Food Studies Commons^™

Recognising The Place Of Food Tourism In Ireland: An Autoethnographic Perspective, John D. Mulcahy

Doctoral

This is an autoethnographic account, utilising prior publications, of my role in positioning food as a critical ingredient in Ireland’s tourism policy and strategy since 2009. As the architect and instigator of this project, my priorities were threefold: first, working from the ground up identifying local activists across the food tourism landscape to create an active and vibrant network; second, providing thought leadership for food tourism; and third, encouraging and funding others to conduct and disseminate similar research. I have chosen six book chapters, published as a result of my advocacy strategy, for this PhD by prior publication. They are …

My Palate Hung With Starlight: A Gastrocritical Reading Of Seamus Heaney’S Poetry, Anke Klitzing

Articles

Nobel-prize winning poet Seamus Heaney is celebrated for his rich verses recalling his home in the Northern Irish countryside of County Derry. Yet while the imaginative links to nature in his poetry have already been critically explored, little attention has been paid so far to his rendering of local food and foodways. From ploughing, digging potatoes and butter-churning to picking blackberries, Heaney sketches not only the everyday activities of mid-20th century rural Ireland, but also the social dynamics of community and identity and the socio-cultural symbiosis embedded in those practices. Larger questions of love, life and death also infiltrate the …

Life Without Choice: How Do Mothers With Children Living In Direct Provision In Ireland Feel About Their Limited Role As Family Food Providers?, Michele Moran

Dissertations

Direct Provision was introduced in Ireland during the year 2000. Latest figures show 5,848 asylum seekers are in Direct Provision (RIA, 2018). Physical and mental health research studies have highlighted the challenges within this system (Manandhar et al., 2008). Food provision is one of these challenges. Food, culture, religion, income, and isolation are highlighted in this research study. The key objectives of this research were (1) to review the literature on aspects of food and identity, culture, tribalism, and ethnicity concerning asylum seekers living in Direct Provision in Ireland. (2) To conduct qualitative semi-structured interviews with mothers living in different …

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, …

Visual Inspection Better For Identifying Hazards Than Checklists, Derrick Curren, Victor Hrymak

Reports

Railway maintenance presents many workplace hazards that need to be identified and controlled. Safety tours consisting of checklists are first choice methods for identifying workplace hazards in railway maintenance depots. But despite their ubiquity, the empirical ability of checklists to adequately observe hazards in workplaces has been questioned(1). Furthermore, recent research from DIT has demonstrated that the fundamental human sensory-perceptual and cognitive processes involved in visual search can profoundly affect the number of hazards observed by environmental health and safety (EHS) professionals(2). Simply put, some workplace inspection methods are better than others for observing hazards.

Definitive Delicious List: The Irish Times’S Top 16 Cafes Around Ireland 2019, Catherine Cleary, Aoife Mcelwain, Lisa Cope

Media

We’ve marked this year’s newcomers and used a € to flag everywhere that serves a main course for less than €15.

How Aimsir Hit The Jackpot, Marie Claire Digby

Media

The great and the good of the British and Irish restaurant scene, more than 400 of them are assembled at a swanky private members' club in southwest London, nervously awaiting the start of the Michelin awards ceremony.

4 Vicars Restaurant Menu 2019, 4 Vicars Restaurant

Menus of the 21st Century

There's a long tradition of restaurants in the South not looking to fish and seafood from the North, preferring to source from west Co Cork when a port like Kilkeel, in Co Down, is far closer. All the fish and seafood served in this lovely hilltop restaurant is landed at Kilkeel. The husband and wife team of Gareth and Kasia Reid are on a personal mission to show diners there's more to Armagh than apples.

This restaurant closed in April 2019.

Insight From Insiders: A Phenomenological Study For Exploring Food Tourism Policy In Ireland 2009-2019, Ketty Quigley, Margaret Connolly, Elaine Mahon, Máirtín Mac Con Iomaire

Articles

This paper focuses on how the phenomenon of food tourism developed in Ireland between 2009 and 2019. Employing a phenomenological epistemology, a qualitative methodology was adopted to explore key stakeholder’s lived experience of the Irish government’s approach to food tourism, identifying the primary drivers and key moments during the ten-year period. Extant literature was reviewed and critically evaluated. Using purposive sampling, and employing an emic posture, ten semi-structured interviews were conducted with senior governmental and tourism industry figures until saturation occurred. The findings highlight the influence that key policy makers, the formation of networks, clusters, and the role social entrepreneurs …

The Contribution Of P. G. Wodehouse To The Field Of Gastronomy Through His Character, The French Chef, Anatole, Elizabeth Wilson

Dissertations

In her paper ‘A Cultural Field in the Making: Gastronomy in 19th-Century France’, Priscilla Parkhurst Ferguson argues that the field of gastronomy came into existence in the middle of the nineteenth century in France. This field of gastronomy was constructed from two elements, the significance that gastronomy, defined at the time as a structured set of culinary practices, had attained in France by the nineteenth century, but also, the contribution of writers of culinary discourse who wrote about this gastronomy. These writers came from different disciplines and included the realist fiction writer Honoré de Balzac (1799-1850), whose work Ferguson describes …

Preface: The History Of Black Pudding In Ireland, Máirtín Mac Con Iomaire

Books/Book Chapters

The cookbook is packed full of delicious meal ideas suitable for brunch, lunch, dinnertime and parties, highlighting the versatility of the famous Clonakilty pudding range which is known for its characteristic oaty texture and spicy flavours.

This book will provide you with inspiration for new and exciting ways to enjoy Clonakilty pudding. Sit back, enjoy reading and get cooking!

Factors Influencing Consumer Wine Choice: The Case Of Wine Tourism, Margaret Connolly

Books/Book Chapters

This research was undertaken to examine the relationship between the wine tourism activities of consumers and their subsequent wine choices. Exploratory research was undertaken giving specific attention to wine tourism, first, as a factor of influence on decision-making, second, on levels of consumer involvement and third on long-term consumer loyalty. A convenience sample of 12 wine consumers in Dublin participated in the study. Semi-structured in-depth interviews were used to gather the qualitative data used. The findings clearly establish links made by consumers between their wine tourism experiences and their subsequent wine purchase preferences. The findings highlight the importance of facilitating …

Calculating Restaurant Failure Rates Using Longitudinal Census Data, J. J. Healy, Máirtín Mac Con Iomaire

Articles

Failure rates in the restaurant industry are popularly perceived to be far higher than they actually are. This paper calculates failure rates in the Irish Food and Drinks Sector (IFDS), for the first time, using longitudinal census data from the Central Statistics Office (CSO) in Ireland, which follows the European statistical classification of economic activity (NACE). The results are compared with previously published literature on restaurant failure rates in the United States of America. This study also compares IFDS failure rates with other industry sectors in Ireland (construction, manufacturing). Drawing on Stinchcombe’s ’liability of newness’ theory, the informal fallacies theory …

Report On The Oxford Symposium On Food And Cookery 2018, Anke Klitzing

Reports

The annual Oxford Symposium on Food and Cookery brings together food scholars from different disciplines, but predominantly in history and humanities. However, while continuing its tradition of more than 30 years in food studies, this international gathering also looks to the future, with several activities in the realm of Digital Humanities linked to the conference and its participants.

Iehca Summer University On Food And Drink 2018 Report, Diarmuid Cawley, Sylvia M. Grove, Kaian Lam

Reports

The Institut Européen d’Histoire et des Cultures de l’Alimentation (IEHCA, European Institute for the History and Cultures of Food) was established in 2001 by the French Ministry of National Education, Higher Education and Research in partnership with the Centre-Val de Loire region and the University of Tours. As a scientific and cultural development agency, it seeks to encourage university research and teaching in connection with “food cultures and heritages” in the humanities and social sciences. The university serves as a key platform for the discussion of new research in Food & Drink Studies. In 2018, 20 researchers from a wide …

Orality In Joyce: Food, Famine, Feasts And Public Houses, Máirtín Mac Con Iomaire

Books/Book Chapters

Some common themes within the history of food and literature include starvation, famine, gluttony, feasting, commensality, hospitality, religion, gender, and class, and indeed food also functions as a complex signifier of national, racial, and cultural identity. Despite the growing international scholarship of food in literature (Bevan 1988; Schofield 1989; Ellmann 1993; Applebaum 2006; Piatti-Farnell 2011; Gilbert and Porter 2015; Boyce and Fitzpatrick 2017; Piatti-Farnell and Lee Brien 2018), until recently, Ireland appeared “as only the smallest of dots on the map of high gastronomy” (Goldstein 2014, xi). Most international collections discuss the canonical Irish writings of James Joyce and of …

Tradition And Novelty: Food Representations In Irish Women’S Magazines 1922–73, Marzena Keating, Máirtín Mac Con Iomaire

Articles

Based on a qualitative content analysis of selected Irish women’s magazines, this paper provides a brief overview of Irish food culture from 1922 to 1973. It illustrates how selected texts from women’s magazines, mainly recipes, food columns, practical suggestions for cooking and housekeeping, as well as articles on food topics mirrored social, cultural, economic, and religious characteristics of a particular period. The paper discusses various culinary trends apparent in the content and style of cookery pages focusing on a paired category of novelty and tradition adapted from the quantitative research conducted by Alan Warde.

Improving Microbiological Safety And Quality Characteristics Of Wheat And Barley By High Voltage Atmospheric Cold Plasma Closed Processing, Agatha Los, Dana Ziuzina, Simen Akkermans, Daniela Boehm, Patrick J. Cullen, Jan Van Impe

Articles

Contamination of cereal grains as a key global food resource with insects or microorganisms is a persistent concern for the grain industry due to irreversible damage to quality and safety characteristics and economic losses. Atmospheric cold plasma presents an alternative to conventional grain decontamination methods owing to the high antimicrobial potential of reactive species generated during the treatment, but effects against product specific microflora are required to understand how to optimally develop this approach for grains. This work investigated the influence of ACP processing parameters for both cereal grain decontamination and grain quality as important criteria for grain or seed …

School Of Culinary Arts & Food Technology - Winter Newsletter 2017, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Winter Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed leading up to the Winter period of 2017. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' Friends of Culinary Arts (sponsors).

Krikorian, S. (2013). 'A La Table Des Élites. Les Repas Privés En France De La Régence À La Revolution'., Elaine Mahon

Articles

Book review / Compte rendu of Sandrine Krikorian, 'A la table des élites. Les repas privés en France de la Régence à la Revolution' (2013).

https://www.brepolsonline.net/toc/food/13/1-3

Secrets Of A Head Chef: Exploring Factors Influencing Success In Irish Kitchens, Máirtín Mac Con Iomaire, Hannah Allen

Articles

One-hundred and seventy head chefs from the Republic of Ireland scored 59 variables for success on two scales: (a) competencies needed for success (NS), and (b) personal ownership of these competencies (PO). Results showed that variables were rated with means of 1.18 (extremely important) to 3.23 (moderately important). The top three were an ability to work hard, commitment to quality, and knowledge of Hazard Analysis and Critical Control Points (HACCP). Variables rated lower in ownership than importance highlight areas for culinary educators to develop training programs. Average wages of head chefs (objective success) mirror the average industrial wage, but higher …

‘Ireland On A Plate’: Curating The 2011 State Banquet For Queen Elizabeth Ii, Elaine Mahon

Articles

State dining has been shown to define the social, cultural and political position of a nation’s leaders (Albala, 2011; Baughman, 1959; Strong, 2003) and has been used by rulers for centuries to display wealth, cement alliances and impress foreign visitors (Albala, 2007; De Vooght and Scholliers, 2011; Young, 2002). This paper will show how the state banquet for Queen Elizabeth II was carefully curated to represent Ireland’s diplomatic, cultural and culinary identity. As the first visit by a reigning British monarch since Ireland had gained independence from Britain in 1922, the state visit of Queen Elizabeth II to Ireland in …

Austerity In 21st. Century Dublin: Has Recession Altered Our Relationship With Food Purchasing And Preparation?, Diarmaid Murphy

Dissertations

The current global recession has affected almost all countries whose economies adhere to free-market principles and are involved in international money markets. Ireland, along with the majority of its European trading partners both inside and outside the eurozone has seen a sharp fall in the standard of living of its citizens in the years since the financial crisis emerged (2007 to present). In common with the almost universal international paradigm, Irish citizens have had drastic austerity measures imposed upon them. In Ireland’s case, the underwriting of private banking debt and its subsequent conversion to sovereign debt served to contract the …

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 …

The Current State Of Cooking In Ireland: The Relationship Between Cooking Skills And Food Choice, Máirtín Mac Con Iomaire, John Lydon

Articles

This research investigated the attitudes of Irish people to food to ascertain whether the acquisition of cooking skills influences food choice. Caraher et al. (1999) report on the state of cooking in England noted that changing lifestyles has had a significant impact upon the demand of food offerings and on the variance of domestic cooking skills. Caraher et al. (1999) found that cooking skills play an important part in healthy eating as a vehicle for lower-paid people to achieve a healthy diet and is an essential life-skill. While these discourses advance, the deficiency of inherently Irish empirical data contributed 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.

Leitrim Chefs Produce Lavish Irish Banquet At Oxford Symposium, Máirtín Mac Con Iomaire, Pádraic Óg Gallagher

Articles

Description of Irish Banquet given at Oxford Symposium on Food and Cookery 2010 by Irish chefs with Leitrim connections.

The Language Of Food: A Review Of The 2009 Oxford Symposium On Food And Cookery, Máirtín Mac Con Iomaire

Articles

This article reviews the 2009 Oxford Symposium on Food and Cookery, which was held in St. Catherine's College, Oxford. This year's theme was Food and Language and over forty papers were delivered to and audience of over two hundred leading food writers, historians, scientists, anthropologists, linguists, culinary students, and general food enthusiasts.

The Potato In Irish Cuisine And Culture, Máirtín Mac Con Iomaire, Pádraic Óg Gallagher

Articles

This article will discuss the introduction of the potato from its South American origin into Irish cuisine and culture. The authors will outline the stages of devopment from introduction to acceptance as a winter vegetable, to widespread acceptance, moving on to overdependence and leading to subsequent famine. The article will discuss the varieties of potatoes used, the methods of production at different levels of society, and a number of quintessentially Irish potato dishes including boxty, champ, and colcannon, which will be compared with similar potato dishes in other cultures.