Food Studies Commons^™

Loam Restaurant Menus 2020, Loam Restaurant

Menus of the 21st Century

There's no place like Loam. Enda McEvoy is an ingredient nerd who makes it his business to get to know the people who grow, catch and farm his food. He treats every part of the food thoughtfully and is alway exploring ways to turn waste into taste, but not in a preachy way. Most diners won't even notice the quiet revolution he's staging behind the pass in a restaurant named after the rich crumbly soil that grows the best food.

Sage Restaurant Menu 2020, Sage Restaurant

Menus of the 21st Century

Kevin and Reidin Aherne have become a serious employer in Midleton, with almost three dozen staff between the restaurant and casual dining operation in a stone courtyard off Main Street. Their approach is proof that if you build it on what grows and grazes and swims around you they will come. Sage's 12 mile menu always made food sense, and the success they've made of it shows others how much business sense it can make too.

Dela Restaurant Menus 2020, Dela Restaurant

Menus of the 21st Century

The husband and wife team of Margaret and Joe Bohan specialise in plot to plate food at their Galway restaurant, sourcing as much produce as possible on their organic farm in Moycullen in Co Galway, for their head chef, Sylvain Gatay to cook with. On the farm they're expanding their growing patches to include vegetables that would otherwise be difficult or cost-prohibitive for them to source. Think padron peppers, yellow pear tomatoes and cucamelons, alongside garlic, kalette and celery, grown sustainably and organically from seed by the Bohans. Acres of heart and soil is what makes this family restaurant so …

Tiller And Grain Restaurant Menu 2020, Tiller And Grain

Menus of the 21st Century

Claire Dowling was still testing her menu on customers when I took one of the small seats in the back of her lovely cafe and loved every mouthful. Another Ottolenghi graduate, she has brought the lunch offering in Dublin's city centre up several notches. When Niall Davidson's new place opens just up the road, later in the summer, this looks set to become quite a food quarter.

Meet Me In The Morning Menu 2020, Meet Me In The Morning

Menus of the 21st Century

Or the afternoon. It's not time-dependent. What is certain is that you will get delicious food here in this bespoke place where they pack more flavour into one bowl than some restaurants get into whole tasing menus. The sourcing is impeccable, and the opening of their second operation, Loose Canon, has not dimmed the focus that this professional operation brings to things.

Alma Restaurant Menu 2020, Alma Restaurant

Menus of the 21st Century

There are family operations, and then there's Alma. Six members of the Parisi family opened this Argentinean cafe earlier this year, with Alejandro and Lucrecia, the parents, in charge, and their four daughters doing everything from front of house to social media. Alma's brunch menu, with dulce de leche pancakes, and steak, eggs and chimichurri, has added something different to an eggs-Benedict-saturated scene, and customers show their appreciation by queuing down South Circular Road at weekends.

Locks Restaurant Menu 2020, Locks Restaurant

Menus of the 21st Century

Cosy in winter, washed with simmering canal light in summer, Locks is one of my favourite restaurants anywhere. It has a lot to do with the calm sense you get when you walk in here that you are among people, chefs and front of house staff who know precisely what they're doing and how to do it.

The Greenhouse Restaurant Menu 2020, The Greenhouse Restaurant

Menus of the 21st Century

Occasion dining with all it's props - the linen, the Frenchness, the heel-clicking precision service, the sterling-silver table scrapers - have been getting a bad rap in recent years as the trends rush towards informality. But Michael Viljanen has continued to fly the crisply starched flag. It helps that he's got a fiendish flavour sense and works French classics to perfection in the service of meals that are truly occasions.

Dax Restaurant Menu 2020, Dax Restaurant

Menus of the 21st Century

Graham Neville's cooking feels slightly under the radar. First he was in the member's club that was Restaurant Forty One, on St Stephen's Green in Dublin. Then he moved to the business-district basement restaurant that is Dax. Throughout that cooking career he has been creating the kind of food that would be starred in another city. His food is subtle and utterly delicious.

Ichigo Ichie Restaurant Menu 2020, Ichigo Ichie Restaurant

Menus of the 21st Century

Sitting at the chef's counter in this black-box space, you could be anywhere where deliciousness is taken deadly seriously. Dinner here could be intense, but it's not, thanks to the combination of happiness and cooking skills that Takashi Miyazaki brings to his dream restaurant. You are watching a man in his element, and the food he hands you tastes of joy.

Forest & Marcy Restaurant Menu 2020, Forest & Marcy

Menus of the 21st Century

If there were a poster child for modern Irish food in the capital, it's hard to think of a better candidate than Forest & Marcy. If there were a poster dish, the fermented potato bread with bacon and cabbage would win every time. Ciaran Sweeney and team quietly go about their business in this neighbourhood kitchen, taking the best Irish produce they can find, doing little to it and making their guests very happy.

Liath Restaurant Menu 2020, Liath Restaurant

Menus of the 21st Century

Damien Grey's follow-up to the hugely successful Heron & Grey has already surpassed the original, with a tasting menu consisting of his most spellbinding dishes from the past few years and a newly revamped room that feels more like Scandinavia than south Co Dublin. All eyes will be on the Michelin awards this autumn to see if he regains his star, but that already seems like a done deal.

Grow Hq Restaurant Menu 2020, Grow Hq

Menus of the 21st Century

You might recognise Grow HQ as the backdrop for the RTE TV series Grow Cook Eat. In the Grow HQ cafe, the head chef, JB Dubois, works closely with the head grower, Richard Mee, to design a cafe menu that makes the most of the produce grown on site, paired with great local supplies like Seagull Bakery, with it's sourdough. All dishes are available in Little GIYer size for under 12's. Check out the monthly junior cookery club and the Grow Cook Eat children's camps held throughout the year.

Old Street Restaurant Menu 2020, Old Street Restaurant

Menus of the 21st Century

Having two small children themselves, Mark and Adriana Fitzpatrick had family dining high on the priority list when they opened Old Street, in 2019. High chairs and nappy changing were a given, as was a thoughtful children's menu with the option of half-sized portions of adult dishes. Last year they introduced kids-eat-free Sundays (one child for each adult) and sealed their fate as the go-to family Sunday lunch spot on the northside of Dublin.

Bujo Restaurant Menu 2020, Bujo Restaurant

Menus of the 21st Century

The day Michael Sheary's daughter was born, in 2014, he made a promise he was going to do something to make the world a better place for her to live in. With a background in hospitality, and after several trips to the United States, he saw an opportunity for an Irish Burger joint - BuJo - with "a Michelin-starred approach to sourcing and sustainability". He hired Grainne O'Keefe (of Clanbrassil House), and they spent two years working on the concept before BuJo opened, in early 2018. Almost every ingredient they use is Irish, with grass-fed beef and potatoes from north …

Bia Rebel Menus 2020, Bia Rebel

Menus of the 21st Century

We see Ireland and Japan as two island nations with so much wonderful produce to choose from. We fuse these two cultures together to create a delicious, addictive bowl of savoury goodness. A proper meal in a bowl, for all the family.

Grandma’S Meatballs And Syrian Sweets: Food Is Home, Anke Klitzing

Other resources

Abstract: Food plays a strong part in the formation and maintenance of our identity, and is intimately linked with memory and a sense of home. Meals are an important site of socialisation and the tastes and smells of our childhood often recall the nurture and affirmation of identity received at that time. Individual foodways are anchored in the family, which in turn is embedded in regional foodways and cuisine

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

Articles

No abstract provided.

Food System Resilience In The Face Of Covid-19: A Study Of Maine’S Food Sovereignty Movement, Hania M. Lincoln Lenderking

Honors Theses

As the COVID-19 pandemic has exposed the vulnerabilities in the United States’ industrialized food system, the need for a more resilient alternative is stronger than ever. In Maine, food sovereignty - the right of people to determine their own food system - has been enacted at the local level through the adoption of the Local Food and Community Self-Governance Ordinance (LFCSGO). Using unstructured interviews with leaders of Maine’s food sovereignty movement conducted prior to the pandemic, this study aims to link food sovereignty in Maine to the concept of food system resilience. Participants defined food sovereignty specifically in relation to …

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 …

Food Accessibility Related To The Double Your Dollar Program, Julia Carlson, Heather Friedrich, Mechelle Bailey, Curt Rom

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

The Double Your Dollar (DYD) Program is a program that gives Supplemental Nutrition Assistance Program (SNAP) beneficiaries and Senior Farmers Market Nutrition Program (SFMNP) participants match dollars to spend at local farmers markets. The DYD’s goal is to incentivize healthy eating among individuals of low income and promote spending at farmers markets. Food insecurity affects over 60,000 individuals in Washington and Benton counties in Arkansas. The aim of this study was to assess how the DYD program impacted users’ food accessibility and how the program could be improved for the future. A survey was used to address basic demographics, type, …

The Effects That Family Form And Medical Practices Have On The Willingness Of Consumers To Adopt Entomophagous Practices, Mackenzie Conlon

Undergraduate Honors Thesis Projects

To help reduce amounts of destructive methane produced by livestock, climate activists are advocating for the inclusion of entomophagy in the mindset and culinary choices of Western society. Entomophagy, customary in most regions of the world, is seen as a deviant and disgusting food practice by most Westerners. In order to challenge this perception, producers of insect-based products are changing the appearance and marketability of their commodities. To successfully target markets, they need to determine the ideal household for entomophagy acceptance. My research tests the hypothesis that family form and medical practices affect the willingness of consumers to adopt these …

The Impact Of Income On Nutrition: A Case Study Of Northern Mozambique, Hunter Swanigan, Lawton Lanier Nalley

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

In 2017, Mozambique ranked as one of the least developed countries in the world by measures of health, education, and income. With a minimal annual income, purchasing adequate food to meet recommended levels of nutrients for a healthy diet is difficult, leaving 40% of the country undernourished. This study analyzed what foods are available during the dry months (hungry season) of May through October in the Nampula province of Mozambique to determine if it is possible to meet recommended levels of nutrients from purchasing and growing food. Three different levels of income were used to determine what percentage of the …

Anti-Colonial Foodways: Food Sovereignty In Post-Katrina New Orleans, Clara Zervigon

Scripps Senior Theses

After centuries of colonization, the geographies and social relations of New Orleans are incredibly unequal. While many in the city were aware of this fact, the destruction brought on by Hurricane Katrina in 2005 laid bare all the problems built into the city’s environment and culture.

New Orleanians are subject to neocolonial power structures, and creating a more localized and democratic food system is a method in which we seek to subvert these systems. While this has been an ongoing process, Katrina both solidified the need and provided the conditions for greater change in our local foodways. In this thesis, …

Flavour Profile (Vanilla: A Global History), Rosa Abreu

Publications and Research

No abstract provided.

The World Was His Garden, Anne-Taylor Cahill

Philosophy Faculty Publications

The article focuses on botanist, David Fairchild and museum, Fairchild Tropical Botanic Gardens located in Coral Gables, Florida.

Jibaritos Y Más: The Impacts Of Migration, Gentrification, And Cultural Maintenance On Chicago-Puerto Rican Cuisine, Emilio Araujo

Pomona Senior Theses

An analysis of the history of Puerto Rican cuisine from first contact between Indigenous Taínos and Spanish explorers to present day Chicago-Puerto Rican cuisine. This thesis will examine the development of Puerto Rican national cuisine as part of growing nationalism in the late nineteenth century and again in the early twentieth century. As Puerto Rican migrants settle in Chicago, they bring their cuisine with them and Puerto Rican national cuisine changes in their new context to become Chicago-Puerto Rican cuisine. This new cuisine grows along with the Chicago-Puerto Rican community and is impacted by transnational forces as well as gentrification …

Contemporary Art And Food: An Examination Of Three Case Studies Using Anthropology And Diaspora As Key., Viridiana S. Mayagoitia

Dissertations and Theses

Food-related artworks are as crucial to understanding culture as other mediums in art like painting, installation, sculpture, and drawings. From Greek and Roman mosaics, Egyptian banquet scenes, to Renaissance frescoes and Flemish still-life paintings, the depiction of food and meals has had multiple meanings. Food as a medium in Western contemporary art was introduced in the 1930s by the Italian Futurists’ banquets, which celebrated modernity and technology underlying social and political commentary. It continued throughout the 1960s with performance art, conceptual art, and happenings, and in the 1970s with the Fluxus movement’s exploration of the boundaries between art and life. …

Spices, Spirituality, And Scarcity: Experiences Of Food And Drink In The Middle Ages, Thomas Nelson

History - Master of Arts in Teaching

I. Synthesis Essay………………………….......3

II. Primary Documents and Headnotes………27

III. Textbook Critique…………………………...37

IV. New Textbook Entry………………………...40

V. Bibliography…………………………………..49

The Role Of Food And Culinary Customs In The Homing Process For Syrian Migrants In California, Sally Baho

University of the Pacific Theses and Dissertations

This interdisciplinary thesis explores the foodways of six Syrian migrant families, both immigrants and refugees, in California and the role that culinary customs play in their homing process. The homing process is the dynamic way in which people create home according to their life circumstances: food, eating, and culinary customs after migration in this case. Home is not only the place where people live, but also, where they come from and how they feel comfortable; home is both a physical space and an abstract concept. Home, and the various definitions of home, are mapped out in this project because understanding …