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Articles 1 - 30 of 57
Full-Text Articles in Ethics and Political Philosophy
An Outline History Of The Unionisation Of Hotel, Restaurant And Catering Workers In Dublin, Norman Croke
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
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
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
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
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
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
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
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
“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
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
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
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
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.
On The Occasion Of The Launch Of Máirtín Mac Con Iomaire And Dorothy Cashman, Eds. Irish Food History: A Companion, Michael Cronin
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
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
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
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
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
Ejfds_2024.4.1_0 Cover And Table Of Contents
European Journal of Food Drink and Society
No abstract provided.
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.
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.