elaborate caste system, with a prestige graded system to that of a soldier. The elaborate management system placed the manager at the top, followed by the maître d’hôtel, head waiter, head cook, chef du personnel, other cooks, waiters, laundress, apprentices, the plongeurs (menial tasks in the restaurant), chambermaids and cafetières, in that order. A key feature of hotels was the division of labour from the concierge, who looks after arrivals and departures, to the porter, receptionist, housekeeping, restaurant, the maître …

Culinary Collections In The National Library Of Ireland, Joanne Carroll, Nora Thornton

European Journal of Food Drink and Society

The National Library has been collecting, preserving and making the documentary heritage of Ireland available to the public since 1877 and cares for over 12 million items today. In 1926 it became a legal deposit Library so by law one copy of each book and periodical published in the Republic of Ireland must be deposited here. The NLI also acquires books and manuscripts through purchases, such as auctions or private sales and we receive donations of materials into our collections, from individuals and organisations. The Library is made up of different departments including Published Collections, Special Collections and Digital Collections …

Jennie Moran - How To Soften Corners, Kevin A. Griffin

European Journal of Food Drink and Society

No abstract provided.

Jp Mcmahon - An Irish Food Story: 100 Foods That Made Us, Gabrielle Kathleen Machnik-Kekesi

European Journal of Food Drink and Society

No abstract provided.

Breaking The Mould: The Origins Of Irish Farmhouse Cheese In The Countercultures Of The 1970s And 1980s, Finbar Deery

European Journal of Food Drink and Society

This article examines the origins of farmhouse cheese in Ireland, which began in West Cork in 1974 with the creation of Milleens by Veronica Steele. This new farmhouse cheese industry is an example of food production that had no comparable reference in Ireland at the time. The farmhouse cheese industry is examined as an expression of a growing countercultural movement on the island in the 1970s and 1980s. This paper argues that the re-emergence of small-scale cheese production in Ireland is one expression of broader changes in the country and is both connected to and instrumental in the development of …

The Battle To Brand And Market Irish Beef—1950–73, Declan O'Brien

European Journal of Food Drink and Society

This article examines the controversy around the marketing of Irish beef up to Ireland’s entry into the EEC in 1973. The internal industry wrangle simmered from the birth of the modern processing industry in the 1950s but burst into life following the collapse in beef farmer incomes in the late 1960s. The article will explore how the Department of Agriculture and successive ministers for agriculture sought to navigate a middle line between the conflicting positions of the farm organisations and meat factory owners. While the National Farmers’ Association (NFA) and the Irish Creamery Milk Suppliers’ Association (ICMSA) consistently called for …

Agricultural Extension In Ireland: A Century Of Continuity And Change, Mícheál Ó Fathartaigh, Áine Macken-Walsh, Monica Gorman

European Journal of Food Drink and Society

In 1901, Ireland had the largest publicly funded professional extension service – agricultural scientists helping farmers to farm better – relatively, in the world. Utilising a wide range of historical sources and contemporary data, this paper provides a snapshot of the education and work of Irish advisors and their extension activities then and now. It identifies what has changed and what has not, showing key influences on Ireland’s current advisory services. Education for advisors 100 years ago was characterised by gender segregation, with less capacity and diversity. Continuity in the work of advisors then and now is shown in a …

Why The Irish Don’T Eat Offal, Niall Toner

European Journal of Food Drink and Society

In the past fifty years or so, the diverse and colourful displays of animal offal and organ meats that used to be seen in butchers’ shop windows in Ireland, as well as in the UK and America, have all but disappeared. In Ireland, which has seen a gastronomic renaissance in more recent times, these traditional foodstuffs appear to have been slow to return to our plates. But have offal and organ meats a place in the future of the cuisine, and can the increased consumption of offal and organ meats, produced locally, contribute towards a more sustainable food production system, …

“Add What You Think Proper”: Exploring The Culinary Narrative Of Newbridge House Through The Cobbe Recipe Book (1806–1838) And Archive, Cathal Dowd Smith

European Journal of Food Drink and Society

Newbridge House, in north County Dublin, was built in 1747 by Archbishop of Dublin, Charles Cobbe to designs by prominent architect James Gibbs. Having arrived in Ireland in 1717, acquiring land and ecclesiastical promotion, Cobbe settled in north Dublin and built a house in the Palladian vision for his family. In 1755 his heir and sole surviving son Thomas married Lady Elizabeth ‘Betty’ Beresford, daughter of the 1st earl of Tyrone. Together Thomas and Lady Betty assembled an art collection at Newbridge, extending the house for that purpose. Included in that extension were more bedrooms, but, importantly here, increased servants’ …

The History Of Dublin Coddle And Its Significance As Part Of Ireland’S Intangible Cultural Heritage, Sinéad Mcglynn, Máirtín Mac Con Iomaire

European Journal of Food Drink and Society

Dublin coddle is held in great affection by generations of Dubliners and is a significant cultural identifier, yet to date there has been little or no academic research into its historical origins. Dublin coddle is a divisive dish which appears to be linked with the capital city, with almost tribal associations, where other ‘tribes’ refuse to consume it. This study argues for the inclusion of Dublin coddle-making, a regional dish made with sausages, ham or bacon, potatoes and onions, as part of Ireland’s Intangible Cultural Heritage (ICH) as set out by the United Nations Educational, Scientific and Cultural Organization (UNESCO). …

Food Traditions In The Folklore Of Oíche Shamhna (Halloween): An Exploratory Study Of Food In The Schools’ Collection 1937–39, Caitríona Nic Philibín

European Journal of Food Drink and Society

Oíche Shamhna or Halloween marks the end of the harvest, the beginning of winter and the last of the four Quarter Days of the Irish calendar year. While food is plentiful at this time of year, food specific studies of this feast day are few. Through archival research this paper explores food traditions at Oíche Shamhna found in the Schools’ Collection 1937–’39 (folklore collected from more than 50,000 schoolchildren in Ireland). Analysis of a sample taken from the Collection reveals four main themes: ‘Games,’ ‘Games with Divinations,’ ‘Supernatural,’ and ‘Cakes and dishes in general.’ Within these themes the significance of …

Feasts Of Prestige: Political Hospitality In The Early Irish Sagas Through The Framework Of Dietler’S Commensal Politics, Elizabeth Waters, Elaine Mahon

European Journal of Food Drink and Society

This exploratory article appliesMichael Dietler’s framework of commensal politics to representations of feasting in the early Irish sagas preserved in Irish medieval literature. Although set in a mythic past, the sagas reflect the social and political structures of early medieval Ireland, where feasting was a ritualised means by which social hierarchies were expressed, and political relationships were defined. Dietler’s model centres on three types of feasts: empowering feasts, patron-role feasts, and diacritical feasts, each with defining characteristics that contribute in distinct ways to the social order. Viewed through the interpretive lens of this framework, this study reveals that, similar to …

Editorial, Mairtin Mac Con Iomaire, Dorothy Cashman, Michelle Share

European Journal of Food Drink and Society

No abstract provided.

Cover And Table Of Contents

European Journal of Food Drink and Society

No abstract provided.

Santiago Pilgrims Travelling The Portuguese Routes In The Modern Age: A Global Phenomenon, João A.G.R. Nunes Prof. Dr.

International Journal of Religious Tourism and Pilgrimage

The aim of this work is to study the pilgrims who travelled along the Portuguese Ways to Santiago de Compostela in the Modern Period, namely between XVI and XVIII centuries, regarding their origins, ages, genders, and motivations. Moreover, it attempts to perceive the social and cultural interactions and experiences of the pilgrims. The Jacobean pilgrims, who travelled along the Portuguese routes, were a heterogeneous group. There were not only Portuguese pilgrims, but also many foreigners. There were pious and zealous people, fulfilling the religious precepts of piety and penance. But there were also people, of different ages, who disguised themselves …

‘An Intriguing But Ambiguous Privilege’: Adventures In Franco-Irish Relations Through The Prism Of The Diplomatic Meal, Elaine Mahon

Books/Book Chapters

This essay discusses the welcome banquet held in February 1945 in honour of the newly appointed French diplomatic envoy to Ireland, Jean Rivière, hosted by Éamon de Valera at Iveagh House, the headquarters of the Irish Department of External Affairs. The banquet took place at a moment when ‘an intriguing but ambiguous privilege’ had been granted by Charles de Gaulle’s Provisional Government to Ireland as the only country permitted to retain its diplomatic representative to France in the post-liberation period. Following the fall of the Vichy regime and the liberation of France in August 1944, de Gaulle’s government de- manded …

On The Occasion Of The Launch Of Máirtín Mac Con Iomaire And Dorothy Cashman, Eds. Irish Food History: A Companion, Michael Cronin

European Journal of Food Drink and Society

No abstract provided.

Great Irish Households: Inventories From The Long Eighteenth Century, William Derham

European Journal of Food Drink and Society

No abstract provided.

Eating In Eighteenth-Century Provence: The Evolution Of A Tradition, Mathieu Belledent

European Journal of Food Drink and Society

No abstract provided.

Pickelfleisch, Pastirma, And Beyond: An Overview Of The Myths Of The Origin Of Pastrami, Angela Hanratty, Diarmuid Cawley

European Journal of Food Drink and Society

This paper investigates the assertion by Claudia Roden that pastrami is an invention of New York City delicatessens, a claim that refutes the accepted etymology of the word “pastrami” as being linked to a seasoned air-dried meat, sometimes referred to as basturma/pastirma, from Romania or Turkey. The probability that the roots of this iconic American delicatessen favourite can originally be found in two similar meats, pickelfleisch and homen, both originating from the areas today known as Alsace, France and the southeastern section of the German state of Rhineland-Palatinate will also be explored. Ashkenazi food culture is predominantly identified as having …

Editorial, Michelle Share, Dorothy Cashman, Mairtin Macconiomaire

European Journal of Food Drink and Society

No abstract provided.

Ejfds_2024.4.1_0 Cover And Table Of Contents

European Journal of Food Drink and Society

No abstract provided.

Championing Food Studies Within The Field Of Irish Studies: A Serendipitous Autoethnographic Journey, Mairtin Macconiomaire

Doctoral

Food permeates every aspect of life and society, from birth to death—from the new-born’s first suckle to the food traditions associated with Irish wakes and funerals. Essential for survival, it has historically proven academically elusive, hidden in plain sight. Entangled with the domestic and the feminine, it was traditionally regarded as too mundane and too quotidian for consideration. Depending on how you define it, Irish Studies has somewhere between 50 and 100 years of history as an academic discipline. Food Studies is a more recent academic phenomenon, which has been steadily growing internationally since last decade of the twentieth century. …

'The President Requests The Pleasure': Irish State Dining, 1922-1940, Elaine Mahon

Books/Book Chapters

This chapter explores dining with Irish heads of state and heads of government based on a chronological scope from the Anglo-Irish Treaty of 1921 to the 1937 Constitution of Ireland. It quickly becomes clear that between 1922 and 1932, the Irish government, led by William T. Cosgrave, undertook a broad range of hospitality, entertaining important persons from around the globe. Between 1932 and 1940, the Fianna Fáil government led by Éamon de Valera built on the foundations of state hospitality put in place by the Cosgrave administration but also implemented significant changes in official entertaining. The 1937 Constitution of Ireland …

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 …

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. …

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 …