Food Studies Commons^™

Canteen Celbridge Restaurant Menu 2020, Canteen Restaurant

Menus of the 21st Century

Some chefs still think "posh" food must involve ingredients from high on the hog, the fois-gras-and-fillet-of-beef school of cooking where it feels like an algorithm set to bling has composed the menu. James Sheridan's menus are always interesting and personal, not in a whacky fashion, but in a "here's a chef who's thinking" sort of way. Sheridan's partner, Soizic Humbert, brings total professionalism to front of house. They're a great team, and this is a great restaurant.

Variety Jones Restaurant Menu 2020, Variety Jones

Menus of the 21st Century

We are barely two generations removed from people who learned instinctively how to cook over fire, the predominant method of most Irish households. Knowing how fire works is a central plank of Variety Jones, a wonderful addition to Thomas Street in Dublin. The fire became central almost accidentally when Keelan and Aaron Higgs, who are brothers, couldn't get their gas hob connected. Now it's a crucial part of the wonderful cooking that's happening here.

Gertrude Restaurant Menu 2020, Gertrude Restaurant

Menus of the 21st Century

The first proper restaurant from the 3fe coffee roastery was planned with children (and their food - and wine-loving parents) very much in mind. The spacious interior is buggy friendly and has high chairs aplenty as well as a comfortable nappy-changing facility. Even better than all of that is that children aren't condemned to chicken nuggets and chips. Half-portions of everything on the adult menu are available at half-price, and there's a simplified menu, with beans on toast and pancakes, in case your mini-me doesn't feel up to the pork tonkatsu sandwich or the duck buns - but why wouldn't …

Overends Kitchen Menu 2020, Overends Kitchen

Menus of the 21st Century

Children get excited about food in a way that more jaded adults sometimes miss out. Airfield is a working model farm where warm eggs can be collected and milking watched, food grown, or mooing within earshot of this lovely cafe. The food in Overends Kitchen is as impressive as the farm. Sunday lunch is a particular favourite, and the Woolapalooza Festival gets better every year.

No. 19: Inclusive Growth And The Informal Food Sector In Kingston, Jamaica, Robert Kinlocke, Elizabeth Thomas-Hope

Hungry Cities Partnership

This report should be read in conjunction with previous work on the food system in Kingston by the Hungry Cities Partnership. HCP No. 4, The Urban Food System of Kingston, Jamaica provides a comprehensive overview of the nature and operation of Kingston’s food system and the current state of knowledge about the informal food sector (Thomas-Hope et al 2017). It demonstrates the importance of the informal sector and city markets as a source of affordable food and employment. HCP No. 15, The State of Household Food Security in Kingston, Jamaica (Kinlocke et al 2019) presents the results of a city-wide …

No. 22: Inclusive Growth And Informal Food Vending In Mexico City, Mexico, Salomón Gonzalález Arellano, Guénola Capron

Hungry Cities Partnership

This report aims to shed further light on the food system of Mexico City’s Metropolitan Zone (referred to in this report as “the ZMCM”). The report is part of a research program on food security in cities of the Global South within the Hungry Cities Partnership (HCP) and builds on earlier HCP publications including The Urban Food System of Mexico City, Mexico (Capron et al 2017), The State of Household Food Security in Mexico City, Mexico (Capron et al 2018), and Urban Food Deserts in Nairobi and Mexico City (Wagner et al 2019). It also contributes to the comparative analysis …

No. 20:Inclusive Growth And The Informal Food Sector In Bangalore, India, Kailas Shankar Honasoge, Keerthana Jagadeesh, Veneet J. Kalloor, Shriya Anand

Hungry Cities Partnership

This report presents and analyzes the findings of a food vendor survey conducted by the Indian Institute for Human Settlements as part of the Hungry Cities Partnership (HCP) in Bangalore, India, in September and October 2018. It is a supplement to, and should be read in conjunction with, HCP Report No. 5: The Urban Food System of Bangalore, India (Surie and Sami 2017) and HCP Report No. 14, The State of Household Food Security in Bangalore, India (Koduganti et al 2019). The former provides essential contextual background on the history, demography, and economy of Bangalore, while the latter presents findings …

No. 18: Inclusive Growth And Informal Vending In Maputo's Food Markets, Inês Raimundo, Jeremy Wagner, Jonathan Crush, Ezequiel Abrahamo, Cameron Mccordic

Hungry Cities Partnership

This report builds on, and should be read in conjunction with related work on informality in the Mozambican capital by the Southern African Migration Program (SAMP) (Chikanda and Raimundo 2017, Crush et al 2015, Peberdy 2000), the African Food Security Urban Network (AFSUN) (Raimundo et al 2013), and the Hungry Cities Partnership (HCP). The HCP has produced two reports that provide essential context. HCP Report No. 2, The Urban Food System of Maputo, Mozambique (Chikanda et al 2016), provides a comprehensive overview of current knowledge about the nature and operation of Maputo’s food system. It demonstrates the importance of the …

No. 44: Change, Challenge And Opportunity In The Indian Urban Food System: Lessons From Bangalore, India, Farhan Rahman

Hungry Cities Partnership

Over the past decade and a half, food policies have undergone much change as decentralization and the reliance on free markets have escalated. Increasing levels of research into the traditional wholesaling system prompted Indian lawmakers to embark upon reform. Using evidence obtained from doctoral research in Bangalore, India, this paper demonstrates that the traditional system is still largely intact. However, there are structural socio-economic and political challenges that act as barriers towards the continued survival of traditional food vendors in the urban sphere. This paper outlines key areas of research in price management, micro-small medium enterprise development, political empowerment and …

No. 45: Food Security Policy Responses To Covid-19 In Wuhan And Nanjing, China, Yi-Shin Chang, Zhenzhong Si, Steffanie Scott, Taiyang Zhong, Jonathan Crush

Hungry Cities Partnership

After decades of famine and thousands of deaths caused by food shortages and starvation, China was able to achieve food security for the majority of its population through ensuring food availability. Despite this, during COVID-19, the government needed to heighten their responses to ensure food security and faced several challenges in doing so. This paper analyzes Chinese policies around food security during COVID-19 in two cities: Wuhan and Nanjing. The United Nations Food and Agriculture Organization’s definition of food security and the four pillars it identifies (availability, access, utilization, and stability) are used to provide a framework for this analysis. …

Food Policy: Stability, Sustainability, And Safety, Gary D. Lynne

Department of Agricultural Economics: Faculty Publications

Everyone needs to eat, and eat well, as it is essential to the process of slowing down the pace to and time of our death, the point of maximum entropy for each person. As a result, it is perhaps the best example of the need to seek one’s Self-interest. It also puts us in the position, however, to more easily Empathize, walk-in-the-shoes of someone who may not have enough food, or the best kind of food, and help in forming a shared Other-interest, too. As a result, we might choose to support, with our tax money, some kind of a …

No. 39: Urban Food Governance Perspectives In Changing African And Southern Cities, Gareth Haysom

Hungry Cities Partnership

The key urban food governance question in African and other Southern cities is understanding the role that appropriate infrastructures could play in delivering positive outcomes in the urban food system. This discussion paper looks at urban food governance needs in African cities and reflects on the governance actions required in order to respond to wider food system changes and challenges. It argues that food in the African city is a public good and discusses the role that a state (and city government) should play in enabling access. The paper finds that the normalization of food poverty, the absence of agency, …

No. 41: Migration And Food Security In Cities Of The Global South, Abel Chikanda, Jonathan Crush, Godfrey Tawodzera

Hungry Cities Partnership

South-South migration is an important, though poorly researched, component of the global migration regime. This discussion paper focuses on the movement of migrants from one country in the Global South to live and work in urban areas of another. While they move from one country to another for a variety of reasons and with variable outcomes, the vast majority of South-South migrants move to cities in countries of destination where employment and livelihood opportunities are greatest. The authors find that the data for generating an overall picture of the global distribution of South-South migrants in cities is patchy and dated …

No. 43: Revisiting China’S Supermarket Revolution: Evidence From Nanjing City, Yuan Yuan, Taiyang Zhong, Zhenzhong Si, Xianjin Huang, Jonathan Crush

Hungry Cities Partnership

Like many emerging economies in the Global South, China is experiencing major transformations of its national and local food system characterized by the rise of supermarkets. There has been an ongoing debate on the relationship between the supermarket and the wet market in developing countries. Drawing on data from a city-wide supermarket mapping and surveys conducted in Nanjing in 2019, this paper revisits China’s “supermarketization” process and challenges the prediction of supermarket domination. It reveals that Nanjing’s food retailing system has been shaped by the complementarity and co-evolution of the wet market and the supermarket with great policy support. It …

Is The World Converging To A ‘Western Diet’?, Azzeddine Azzam

Department of Agricultural Economics: Faculty Publications

Objective: To test the nutrition transition hypothesis of global dietary convergence to a ‘Western diet’.

Design: Consumer-waste-adjusted FAO Food Balance Sheets are used to construct for each country a Western Diet Similarity Index (WSI), expressed as a ratio of calories from animal-sourced foods, oils, fats and sweeteners to total per capita calories. β-Convergence and associated speed are estimated by growth regressions using 1992–2013 panel data. Speed of convergence, a non-linear function of income per capita, globalisation and urbanisation, determines the steady-state or long-term global WSI. The long-term global WSI is compared with the WSI of the group of countries with …

Net Return Distributions When Metaphylaxis Is Used To Control Bovine Respiratory Disease In High Health-Risk Cattle, Elliott James Dennis, Ted C. Schroeder, David G. Renter

Department of Agricultural Economics: Faculty Publications

This study’s objective was to estimate net returns and return risk for antimicrobial metaphylaxis options to manage bovine respiratory disease (BRD) in high health-risk feedlot cattle. The effectiveness of antimicrobials for metaphylaxis varies by cattle population. How differing antimicrobial effectiveness translates to net return profitability for heterogeneous cattle populations is less understood. Net returns and return risk were assessed using a net return simulation model adapted to allow for heterogeneity in high health-risk cattle placement characteristics and antimicrobial choice to control BRD. The net return model incorporated how antimicrobials modify BRD health and performance outcomes. Health and performance outcomes were …

Tax Policy: Pay The Price, Gary D. Lynne

Department of Agricultural Economics: Faculty Publications

Taxes are the price we pay in order to obtain many of the outcomes pursued in the shared Other-interest. So, Metaeconomics in contrast to Microeconomics gives a substantive analytical system for dealing with the tax question, because of recognizing the Other-interest. Metaeconomics clarifies that taxation is about paying for, and thus bringing forth the payoffs from that which we share, like recording deeds and titles to private property; enforcing property rights, which is essential to a Market; licensing, registering, and enforcing patents; military, police, and fire services; road and harbor construction and maintenance; dams and reservoirs to provide for water …

Health Policy: Universal Pre-Existing Conditions, Gary D. Lynne

Department of Agricultural Economics: Faculty Publications

Next to food policy, perhaps no domestic policy issue has raised the ire of more people than that related to the healthcare system. The US Affordable Care Act, which was based in and otherwise formulated with a heavy orientation towards the shared Other-interest in health, has been rejected outright by many who see the healthcare system is only to facilitate maximizing one’s own Self-interest. The latter perspective is easily understood, as there is perhaps nothing more in one’s own Self-interest then taking care of one’s health. So, it would be easily expected that many people would consider mainly their own …

Introduction To Metaeconomics, Gary D. Lynne

Department of Agricultural Economics: Faculty Publications

Metaeconomics is fundamentally about the problem of having too much emphasis on the Market or too much emphasis on the Government. It is about the essential need to bring empirical reality and ethics into finding balance: It is essential to achieving a good capitalism. Why? Well, because of the natural tendency to excessive Greed. As DeWaal (2009) would have it, we live in an age of Empathy: Ego based Greed is out. The Greed needs to be tempered, balanced, and perhaps bounded, with Empathy-based ethics. And, as Metaeconomics makes clear, it is because there is a dual nature of human …

Consumer Reactions To E. Coli And Antibiotic Residue Recalls: Utility Maximization Vs. Regret Minimization, Elliott James Dennis, Kayode Ajewole, Jason S. Bergtold, Ted C. Schroeder

Department of Agricultural Economics: Faculty Publications

Food safety remains a major issue to many consumers. Previous studies examining the economic impact of food safety recalls have focused on Class I recalls. Antibiotic residue in meat products, a Class II recall, has increased in consumer importance yet little is known about how much research and development expenditure should be allocated to reduce antibiotic residue pre- and post-harvest. This study compares demand elasticities and the decrease in willingness to pay in response to either an E. coli (Class I) or antibiotic residue (Class II) recall. We compare and contrast two competing behavioral frameworks, Random Utility and Regret Minimizing. …

The Influence Of Crop Insurance Agents On Coverage Choices: The Role Of Agent Competition, Nathan Delay, Hayley Chouinard, Cory Walters, Philip Wandschneider

Department of Agricultural Economics: Faculty Publications

We examine how competition among crop insurance agents affects coverage choice in the federal crop insurance program. Agents may influence producers’ insurance decisions to maximize their total compensation. We develop a theoretical model of producer–agent interaction to examine how loss potential, agent compensation mechanisms, and market competition affect the coverage level selected. Using crop insurance unit-level datasets from five states, we find evidence that agent market concentration and agents’ market share matter in the insurance coverage decisions of producers but that the economic significance of the influence is relatively small. Agent influence over coverage level, premium, and liability choice is …

Tartare Restaurant Menus 2020, Tartare Restaurant

Menus of the 21st Century

J.P. McMahon (an Irish Times contributor) has created a cool, unpretentious room where great flavours in wine and food can be enjoyed without having to pull up a table and tuck your knees under a white tablecloth. It's a sign of how far we've come that cooking of the standard the Tartare team maintain can be served in a relaxed bar setting. Deliciousness does not have to come with a side order of formality.

Dooks Fine Food Menus 2020, Dooks Fine Food

Menus of the 21st Century

There are lots of Yotam wannabes who think a pomegranate seed and a squeeze of lime will cut it. Then there's a band of Irish chefs who worked for Yotam Ottolenghi's London restaurants and cafes and get that it's all about the best ingredients worked until they produce the best flavours. Richard Gleeson came home to Fethard to open Dooks, a brilliant addition to this lovely Tipperary town.

Las Tapas De Lola Menu 2020, Las Tapas De Lola

Menus of the 21st Century

If Vanessa and Anna, the owners, had their way, there would be no seats in their restaurant, just a bar, and a sawdust-covered floor, where delicious small plates are casually served alongside fino and wine. Their Irish customers wanted sit-down dining, so they complied. The welcome is as large as the manu. They serve all the best tapas without the step count that would be clocked up to eat like this on a tapas strip in Spain.

Brownes Of Tuam Restaurant Menu 2020, Brownes Of Tuam Restaurant

Menus of the 21st Century

Once this small-town pub got it's fame from a Saw Doctors song. Now it's known for the cooking of Steven Lane, the grandson of the original owner. Stevie and his wife, Amanda Fahy (who met working in the bar), turned the lights back on in Brownes in 2016, with a shoestring refurbishment to allow them to put all the fun into the food, bringing sweetness back into the sugar town that is Tuam.

Pi Restaurant Menu 2020, Pi Restaurant

Menus of the 21st Century

Pi casually slid on to the Dublin Pizza scene last summer and within weeks had detonated a debate about whether it was the best pizza in the city - we were in the affirmative camp. Pizzaiola/owner Reggie White worked in an office before jacking it in to train with Darina Allen at Ballymaloe, and his obsession with pizza is evident from the first bite of the leoparded, 48 hour fermented base, with it punchy sun-ripened-tomato sauce and creamy, tangy Toons Bridge Fio de Latte on the most simple, perfect Margherita.

Uno Mas Restaurant Menus 2020, Uno Mas

Menus of the 21st Century

Etto was always going to be a hard act to follow, but owners Liz Matthews, Simon Barrett and chef Paul McNamara have made it look effortless. This Spanish-inspired restaurant feels more like Barcelona than Aungier Street, and the bar seating is some of the best in the city. The gildas (Spanish "lollipops" with guindilla peppers, anchovies and olives), chargrilled octopus and flan de queso are unmissable.

Clanbrassil House Restaurant Menus 2020, Clanbrassil House

Menus of the 21st Century

Head chef Grainne O'Keefe, one of the young guns of the Irish culinary scene, only seems to be getting better and better. Clanbrassil House is about sharing plates, mainly cooked over fire, great wine and a team that aren't interested in playing it safe, making it one of the most exciting restaurants in the city.

Chapter One Restaurant Menus 2020, Chapter One

Menus of the 21st Century

Ross Lewis Instagrams regular love letters to Irish food, marvelling at the seen on some pickled herring finished with Lambay crab, or enjoyiing the shift of seasons when roots give way to shoots. The supplier list for Chapter One is where all the good staff starts. The cheffing techniques and tweezers are deployed to enhance what has arrived through the delivery door.

L Mulligan Grocer Restaurant Menus 2020, L Mulligan Grocer

Menus of the 21st Century

Seaneen Sullivan and her business partners saw the beauty of putting great Irish ingredients into the beauty of putting great Irish ingredients into a typical pub setting so the food hugs could be as warm as the boozy ones. No laurels are being rested on here, and a halo of great food has eddied out from the foundation stone that is Mulligans, turning Stoneybatter into a terrific little food village.