Food Studies Commons^™

The Impact Of Explaining Vegetarian Meal Requests On The Affective Responses And Perceptions Of Meat Eaters, Emma Howard, Kate Laffan Dr

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Social situations can present challenges for those looking to reduce or avoid eating meat. In an experimental vignette study with a large representative sample of 1,117 UK-based meat eaters, we explore affective responses to requests for vegetarian meals and perceptions of those making the request across four social situations: a BBQ, a pub, a restaurant dinner, and a dinner party. We examine moderators of these perceptions including whether the requester presents themselves as vegetarian or a meat restrictor and whether they cite health, environmental or no motives for their request. Overall, we find that these moderators have a greater impact …

New Dimensions In Dining: A Review Of The Gastronomic Evolution Of 3d Printed Foods From 2013-2024 And Beyond., Roisin Burke

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The development of 3D food printing is evolving, particularly in high-end restaurants, since 2013 when the first complex 3D printed chocolate concept for gastronomy was developed. In 2014, several 3D food printers were launched specifically to suit requirements from the culinary sector. These technology companies often partnered with renowned chefs who developed recipes, showcased the printers and served their food products in their restaurants. Chefs often worked in teams with e.g. food designers, technologists, engineers, and nutritionists to create dishes for events and for their own restaurant customers. From Michelin starred restaurants, pop-up events to pizzerias, 3D food printers were …

Let Us Feast! The Long Tradition Of The Feast And How It Has Featured Through Time In Literature And Film, Anke Klitzing

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Why do we celebrate so often with good food? Festive meals are as ancient as they are contemporary, and have featured in books, films and stories since we began to tell them, from Beowulf to Big Night (1996). Feasts strengthen interpersonal and communal bonds, but also offer the chance to showcase wealth and generosity; however, being a host can be a challenge as well.

Bridging The Gap: Determinants Of Consumers’ Willingness To Pay For Environmentally Friendly Packages Of Leafy Greens, Carissa Dieli, Anushree Priyadarshini, Robert Ludgate, Lorraine Foley

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Government and corporate policies have mandated a reduction in plastic packaging to combat issues of waste and climate change. This move towards sustainable packaging alternatives in the fresh food sector will increase costs for consumers. Much of the present research finds consumers are willing to pay more for sustainability, but their willingness to pay (WTP) does not align with real-world purchases, representing an attitude–behaviour gap. To combat this gap, it is posited that consumers’ current purchasing- and sustainability-related behaviours will meaningfully correlate with their WTP and bridge the attitude–behaviour gap. This research used an online survey (n = 476) to …

Conferring Prestige Within Irish Diplomatic Dining: Éamon De Valera At Dublin Castle, 1934-1940, Elaine Mahon

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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 …

Impact Of Dry, Particle-Size Fractionation On Protein And Amino Acid Content Of Three Seaweed Species, Laura Healy, Xianglu Zhu, Milica Pojic, Mahesa Poojary, James Curtin, Uma Tiwari, Carl Sullivan, Brijesh K. Tiwari

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Market demand for “clean and green” food products is increasing, and so there is growing opportunity for the seaweed aquaculture industry to take a position as a key food producer in this area. In this study, in order to investigate the impact of dry fractionation on seaweed protein qualities, dried and milled seaweed powder from three seaweed species was sieved into 6 fractions (F1 to F6) of different particle size from >710 μm toμm. True protein, total protein and amino acid profiles were analyzed to evaluate the protein content and quality of three brown seaweed species commercially harvested in Ireland; …

Cook Like A Boss Online: An Adapted Intervention During The Covid-19 Pandemic That Effectively Improved Children’S Perceived Cooking Competence, Movement Competence And Wellbeing, Lynsey Hollywood, Johann Issartel, David Gaul, Amanda Mccloat, Elaine Mooney, Clare Elizabeth Collins, Fiona Lavelle

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The COVID-19 pandemic has further exacerbated physical inactivity, poor dietary intake and reduced mental wellbeing, contributing factors to non-communicable diseases in children. Cooking interventions are proposed as having a positive influence on children’s diet quality. Motor skills have been highlighted as essential for performance of cooking skills, and this movement may contribute to wellbeing. Additionally, perceived competence is a motivator for behaviour performance and thus important for understanding intervention effectiveness. Therefore, this research aimed to assess the effectiveness of an adapted virtual theory-based cooking intervention on perceived cooking competence, perceived movement competence and wellbeing.

Chefs’ Perspectives Of Failures In Foodservice Kitchens, Part 1: A Phenomenological Exploration Of The Concepts, Types, And Causes Of Food Production Failure, Máirtín Mac Con Iomaire, Jj Healy, Mohamed Fawzi Afiffi

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Customers visit restaurants for varying reasons ranging from utilitarian – to satisfy hunger – to hedonistic – displaying cultural capital (Bourdieu, 1984) more recently theorized as culinary capital (Naccarato & Lebesco, 2012). Restaurants are even more significant in the new ‘experience economy’ (Pine & Gilmore, 1998) where lunch or dinner are conceptualized as ‘meal experiences.’ There is widespread acceptance of the pivotal role (about 33% of tourist spend) that food now plays in the tourism product of any country (Quigley et al., 2019).

Reimagining Irish Food Ways For The Twenty-First Century, Mairtin Mac Con Iomaire, Lillis Laoire

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Food and drink are fundamental to life, and apart from costume, they are among the most noticeable markers of cultural otherness within intercultural encounters.1 There is a current global interest in foods that are artisanal, local, traditional, seasonal and sustainable, and that tell a cultural story, as witnessed by the popularity of the Nordic Food Movement, or the 2021 Netflix series High on the Hog: How African American Cuisine Transformed America.2 In 2019, the Royal Irish Academy published A History of Ireland in 100 Words, which had a special chapter on ‘Food and Feasting’ highlighting the importance of bread, milk, …

Plasma-Treated Water Affects Listeria Monocytogenes Vitality And Biofilm Structure, Oliver Handorf, Viktoria Isabella Pauker, Thomas Weihe, Uta Schnabel, Eric Freund, Sander Bekeschus, Katharina Riedel, Jörg Ehlbeck

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Plasma-generated compounds (PGCs) such as plasma-processed air (PPA) or plasma-treated water (PTW) offer an increasingly important alternative for the treatment of microorganisms in hard-to-reach areas found in several industrial applications including the food industry. To this end, we studied the antimicrobial capacity of plasma-treated water on the vitality and biolm formation of Listeria monocytogenes, a common food spoilage microorganism. Using a microwave plasma (MidiPLexc), 10 ml of deionized water was treated for 100 s, 300 s and 900 s (pretreatment time) and the bacterial biolm was subsequently exposed to the PTW for 1 min, 3 min and 5 min (posttreatment …

Along The Tevere: A Gastro-Historic Portrait Of The Region, Anke Klitzing

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In June 2009, a group of masters students from the University of Gastronomic Sciences in Italy spent nine days visiting the lands of the Tevere river, travelling from its springs on Monte Fumaiolo in Emilia-Romagna to Rome by way of Umbria and the Lake Trasimeno. This article is a gastro-historic portrait of the lands of the Tevere, linking contemporary social, cultural and economic activities around food and tourism to the rich and long history of the region and highlighting persistent patterns, continuity and change.

Commensality And Connection: How Shared Food Experiences Connect Characters In Philip Pullmans His Dark Materials, The Book Of Dust And ‘Lyra’ Stories, Susan Anna Grace

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Commensality is an inherently social activity that shapes society and enacts social dynamics. Consequently, these shared exchanges can reveal much about the society and the individuals who engage in the act. This thesis explores commensality in Philip Pullman’s His Dark Materials trilogy, The Book of Dust Series and companion texts to the novels. The research investigates how commensal exchanges create and maintain connections between characters across the collection. In doing so, it considers how literary characters differ from real-life humans and how the existing body of knowledge on commensality can be applied to literary figures. A qualitative approach was …

Review Of Rick Fantasia French Gastronomy And The Magic Of Americanism (Temple University Press: Philadelphia, 2018), Máirtín Mac Con Iomaire

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No abstract provided.

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

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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 …

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

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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 …

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

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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 …

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

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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

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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 …

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

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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

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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

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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 …

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

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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

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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

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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 …

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

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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

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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

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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.

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

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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

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No abstract provided.

Food And Morality: To Eat Or Not To Eat?, Máirtín Mac Con Iomaire

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This article reviews the 2007 Oxford Symposium on Food and Cookery where the theme was Food and Morality. It asks whether we are morally obliged to know where our food comes from, how it is produced, what its carbon footprint is, and whether it is traded fairly?