Open Access. Powered by Scholars. Published by Universities.®
- Discipline
-
- Business (530)
- Tourism and Travel (530)
- Hospitality Administration and Management (502)
- Food and Beverage Management (501)
- Social and Behavioral Sciences (114)
-
- Sociology (87)
- Ethics and Political Philosophy (57)
- Philosophy (57)
- European History (47)
- Food Studies (28)
- Social History (27)
- Geography (22)
- Tourism (22)
- Other Arts and Humanities (15)
- Public History (11)
- Political History (10)
- Anthropology (9)
- Other History (9)
- Other Languages, Societies, and Cultures (9)
- Social and Cultural Anthropology (9)
- Museum Studies (8)
- Sociology of Culture (6)
- Art and Design (4)
- Communication (4)
- Film and Media Studies (4)
- History of Art, Architecture, and Archaeology (4)
- Military History (4)
- Keyword
-
- Restaurant (273)
- Menus (266)
- Ireland (136)
- Menu (126)
- Dublin (121)
-
- Restaurants (89)
- History (87)
- Culinary (83)
- Gastronomy (49)
- Cork (25)
- Galway (21)
- Tourism (20)
- Travel (19)
- Dinner (14)
- Kildare (14)
- Cafe (13)
- Bar (12)
- Armagh (10)
- Food (10)
- Belfast (9)
- Culinary History (9)
- Derry (9)
- Limerick (9)
- Restaurent (9)
- Ross Lewis (9)
- Book review (8)
- Co. Clare (8)
- Cookery (7)
- Culinary history (7)
- Georgina O'Sullivan (7)
- Publication Year
- Publication
-
- Menus of the 21st Century (413)
- Menus of the 20th Century (81)
- European Journal of Food Drink and Society (58)
- Journals and Periodicals (22)
- Books/Book Chapters (21)
-
- Articles (10)
- Dublin Gastronomy Symposium (10)
- Menu Collection (6)
- Conference papers (4)
- Academic Articles (3)
- Conference Papers (3)
- Dissertations (3)
- Doctoral (3)
- International Journal of Religious Tourism and Pilgrimage (3)
- Other resources (2)
- The Allen Family (2)
- Level 3 (1)
- Masters (1)
- Other (1)
- Publication Type
Articles 31 - 60 of 647
Full-Text Articles in Cultural History
An Abundance Of Cakes: How A National Trauma Created A Unique Culinary Practice In Southern Jutland, Nina Bauer
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 …
The Legacy Of The Humoral Theory In Modern Culinary Tradition, Andrzej Kuropatnicki
The Legacy Of The Humoral Theory In Modern Culinary Tradition, Andrzej Kuropatnicki
Dublin Gastronomy Symposium
The humoral theory, an ancient medical doctrine originating in Greece and championed by eminent physicians like Hippocrates and Galen, served as the cornerstone of medical understanding for millennia, preceding the emergence of modern medicine. This enduring theory postulated that an individual's health was intricately linked to the delicate balance of four bodily fluids or humours. Over the course of nearly two thousand years, it not only shaped medical practices but also profoundly influenced the choices people made regarding their diets and overall well-being. Its reach extended far beyond the realm of medicine, leaving an indelible mark on our culture and …
The Subconscious Of Traditional Practices: Turkish Cuisine, Serife Umay Cicik
The Subconscious Of Traditional Practices: Turkish Cuisine, Serife Umay Cicik
Dublin Gastronomy Symposium
Turkey stands out among the leading countries, particularly in the consumption of meat, milk, and dairy products. In terms of climate and physical conditions, it has the capacity to produce these commodities domestically. Additionally, it is situated in a geographically advantageous position rich in seafood resources. Turkish cuisine is further enriched by dishes and desserts prepared with dough. However, food preparation and cooking methods, equipment, storage conditions, presentation styles, consumption habits, spices, and sauces bear traces of various culinary cultures. Wars, natural disasters, political events, trade routes, and religious structures are among the factors that most significantly influence these differences. …
The Appliance Of Science: Traditions And Change In Food Preparation Using Small Domestic Electrical Appliances, Susan Bailey
The Appliance Of Science: Traditions And Change In Food Preparation Using Small Domestic Electrical Appliances, Susan Bailey
Dublin Gastronomy Symposium
Food preparation in a domestic context has evolved through the application of technology. When electricity became available and motors to power appliances were developed from the late nineteenth century onwards, this made a significant change to the use of appliances for food preparation from post-Second World War onwards. This paper explores the history of and increasing use of small domestic electrical appliances used for food preparation and their development and transition from a commercial to a domestic context. Between the 1950s and 1980s in Britain, the development and promotion of a range of new small domestic electrical appliances were important …
Pork Problems - Embodied Britishisms Onboard The First Fleet To Australia, Evelyn Lambeth
Pork Problems - Embodied Britishisms Onboard The First Fleet To Australia, Evelyn Lambeth
Dublin Gastronomy Symposium
Pigs arrived in Australia with British settlers onboard the First Fleet in 1788 and rapidly spread. As a product of British Imperialism, Australia has adopted many cultural consumption practices from its parent colony. Meat is on many tables, but not every table showcases the same animal, and these cultural differences illustrate that conditions of edibility are not equally defined. British values were attached to pigs, embedding them with transformative abilities to shape colonial ecosystems. Australian industries, jobs, and livelihoods are deeply connected to the past. The East India Company introduced Chinese pigs to Britain from 1685. The history of pigs …
Collective Memory, Culinary Continuity, And Solemn Repasts: Lagana, Itria And The History Of Pasta In Southern Italy, Anthony F. Buccini
Collective Memory, Culinary Continuity, And Solemn Repasts: Lagana, Itria And The History Of Pasta In Southern Italy, Anthony F. Buccini
Dublin Gastronomy Symposium
Though today it is communis opinio that the Arabs introduced pasta, especially dried pasta, to Sicily and from there it spread to the continent, there is no evidence to support this theory (Buccini 2013, 2015b, 2024). There is, however, ample evidence both textual and linguistic that this food has been known in southern Italy at least since classical times. Here I argue that an examination of holiday foods, especially those of what I call “solemn holidays,” provides further evidence that pasta has been an integral part of southern Italian cuisine for a very long time.
The Memory Of A Victory: The Spanish-American War Through Cocktail Names, “War Drinks” And The Art Of Mixing, Ilaria Berti
The Memory Of A Victory: The Spanish-American War Through Cocktail Names, “War Drinks” And The Art Of Mixing, Ilaria Berti
Dublin Gastronomy Symposium
The relevance of examining late nineteenth-century Cuba depends from its being a colony under two powers, one European and one extra-European: the formal Spanish empire that had the political power and the informal supremacy of the US economic influence. However, within the framework of of enlarging its authority in the American region, the US perceived Cuba as a strategic island that was under the Spanish dominion. For the US expansionistic aims, Cuba has, in fact, been defined as a laboratory for the US empire (Pérez 2008) Through the analysis of newspapers’ articles, images published in the satirical magazine The Puck, …
Dublin Gastronomy Symposium Fellowship Citation - Barbara Ketchum Wheaton, Elaine Mahon
Dublin Gastronomy Symposium Fellowship Citation - Barbara Ketchum Wheaton, Elaine Mahon
Other resources
Barbara Ketcham Wheaton is an American writer and food historian, and honorary curator of Harvard University’s Schlesinger Library Culinary Collection.
Dublin Gastronomy Symposium Fellowship Citation - Seamas Caulfield, Elaine Mahon
Dublin Gastronomy Symposium Fellowship Citation - Seamas Caulfield, Elaine Mahon
Other resources
Seamas Caulfield is Professor Emeritus of Archaeology at University College Dublin. He received his primary school education in a local two-teacher school in Belderrig, on the coast of north county Mayo where his father, Patrick Caulfield, was principal. Following five years in St. Nathy’s second level boarding school, Ballaghaderreen, he trained as a primary school teacher and taught in a rural school near Dublin from 1960 to 1968, attending University College Dublin at night to complete his primary degree in 1963 and his MA in Archaeology in 1966. In 1968 he became a lecturer in Archaeology at UCD and was …
Beyond Sustenance: An Exploration Of Food And Drink Culture In Ireland, Grace Neville
Beyond Sustenance: An Exploration Of Food And Drink Culture In Ireland, Grace Neville
European Journal of Food Drink and Society
No abstract provided.
"Honest Claret": The Social Meaning Of Georgian Ireland’S Favourite Wine, Tom Jaine
"Honest Claret": The Social Meaning Of Georgian Ireland’S Favourite Wine, Tom Jaine
European Journal of Food Drink and Society
No abstract provided.
From Grey To Green: Reflections On Establishing An Urban Garden At Trinity College Dublin, Mariana P. Silva, Anangi Sumalde, Eleanor Flora Mullen, Simon Benson, Rachel Joanne Goodband, Conor O'Reilly, Nour Boulahcen
From Grey To Green: Reflections On Establishing An Urban Garden At Trinity College Dublin, Mariana P. Silva, Anangi Sumalde, Eleanor Flora Mullen, Simon Benson, Rachel Joanne Goodband, Conor O'Reilly, Nour Boulahcen
European Journal of Food Drink and Society
Urban gardens can be a part of the combined efforts of many to combat climate change and the associated risks posed by rapid urbanisation. These gardens can take shape on private, communal, or institutional scales, including urban educational campuses, where the teaching of sustainable gardening along with general knowledge about nature and ecology can benefit students, staff, and the wider community. This reflective piece centres on the experience of developing the Trinity Urban Garden (TUG) at Trinity College Dublin in Ireland. While hoping to overcome the worry that the tiny, seemingly inhospitable plot may not allow for a garden to …
How I Became A Food Historian: Looking Back On All Manners Of Food, Stephen Mennell
How I Became A Food Historian: Looking Back On All Manners Of Food, Stephen Mennell
European Journal of Food Drink and Society
The author’s book All Manners of Food was published in 1985 and was well received by historians and (to a lesser extent) by sociologists. In this essay, he reflects on how, having begun his academic career mainly as a sociological theorist, he came to write a large book about the history of food in England and France. In particular, he traces his intellectual debt, in writing this book, to Norbert Elias.
Harnessing Ireland’S Food Heritage – The Role Of The Artisan Food Producer In Ireland’S Food Tourism Offering, Margaret Connolly, Rebecca O'Flynn
Harnessing Ireland’S Food Heritage – The Role Of The Artisan Food Producer In Ireland’S Food Tourism Offering, Margaret Connolly, Rebecca O'Flynn
European Journal of Food Drink and Society
This research paper examines the role of the artisan food producer, not just as an entrepreneur and service provider but with a focus on how they contribute to the preservation of Ireland’s food culture and heritage. Using a qualitative methodology and in keeping with a phenomenological approach, in-depth interviews were conducted with a purposeful sample of ten artisan food producers from different parts of Ireland. A thematic analysis of the responses was carried out, with a desire to let the voice of the artisans themselves tell their story. The research shows that through the conservation and use of traditional ingredients, …
The Literary Gestalt Of The Restaurant Review, Anke Klitzing
The Literary Gestalt Of The Restaurant Review, Anke Klitzing
European Journal of Food Drink and Society
The restaurant review is a quintessential form of gastronomic writing, but it has rarely been studied in terms of its literary form. This paper investigates the literary gestalt of restaurant reviews through a gastrocritical reading of two reviews by the Irish restaurant critic Helen Lucy Burke. It concludes that restaurant reviews typically include mimesis and evocative descriptions, a meal plot, inherent tension due to the performance character of the restaurant meal and incorporation anxiety, and a combination of phenomenological and ethnographic reporting. These literary features serve to make reviews an accurate and reliable account of the reviewer’s immersive experience, to …
Editorial, Michelle Share, Dorothy Cashman, Máirtín Mac Con Iomaire
Editorial, Michelle Share, Dorothy Cashman, Máirtín Mac Con Iomaire
European Journal of Food Drink and Society
No abstract provided.
Ejfds 3.1 Cover And Table Of Contents
Ejfds 3.1 Cover And Table Of Contents
European Journal of Food Drink and Society
No abstract provided.
Conferring Prestige Within Irish Diplomatic Dining: Éamon De Valera At Dublin Castle, 1934-1940, Elaine Mahon
Conferring Prestige Within Irish Diplomatic Dining: Éamon De Valera At Dublin Castle, 1934-1940, Elaine Mahon
Articles
This article explores the use of the diplomatic meal to confer prestige within Irish international relations between 1934 and 1940 when Éamon de Valera was both President of the Executive Council of the Irish Free State and Minister for External Affairs. It examines how state hospitality evolved under de Valera’s leadership and how de Valera used the meal to confer varying levels of prestige, indicative of rank, status and provenance, on his guests of honour at Dublin Castle. The results would lay the foundation for further developments in state protocols for entertaining important visitors in preparation for Ireland’s growing international …
Review: Mary Kenny, The Way We Were: Catholic Ireland Since 1922, Eamon Maher
Review: Mary Kenny, The Way We Were: Catholic Ireland Since 1922, Eamon Maher
Articles
Book review: Mary Kenny, The Way We Were: Catholic Ireland Since 1922 (Dublin: Columba Books, 2022), 450 pages.
The Literature Of Food: An Introduction From 1830 To The Present, Anke Klitzing
The Literature Of Food: An Introduction From 1830 To The Present, Anke Klitzing
European Journal of Food Drink and Society
No abstract provided.
Managing People In Commercial Kitchens: A Contemporary Approach, James Fox
Managing People In Commercial Kitchens: A Contemporary Approach, James Fox
European Journal of Food Drink and Society
No abstract provided.
Cheffes De Cuisine: Women And Work In The Professional French Kitchen, Mary M. Farrell
Cheffes De Cuisine: Women And Work In The Professional French Kitchen, Mary M. Farrell
European Journal of Food Drink and Society
No abstract provided.
A Growing Enquiry – Art & Agriculture, Reconciling Values, Zaena Sheehan
A Growing Enquiry – Art & Agriculture, Reconciling Values, Zaena Sheehan
European Journal of Food Drink and Society
No abstract provided.
Charm Will Get You Everywhere: Student Reflections On The Inaugural Eu Master's In Global Challenges For Sustainability, Megan O'Brien, Pien Barnas
Charm Will Get You Everywhere: Student Reflections On The Inaugural Eu Master's In Global Challenges For Sustainability, Megan O'Brien, Pien Barnas
European Journal of Food Drink and Society
CHARM-EU is an innovative alliance to create a European campus comprising the University of Barcelona, Trinity College Dublin, Utrecht University, the University of Montpellier, and Eötvös Loránd University. Each semester, students are registered in one of the five partner universities and connect to the remainder of the campuses to complete a range of learning activities for the duration of CHARM-EU’s 18-month pilot master’s programme, MSc in Global Challenges for Sustainability; the programme is aligned with the European Green Deal and the United Nations’ 17 Sustainable Development Goals. It offers students a unique international learning opportunity and the skills to address …
Nineteenth-Century Bread Ovens Of The Blackwater Valley In County Waterford, Richard Tobin
Nineteenth-Century Bread Ovens Of The Blackwater Valley In County Waterford, Richard Tobin
European Journal of Food Drink and Society
The emphasis placed on the baking of traditional soda-bread in a Bastable oven on the open hearth has created a charming image of spartan self-sufficiency throughout rural Ireland in the nineteenth and early twentieth centuries. But shop-bought bread, produced in small-scale commercial ovens located in villages and towns, was a common item of both rural and urban diet throughout the nineteenth century. This paper explores both the means of production and the possible scale of production in a cluster of villages in the Blackwater valley in the west of county Waterford. An important implication may be that the traditional soda-bread …
Patterns Of Consumption At The Uk’S First “Alcohol-Free Off-Licence”: Who Engaged With No- And Low-Alcohol Drinks And Why?, Claire G. Davey
Patterns Of Consumption At The Uk’S First “Alcohol-Free Off-Licence”: Who Engaged With No- And Low-Alcohol Drinks And Why?, Claire G. Davey
European Journal of Food Drink and Society
No- and low-alcohol beverages are currently experiencing high sales growth in the UK, but academic research regarding the production, regulation, marketing and consumption of these drinks remains limited. This article presents research findings from ethnographic customer observations and semi-structured staff interviews at Club Soda’s temporary “alcohol-free off-licence” in London – the UK’s first shop that sold exclusively no- and low-alcohol drinks. I analyse the demographics of who came to the off-licence, and how and why they engaged with no- and low-alcohol drinks. Findings suggest that relatively equal numbers of non-drinkers and current drinkers were customers of the off-licence, but there …
Editorial, Michelle Share, Dorothy Cashman, Máirtín Mac Con Iomaire
Editorial, Michelle Share, Dorothy Cashman, Máirtín Mac Con Iomaire
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.
La Vraie Bouillabaisse: An Investigation Into The History And Current Practice Of The Provencal Dish Bouillabaisse, And Its Significance As A Traditional Dish, Mathieu Belledent
La Vraie Bouillabaisse: An Investigation Into The History And Current Practice Of The Provencal Dish Bouillabaisse, And Its Significance As A Traditional Dish, Mathieu Belledent
Dissertations
This thesis examines the history and the current practices (popularity, service styles, and recipes) of the Provencal dish bouillabaisse. It aims to establish the evolution and the traditional characteristics of the dish. It also explores the historical and contemporary popularity as well as the everyday role that bouillabaisse plays in the regional identity of Provencal cooking. Finally, the research questions if bouillabaisse would benefit from a European Union quality schemes protection or official recognition by UNESCO. This research uses an exploratory sequential mixed methods model combining qualitative and quantitative data collection which are analysed in a sequence of phases. …
More Than Midnight Feasts?: A Gastrocritical Reading Of Enid Blyton’S Malory Towers, St. Clare’S And The Naughtiest Girl In The School Series, Rebecca Broomfield
More Than Midnight Feasts?: A Gastrocritical Reading Of Enid Blyton’S Malory Towers, St. Clare’S And The Naughtiest Girl In The School Series, Rebecca Broomfield
Dissertations
Food is fundamental to life. It is also fundamental to culture; through our production, manipulation and consumption of foodstuffs, the way in which we eat has amassed a range of rituals and rules. This suggests that food can be used to indicate more than mere biological need. Food and foodways are a common occurrence throughout literature, not least children’s literature. This thesis applies gastrocriticism as a paradigm to investigate the use of food and foodways in Enid Blyton’s Malory Towers, St. Clare’s and The Naughtiest Girl school series. Gastrocriticism is an emerging form of literary criticism that considers the complex …