Food Studies Commons^™

Food For The Soul: Feasting And Fasting In The Spanish Middle Ages, Martha Daas

World Languages and Cultures Faculty Publications

This article examines the concept of "Christian" eating that can be found in a variety of texts from the 13th and 14th centuries. “Christian” eating can be defined as consumption that follows the precepts of the Christian calendar and also the recommendations of the Church. As both fasting and feasting are integral elements of the medieval calendar, this article looks at the depiction of food, its consumption, and its role in religious ritual in texts as varied as the Milagros de Nuestra Señora, the Vidas of Santa Maria Egipciaca and Santa Marta, and the more doctrinally liberal Libro de buen …

Royal Pomp: Viceregal Celebrations And Hospitaity In Georgian Dublin, Máirtín Mac Con Iomaire, Tara Kellaghan

Articles

During the successive reigns of the Hanoverian kings in England (1714-1830), a total of thirty-seven different viceroys were sent to Ireland as representatives of the British Crown (Table 1). The position of viceroy (also referred to as lord-lieutenant) was awarded as a matter of political exigency, but the viceroy’s role was one of social as much as political significance. The viceroy and his vicereine played the roles of the British monarchs in absentia, and the Protestant minority ruling class, often referred to as the Ascendancy, expected the viceregal court at Dublin Castle to not merely mirror, but to outshine that …

Watch What You Eat: From Self-Surveillance To Affective Eating, Constance Calice

Cultural Studies Capstone Papers

How is it that Americans are so obsessed with nutrition and dieting and yet remain unhealthy? This project attempts to give a theoretically driven answer to this great paradox within the Western diet. Constance Calice analyzes the practice and rhetoric of dieting as a crystallization of a problematic relationship to food using a Foucauldian understanding of discipline. Using examples from the media, she illustrates the way in which outside forces effect our food choices and the power relationships formed in this exchange. To offer an alternative view to nutritionism she looks to the Local Food Movement and affect theory to …

Irish Corned Beef: A Culinary History, Máirtín Mac Con Iomaire, Pádraic Óg Gallagher

Articles

This article proposes that a better knowledge of culinary history enriches all culinary stakeholders. The article will discuss the origins and history of corned beef in Irish cuisine and culture. It outlines how cattle have been central to the ancient Irish way of life for centuries, but were cherished more for their milk than their meat. In the early modern period, with the decline in the power of the Gaelic lords, cattle became and economic commodity that was exported to England. The Cattle Acts of 1663 and 1667 affected the export trade of live cattle and led to a growing …

Ireland, Máirtín Mac Con Iomaire

Books/Book Chapters

This book section provides a history of food in Irish culture from the early beginings to the present day.

Pierre Rolland, Máirtín Mac Con Iomaire

Books/Book Chapters

Biography of Pierre Rolland, French chef and key figure in the development of Haute Cuisine in Dublin through his position as award winning head chef in the Russell Hotel, Dublin.

Zenon Geldof, Máirtín Mac Con Iomaire

Books/Book Chapters

Biography of Belgian Chef / Restaurateur Zenon Geldof with information of the Geldof family involvement in the history of Dublin Restaurants.

Kenneth George Besson, Máirtín Mac Con Iomaire

Books/Book Chapters

Biography of Ken Besson with information on his father Paul Besson and the Royal Hibernian Hotel, Russell Hotel and Bailey Restaurant which they owned and ran in Dublin.

Louis Jammet, Máirtín Mac Con Iomaire

Books/Book Chapters

Biography of Louis Jammet and information on Michel and Francois Jammet, owners of Restaurant Jammet, Dublin, and Hotel Bristol and Boeuf a la Mode, Paris.

The Traditional And The Modern : The History Of Japanese Food Culture In Oregon And How It Did And Did Not Integrate With American Food Culture, David P. Conklin

Dissertations and Theses

The study of food and foodways is a field that has until quite recently mostly been neglected as a field of history despite the importance that food plays in culture and as a necessity for life. The study of immigrant foodways and the mixing of and hybridization of foods and foodways that result has been studied even less, although one person has done extensive research on Western influences on the foodways of Japan since 1853. This paper is an attempt to study the how and in what forms the foodways of America-and in particular of Oregon-changed with the arrival of …

1911 Census Facility On Edwardian Restaurant Workers In Dublin, Máirtín Mac Con Iomaire

Articles

This article takes a look at the use of the on-line 1911 census facility in identifying Restaurant Workers in Edwardian Dublin.

Searching For Chefs, Waiters And Restaurateurs In Edwardian Dublin: A Culinary Historian's Experience Of The 1911 Dublin Census Online, Máirtín Mac Con Iomaire

Articles

No abstract provided.

Theodora Fitzgibbon, Máirtín Mac Con Iomaire

Books/Book Chapters

This is a biography of the internationally renowned Irish food writer Theodora Fitzgibbon.

Mike Butt, Máirtín Mac Con Iomaire

Books/Book Chapters

This is a biography of Mike Butt who came from Kenya to open one of Ireland's first Indian Restaurants 'The Golden Orient' and the 'Tandoori Rooms'. He was also one of the founders of the Restaurant Association of Ireland.

Ua68/6/1 Broomsedge Chronicles: Farm Living In South Central Kentucky, Wku English, Wku Glasgow

WKU Administration Documents

A collection of essays written by English 100 Freshman Composition and English 200 Introduction to Literature students attending WKU Glasgow from 1983 through 1992 taught by Loretta Murrey. Student authors are: Joyce Alford, Joyce Amer, Jeff Ballard, Sandie Barrick, Jerry Bean, Shela Bingham, Brent Bledsoe, Steven Bunch, Billy Carver, Angela Cowan, Karen Decker, Betty Dillahay, Dibbie Dilley, Amy Doyel, Jeff Duncan, Craig Emmitt, Barbara England, Kathy Fancher, Amanda Gillon, Michelle Glover, Jeanelle Gooch, Faye Johnson, Celena Martin, Sonia Martin, Tracy Mathews, Ila Moody, Angela Morris, William Myatt, Judy Parker, Dorothean Powell, Maria Pulanco, Diane Rather, Jennifer Reneau, LaDarra Rich, Pam …

Food And Females: The Taming Of The Oregon Palate?, Peggy Ann Lutz

Dissertations and Theses

Food and Females, The Taming of the Oregon Palate? is a study of the variations in the preparation and consumption of food as reflected in the changes in the roles of women during the hundred years between the settlement of the Hudson's Bay Company at Fort Vancouver and 1920, which marks the beginning of modern times.

Most of the data obtained for this topic was in the form of personal testimonies or culinary records, which came from nineteenth and early twentieth century diaries, journals, letters, and cookbooks. Some secondary sources were used, as well, primarily in the research on Fort …

Rena Lederman's Review Of Miriam Kahn's Always Hungry, Never Greedy: Food And The Expression Of Gender In A Melanesian Society, Rena Lederman

Pacific Studies

No abstract provided.

Frontier Subsistence: An Example Of Nineteenth Century Fur Trade Food Procurement, Leslie A. Perry

Department of Anthropology: Theses and Student Research

The area of Frontier subsistence strategies holds considerable potential for explaining Euroamerican adaptation in North America between A.D. 1500 and 1900. This thesis examines the interrelationships between food procurement activities of a nineteenth century northern Plains fur trade post, Fort Union, and its environmental and economic settings. The subsistence strategy identified from ethnohistorical, archival, and archeological data illustrates the way in which inhabitants of the fort coped with a variable local environment and the demands of the fur trade. Evaluation of the effectiveness of the post's subsistence strategy indicates that both the subsistence strategy and the economic base of the …

A Study Of Nutrition As A Mass Educational Movement During World War Ii : With Particular Reference To The Work Done In San Joaquin County, Maxine V. Garrigan

University of the Pacific Theses and Dissertations

During the decade, 1930-1940, most of the government efforts were directed to the task of seeing that no one should starve. Through welfare programs it was possible to insure low income groups against starvation; "but through the depression years and the poet-depression months, it was recognized that just the guarantee against starvation was not enough. Our nutritional goal should be commensurate with natural resources of our country and with our ability to produce, have the land, the equipment and the man power necessary to furnish good food for our whole nation. Knowing this and recognizing from surveys that a large …