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Articles 1 - 30 of 47
Full-Text Articles in Cultural History
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. …
The Bittersweet Tooth: Understanding French Identity Through The Colonial Empire, Commodity Fetishism, And Pâtisserie, Clarisse D. Allehaut
The Bittersweet Tooth: Understanding French Identity Through The Colonial Empire, Commodity Fetishism, And Pâtisserie, Clarisse D. Allehaut
Honors Theses
This thesis argues that patisserie and the French relationship with dessert are a part of national identity. The historical context of patisserie runs parallel to the growth and power of the French colonial empire. Patisserie feels removed from the empire, and yet the two show how gastronomy, luxury, and exploitative power in the form of empire are components of French history and identity. Marx’s theory on commodity fetishism serves as the backbone for this argument. This theoretical idea supposes that value is an objective concept and society attributes importance and perceived meaning. Patisserie exemplifies commodity fetishism as a good with …
Exploring Food Traditions Within The Four Quarter Days Of The Irish Calendar Year, Caitríona Nic Philibín
Exploring Food Traditions Within The Four Quarter Days Of The Irish Calendar Year, Caitríona Nic Philibín
Dissertations
This study explores food traditions in the four quarter days of the Irish calendar year. Imbolg or St. Brigid’s Day, Bealtaine, Lughnasa and Samhain mark significant moments in the agricultural calendar. Food traditions, customs and practices relating to these days are recorded in the abundant resources of the collections in the Folklore Department, University College Dublin. However, to date, with few exceptions, little food specific research has been carried out on these collections. This thesis aims to begin to fill that gap whilst highlighting many opportunities for further research. Throughout this process we witness the illumination of a rich food …
From The Dark Margins To The Spotlight: The Evolution Of Gastronomy And Food Studies In Ireland, Máirtín Mac Con Iomaire
From The Dark Margins To The Spotlight: The Evolution Of Gastronomy And Food Studies In Ireland, Máirtín Mac Con Iomaire
Books/Book Chapters
For many years, food was seen as too quotidian and belonging to the domestic sphere, and therefore to women, which excluded it from any serious study or consideration in academia. This chapter tracks the evolution of gastronomy and food studies in Ireland. It charts the development of gastronomy as a cultural field, originally in France, to its emergence as an academic discipline with a particular Irish inflection. It details the progress that food history and culinary education have made in Ireland, suggesting that a new liberal / vocational model of culinary education, which commenced in 1999, has helped transform the …
Dining Out, Máirtín Mac Con Iomaire
Dining Out, Máirtín Mac Con Iomaire
Books/Book Chapters
Dining out during the 1980s in Ireland could be summarised gastronomically by prawn cocktails, Chicken Maryland, Black Forest gateau and bottles of Blue Nun or Mateus Rosé. All this changed with the Celtic Tiger when the Irish public was introduced to Caesar salad, tomato and fennel bread, tapenade and Chardonnay. From 1989 to 1993, Restaurant Patrick Guilbaud was like a lone beacon of consistency in the Irish edition of the Michelin Guide. However, in 1994, five Michelin stars were awarded on the island of Ireland. Change was afoot. Many young Irish chefs and waiters emigrated during the 1980s although some, …
Region, Nation And Gastronomy: Regionalism In Gastronomic Texts Of The Early 20th Century (1900-1939), Lauren Reches
Region, Nation And Gastronomy: Regionalism In Gastronomic Texts Of The Early 20th Century (1900-1939), Lauren Reches
Dissertations, Theses, and Capstone Projects
France is far from being a uniform culture and yet the food of French provinces is often subsumed into one universally known “French cuisine.” While 19th-century haute cuisine ignored regional differences, gastronomes of the early 20th-century, such as Curnonsky, Marcel Rouff, Austin de Croze, and Pampille, defined a new French culinary identity based on appropriating and incorporating the diversity of the regional cuisines. Regional cuisine at the time was, however, quite diverse. Some of the regions of France were newly added to the country, such as Savoie and Nice, while others had been in contention for …
4 Vicars: Modern Dining On The Hill, Dinner Menu, 4 Vicars
4 Vicars: Modern Dining On The Hill, Dinner Menu, 4 Vicars
Menus of the 21st Century
4 vicar's hill
Armagh
BT617ED
028 3752 7772
contact@4vicars.com
Aniar Restaurant And Boutique Cookery School, Aniar
Aniar Restaurant And Boutique Cookery School, Aniar
Menus of the 21st Century
53 Lower Dominick St,
Galway City,
H91 V4DP, Ireland. Tel: 091 535 947 Email: food@aniarrestaurant.ie
Aniar Restaurant And Boutique Cookery School, Aniar
Aniar Restaurant And Boutique Cookery School, Aniar
Menus of the 21st Century
53 Lower Dominick St,
Galway City,
H91 V4DP, Ireland. Tel: 091 535 947 Email: food@aniarrestaurant.ie
4 Vicars: Modern Dining On The Hill, Drinks Menu, 4 Vicars
4 Vicars: Modern Dining On The Hill, Drinks Menu, 4 Vicars
Menus of the 21st Century
4 vicar's hill
Armagh
BT617ED
028 3752 7772
contact@4vicars.com
4 Vicars: Modern Dining On The Hill, Sample Drinks List, 4 Vicars
4 Vicars: Modern Dining On The Hill, Sample Drinks List, 4 Vicars
Menus of the 21st Century
4 vicar's hill
Armagh
BT617ED
028 3752 7772
contact@4vicars.com
4 Vicars: Modern Dining On The Hill, Sample Lunch Menu, 4 Vicars
4 Vicars: Modern Dining On The Hill, Sample Lunch Menu, 4 Vicars
Menus of the 21st Century
4 vicar's hill
Armagh
BT617ED
028 3752 7772
contact@4vicars.com
4 Vicars: Modern Dining On The Hill, Pre And After Dinner Drinks List, 4 Vicars
4 Vicars: Modern Dining On The Hill, Pre And After Dinner Drinks List, 4 Vicars
Menus of the 21st Century
4 vicar's hill
Armagh
BT617ED
028 3752 7772
contact@4vicars.com
Aniar Restaurant, Aniar Restaurant
Aniar Restaurant, Aniar Restaurant
Menus of the 21st Century
53 Lower Dominick St,
Galway City,
H91 V4DP, Ireland. Tel: 091 535 947 Email: food@aniarrestaurant.ie
Aniar Restaurant, Aniar Restaurant
Aniar Restaurant, Aniar Restaurant
Menus of the 21st Century
53 Lower Dominick St,
Galway City,
H91 V4DP, Ireland. Tel: 091 535 947 Email: food@aniarrestaurant.ie
Aniar Restaurant And Boutique Cookery School, Aniar
Aniar Restaurant And Boutique Cookery School, Aniar
Menus of the 21st Century
53 Lower Dominick St,
Galway City,
H91 V4DP, Ireland. Tel: 091 535 947 Email: food@aniarrestaurant.ie
Mulberry Garden : Seasonal Dinner Menu, Mulberry Garden
Mulberry Garden : Seasonal Dinner Menu, Mulberry Garden
Menus of the 21st Century
Mulberry Lane, Donnybrook, Dublin 4.
Aniar : Restaurant And Boutique Cookery School, Aniar, Galway
Aniar : Restaurant And Boutique Cookery School, Aniar, Galway
Menus of the 21st Century
Aniar is a terroir based restaurant located in Galway’s West End. The word terroir is usually associated with wine-making: the combination of factors, including soil, climate, and environment, that gives a wine its distinctive character. In the case of our restaurant, we use the word in order to describe the way in which our food comes from the specific place that is Galway and the west of Ireland. We hope to reveal the distinct and various food stuffs that make up our particular landscape, through our farms, the wildlands and the shores that surround us. The natural course of the …
Aniar : 1916 Inspiration Menu, Aniar, Galway
Aniar : 1916 Inspiration Menu, Aniar, Galway
Menus of the 21st Century
Aniar is a terroir based restaurant located in Galway’s West End. The word terroir is usually associated with wine-making: the combination of factors, including soil, climate, and environment, that gives a wine its distinctive character. In the case of our restaurant, we use the word in order to describe the way in which our food comes from the specific place that is Galway and the west of Ireland. We hope to reveal the distinct and various food stuffs that make up our particular landscape, through our farms, the wildlands and the shores that surround us. The natural course of the …
Food Matters: Alonso Quijano’S Diet And The Discourse Of Early Modern Food In Spain, Carolyn Nadeau
Food Matters: Alonso Quijano’S Diet And The Discourse Of Early Modern Food In Spain, Carolyn Nadeau
Carolyn A Nadeau
The Chart House Restaurant : Dinner Menu, The Chart House Restaurant, Dingle, Co. Kerry
The Chart House Restaurant : Dinner Menu, The Chart House Restaurant, Dingle, Co. Kerry
Menus of the 21st Century
Jim McCarthy’s attractive stone-built restaurant has been one of Dingle’s favourite dining destinations since opening in 1997.
Harvey's Point : Dinner Menu, Harvey's Point Restaurant
Harvey's Point : Dinner Menu, Harvey's Point Restaurant
Menus of the 21st Century
The Restaurant at Harvey's Point, Donegal Town
The Restaurant at Harvey's Point was included in a list of the top 10 restaurants in the country by TripAdviser Traveller's Choice Awards.
Owned & managed by the Gysling family since 1989
Harvey's Point : Tasting Menu, Harvey's Point Restaurant
Harvey's Point : Tasting Menu, Harvey's Point Restaurant
Menus of the 21st Century
Restaurant at Harvey's Point, Donegal Town.
The Restaurant at Harvey's Point was included in a list of the top 10 restaurants in the country by TripAdviser Traveller's Choice Awards.
Owned & managed by the Gysling family since 1989
The Global Village Restaurant, The Global Village Restaurant : Dingle
The Global Village Restaurant, The Global Village Restaurant : Dingle
Menus of the 21st Century
No abstract provided.
Ox : Lunch Menu, Ox, Belfast
Ox : Lunch Menu, Ox, Belfast
Menus of the 21st Century
In March 2013 two long standing friends, each passionate about their craft, each with a desire to bring something new to the Belfast restaurant scene combined forces and opened OX overlooking the River Lagan.
Belfast-born Stephen and Brittany native Alain met while working in L’Arpège, the iconic, world-famous restaurant of radical talent Alain Passard in Paris. Having gone on to work in various other influential and inspirational restaurants they have honed their skills, developed their talents and percolated ideas to put into practice against the backdrop of their own relaxed riverside restaurant.
http://oxbelfast.com/index.php
Food & Wine Magazine Winner, Best Restaurant …
Ox : Tasting Menu, Ox, Belfast
Ox : Tasting Menu, Ox, Belfast
Menus of the 21st Century
In March 2013 two long standing friends, each passionate about their craft, each with a desire to bring something new to the Belfast restaurant scene combined forces and opened OX overlooking the River Lagan.
Belfast-born Stephen and Brittany native Alain met while working in L’Arpège, the iconic, world-famous restaurant of radical talent Alain Passard in Paris. Having gone on to work in various other influential and inspirational restaurants they have honed their skills, developed their talents and percolated ideas to put into practice against the backdrop of their own relaxed riverside restaurant.
http://oxbelfast.com/index.php
Campagne Restaurant : A La Carte Menu, Campagne Restaurant
Campagne Restaurant : A La Carte Menu, Campagne Restaurant
Menus of the 21st Century
No abstract provided.
Thornton's Restaurant : Surprise Canapé Tasting Menu, Thornton's Restaurant
Thornton's Restaurant : Surprise Canapé Tasting Menu, Thornton's Restaurant
Menus of the 21st Century
1st Floor, The Fitzwilliam Hotel, 128 St Stephen's Green, Dublin 2
Thornton's Restaurant, located in Dublin City Centre overlooking St Stephen's Green is an award winning Michelin starred restaurant.
Kevin Thornton was the first Irish chef to achieve two Michelin stars. His cooking, while contemporary, is informed by the distinctive flavours of local produce, and by his vivid memories of the food of his childhood.
Thornton's Restaurant : Dinner Menu, Thornton's Restaurant
Thornton's Restaurant : Dinner Menu, Thornton's Restaurant
Menus of the 21st Century
1st Floor, The Fitzwilliam Hotel, 128 St Stephen's Green, Dublin 2
Thornton's Restaurant, located in Dublin City Centre overlooking St Stephen's Green is an award winning Michelin starred restaurant.
Kevin Thornton was the first Irish chef to achieve two Michelin stars. His cooking, while contemporary, is informed by the distinctive flavours of local produce, and by his vivid memories of the food of his childhood.
Thornton's Restaurant : Lunch Menu, Thornton's Restaurant
Thornton's Restaurant : Lunch Menu, Thornton's Restaurant
Menus of the 21st Century
1st Floor, The Fitzwilliam Hotel, 128 St Stephen's Green, Dublin 2
Thornton's Restaurant, located in Dublin City Centre overlooking St Stephen's Green is an award winning Michelin starred restaurant.
Kevin Thornton was the first Irish chef to achieve two Michelin stars. His cooking, while contemporary, is informed by the distinctive flavours of local produce, and by his vivid memories of the food of his childhood.