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Food Studies Commons™

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2020

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Institution
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Articles 91 - 120 of 185

Full-Text Articles in Food Studies

No. 21: Inclusive Growth And Informal Food Vending In Nairobi, Kenya, Samuel Owuor Jan 2020

No. 21: Inclusive Growth And Informal Food Vending In Nairobi, Kenya, Samuel Owuor

Hungry Cities Partnership

This report presents and analyzes the findings of a city-wide informal food vendors survey conducted by the Hungry Cities Partnership (HCP) in Nairobi, Kenya, in October 2019. It builds on, and should be read in conjunction with previous HCP reports on Nairobi: HCP Report No. 6: The Urban Food System of Nairobi, Kenya (Owuor et al 2017) and HCP Report No. 11, The State of Household Food Security in Nairobi, Kenya (Owuor 2018). This report, which is divided into nine sections, provides an up-to-date overview of the informal food sector in Nairobi’s food system. The next section describes the survey …

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Healthy Eating & Active Living In Childhood In Latinx Households In Spartanburg, Sc: A Community-Engaged Qualitative Research Study On Assets And Challenges, Laura Barbas Rhoden Jan 2020

Healthy Eating & Active Living In Childhood In Latinx Households In Spartanburg, Sc: A Community-Engaged Qualitative Research Study On Assets And Challenges, Laura Barbas Rhoden

Community Based Research

Spartanburg County organizations have engaged in coalition-driven, data-informed work for over a decade related to healthy eating and active living in the community. Work has been exceptional with regard to data gathering, data sharing, and the piloting of evidence-based interventions. Quantitative data, such as BMI data gathered by the Department of Health and Environmental Control (DHEC) countywide through schools, as well as survey results from the Road to Better Health initiative, give some sense of community demographics and needs. However, this large-scale picture reveals little about experiences at the household level and is of limited use in determining ways to …

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Solas Tapas & Wine Bar Menu 2020, Solas Tapas Wine Bar Jan 2020

Solas Tapas & Wine Bar Menu 2020, Solas Tapas Wine Bar

Menus of the 21st Century

At Solas Tapas & Wine Bar the chef, Nick Foley, and front of house, Ann Connell, are serving Mediterranean-style small plates on the Dingle Peninsula. Our favourites include fennel marinated in Dingle gin with toasted almonds, mint, ricotta and sweet tomatoes, and squid stuffed with Annascaul black pudding and parsley butter. This casual spot doesn't discourage drop-in food enthusiasts, but reservations are wise on busy Dingle weekends, such as those for Feile na Bealtaine, Dingle Food Festival and Other Voices.

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Mr Fox Restaurant Menu 2020, Mr Fox Restaurant Jan 2020

Mr Fox Restaurant Menu 2020, Mr Fox Restaurant

Menus of the 21st Century

There's a quiet confidence about Mr Fox - you're unlikely to hear them shouting about how great they are any time now - which makes the food an almost shockingly fantastic surprise when you get there. Every element on every plate has a reason for being there and the nostalgia-laden deserts, like the super split and the coffee iceberger, are a joyful way to end a meal.

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Parallel Precarity: A Comparison Of U.S. And Canadian Agricultural Guest Worker Programs, Anelyse M. Weilere, Kathleen Sexsmith, Laura-Anne Minkoff-Zern Jan 2020

Parallel Precarity: A Comparison Of U.S. And Canadian Agricultural Guest Worker Programs, Anelyse M. Weilere, Kathleen Sexsmith, Laura-Anne Minkoff-Zern

Food Studies - All Scholarship

No abstract provided.

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Michael's Restaurant Menu 2020, Michael's Restaurant Jan 2020

Michael's Restaurant Menu 2020, Michael's Restaurant

Menus of the 21st Century

You can (just about) see the sea from Michael's; more importantly, you can taste it in a way that not many city restaurants manage. Generosity is the spirit here, from the beautifully cooked platters of the freshest fish and seafood glistening with butter to the chats with the customers on which the chef Gareth Smith (or Gas, as everyone knows him) lavishes the rest of his time. If you're a fish-or seafood-loving family, this is your place.

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The Tannery Restaurant Menu 2020, The Tannery Restaurant Jan 2020

The Tannery Restaurant Menu 2020, The Tannery Restaurant

Menus of the 21st Century

The chef Paul Flynn and his wife, Maire, didn't invent the idea of a world-class restaurant in a small town. But they've been doing it for more than 20 years in Dungarvan, hosting cookery-school students, visiting celebrity chefs (who talk of memorable Downeys Bar experiences for years to come) and greenway explorers. The food is stellar- and what has also endured is the pride that they are doing this in their beloved hometown.

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Inis Meain Restaurant & Suites Menu 2020, Inis Meain Restaurant & Suites Jan 2020

Inis Meain Restaurant & Suites Menu 2020, Inis Meain Restaurant & Suites

Menus of the 21st Century

It's one thing growing your own vegetables. It's another thing bringing the soil to grow them over to the island by boat and mulching it with seaweed in winter to keep your patch of precious fertility flourishing on a windswept rock. Inish Meain is a magical island, and this is a restaurant that does it enormous justice, serving food grown just outside the window or fished from a spot you can see on the extraordinary vista of ocean as you dine.

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Pilgrim's Restaurant Menu 2020, Pilgrim's Restaurant Jan 2020

Pilgrim's Restaurant Menu 2020, Pilgrim's Restaurant

Menus of the 21st Century

"Did you have the spuds?" Regulars at Pilgrim's are evangelical about Mark Jennings's oak-smoked potatoes, with good reason. These bad boys are smoked and roasted, crushed open and then finished in a deep-fryer before being tossed in a balsamic glaze. Jennings and his partner, Sarah-Jane Pearce, opened their relaxed dining room in 2015 with a focus on the foraged, local and seasonal. The list of local suppliers displayed on the back of the menu is actually longer than the short but perfectly formed list of dishes, which changes constantly. Make the pilgrimage to Rosscarbery to experience this cooking in this …

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For Food Space: Theorizing Alternative Food Networks Beyond Alterity, Renata Blumberg, Helga Leitner, Kirsten Valentine Cadieux Jan 2020

For Food Space: Theorizing Alternative Food Networks Beyond Alterity, Renata Blumberg, Helga Leitner, Kirsten Valentine Cadieux

Department of Nutrition and Food Studies Scholarship and Creative Works

In response to calls by scholars to deepen theoretical engagement in research on Alternative Food Networks (AFNs), in this article we critically discuss and assess major theoretical approaches deployed in the study of AFNs. After highlighting the strengths and limitations of each theoretical approach, we provide an alternative framework – which we refer to as the Geographical Political Ecology of Food Systems – that integrates the contributions that have emerged in the study of the alternative geographies of food with an understanding of capitalist processes in the food system. We do this by bringing together literature on the political ecology …

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The Immigrant-Food Nexus: Borders, Labor, And Identity In North America, Laura-Anne Minkoff-Zern, Sea Sloat Jan 2020

The Immigrant-Food Nexus: Borders, Labor, And Identity In North America, Laura-Anne Minkoff-Zern, Sea Sloat

Food Studies - All Scholarship

This chapter addresses why immigrant farmers are so unlikely to participate in USDA direct financial assistance programs, despite immigrant farmers’ growth as a new group of farmers and particularly as a group that the USDA declares they want to support. We contend that the standardization of practices and bureaucracy inherent in receiving USDA assistance stands in stark opposition to the agrarian norms and practices of immigrant farmers and hinders their participation in USDA opportunities. The requirements of standardization help to maintain a racialized class boundary in US agriculture today, playing a large role in preventing immigrant farmers from moving up …

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No. 42: The Role Of Infrastructure Access In Urban Household Vulnerability To Food Insecurity In Southern Cities, Cameron Mccordic, Bruce Frayne, James Sgro Jan 2020

No. 42: The Role Of Infrastructure Access In Urban Household Vulnerability To Food Insecurity In Southern Cities, Cameron Mccordic, Bruce Frayne, James Sgro

Hungry Cities Partnership

The geographical concentration of poverty in informal neighbourhoods across cities is a common socioeconomic feature of the urban form. Many of these impoverished areas also suffer from limited access to urban infrastructure. Given the expense and planning necessary to develop urban infrastructure, these areas are socially vulnerable in part because of their exclusion from urban master plans. This vulnerability is made more severe by the knock-on impacts of limited infrastructure access on other aspects of human insecurity. This paper uses HCP data to assess the predictive relationship between household infrastructure access and food insecurity across five case-study cities (Mexico City, …

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No. 40: Food Retailing Transitions And New Retail Businesses In Nanjing, China, Ning Dai, Zhenzhong Si Jan 2020

No. 40: Food Retailing Transitions And New Retail Businesses In Nanjing, China, Ning Dai, Zhenzhong Si

Hungry Cities Partnership

China’s food retailing sector is transitioning towards a digitalized consumer society in the context of widespread food safety anxiety. At the forefront of this transition is an innovative form of food retailing called New Retail Businesses (NRBs). Based on field research and interviews with key stakeholders in Nanjing, this study outlines distinctive features of NRBs in contrast to the conventional food system. It also points out that NRBs have shared goals with the government’s Vegetable Basket Project. Thus the implementation of this project in Nanjing has propelled the growth of a local NRB. Equipped with an integrated ecological food supply …

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No. 38: Reconceptualizing Informal Economic Governance: Implications From Cape Town, South Africa, Graeme Young Jan 2020

No. 38: Reconceptualizing Informal Economic Governance: Implications From Cape Town, South Africa, Graeme Young

Hungry Cities Partnership

As awareness of the centrality of informality in urban development processes in the Global South is slowly incorporated into the international development agenda, a full understanding of the myriad ways in which informal economic activity is governed has become increasingly urgent. This discussion paper seeks to address this need through an analysis of informal economic governance in Cape Town, South Africa. It first outlines a general theoretical framework for understanding the governance of informal economies that focuses on the logics that inform governance, the systems in which governance take place, the modes in which governance operates, and the forms that …

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Firehouse Bakery Restaurant Menu 2020, Firehouse Bakery Jan 2020

Firehouse Bakery Restaurant Menu 2020, Firehouse Bakery

Menus of the 21st Century

If you love Patrick Ryan and Laura Moore's bakery and cafe in Delgany, Co Wicklow, you should head to Heir Island, in west Co Cork, for a class at their renowned bakery school. If you don't fancy taking a boat to your sourdough (although it's less than five minutes by sea to Heir Island from mainland), the east-coast home of Firehouse Bakery serves up stunning sourdough, wood-fired-oven pizza, and divine cookies, cakes and pastries.

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The Dough Brothers Restaurant Menu 2020, The Dough Brothers Jan 2020

The Dough Brothers Restaurant Menu 2020, The Dough Brothers

Menus of the 21st Century

Rolling dough on Middle Street since 2016, the Dough Brothers continues to serve up blisteringly good pizzas. the process is on view for all to see in the open-plan kitchen, where the wood-fired pizza oven takes centre stage.

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Shells Seaside Bakery Menu 2020, Shells Seaside Bakery Jan 2020

Shells Seaside Bakery Menu 2020, Shells Seaside Bakery

Menus of the 21st Century

Perched on Strandhills stunning coastline, shells Seaside Bakery & Cafe specialises in comfort food flavoured with a breath of fresh sea air. Don't leave without trying a baked good - they have three bakers working with them to create daily delicacies of brown bread, croissants, scones and hot cross buns.

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Wine & Brine 2020, Wine And Brine Jan 2020

Wine & Brine 2020, Wine And Brine

Menus of the 21st Century

Restaurants are canaries in the mine when it comes to chilly economic breezes, but, as we saw during the last crash, tough times can produce impressive cooking. As a restaurant in a small town over the Border, Wine & Brine has to work hard to provide value for local customers and attract visitors. This, as a certain guide might say, is a restaurant worth the trip.

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Grano Restaurant Menus 2020, Grano Restaurant Jan 2020

Grano Restaurant Menus 2020, Grano Restaurant

Menus of the 21st Century

An Italian mother shephered this brilliant Stoneybatter restaurant into being in the depths of an Irish winter when she flew in with a suitcase of still grass stems for rolling the handmade fileja pasta. Robert Mungo's mother has gone home, but her stamp remains, and Grano has been the best addition to Stoneybatter since L Mulligan Grocer opened its door.

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Adare 1826 Restaurant Menu 2020, Adare 1826 Jan 2020

Adare 1826 Restaurant Menu 2020, Adare 1826

Menus of the 21st Century

As Limerick's reputation for good food continues to grow, the chef who brought his skill to the area, Wade Murphy, continues to do what he does best in this lovely roadside restaurant. The roof may be thatched but the methods are very much today, and Murphy is fanatical about local incredients and a great ambassador for Irish food.

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Host Restaurant Menu 2020, Host Restaurant Jan 2020

Host Restaurant Menu 2020, Host Restaurant

Menus of the 21st Century

Host is like a chink of a much more cosmopolitan city shining through the suburban Dublin village of Ranelagh. They follow the winning neighbourhood formula of sharing plates, natural wine and sharply dressed staff, but the handmade pasta and general vibe that your wish is their command tip it over the edge. A Host in every neighbourhood would do much to alleviate the stresses of modern life.

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Etto Restaurant Menus 2020, Etto Restaurant Jan 2020

Etto Restaurant Menus 2020, Etto Restaurant

Menus of the 21st Century

Got a birthday coming up? Go to Etto. Anniversary? Etto. Want to cheer yourself up with a fantiastic lunch on a rainy Monday? Etto. Has a restaurant ever been as loved in Dublin before? It seems to be everyne's favourite (everyone who has eaten there anyway), and they rarely (ever?) put a foot wrong, with their seasonal, modern Italian/Irish menu, eclectic wine list and sunny staff.

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Bastible Restaurant Menus 2020, Bastible Restaurant Jan 2020

Bastible Restaurant Menus 2020, Bastible Restaurant

Menus of the 21st Century

Barry Fitzgerald and Claire-Marie Thomas's neighbourhood bistro has been a cornerstone of the Dublin dining scene since opening, in 2015, and is a major part of the new wave of restaurants taking the capital up several notches on a globally recognised level. It's still as good as ever and not sitting still for a second. Sunday lunch here is the ultimate reward after a trying week.

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The Legal Eagle Restaurant Menus 2020, Legal Eagle Jan 2020

The Legal Eagle Restaurant Menus 2020, Legal Eagle

Menus of the 21st Century

If only all pubs could grow up to be like this revamped veteran beside the Four Courts. The evolution of the Legal Eagle under the talented restaurateur Elaine Murphy put a dream list of Irish food, craft beer and cider, and gutsy flavours into the spotlight. There are toasties here and cote de boeuf for a spendy splurge, continuing Murphy's theme of unpretentious, always tasty Irish food.

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Eastern Seaboard Restaurant Menus 2020, Eastern Seaboard Restaurant Jan 2020

Eastern Seaboard Restaurant Menus 2020, Eastern Seaboard Restaurant

Menus of the 21st Century

It's the small touches that I remember from a lovely meal in this Drogheda restaurant: creative, ambitious ideas like the smoked oyster mayonnaise for dipping pencil thin bread sticks baked in the sister Brown Hound bakery, next door. This is a restaurant that started out great and keeps getting better.

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Kai Restaurant Menus 2020, Kai Restaurant Jan 2020

Kai Restaurant Menus 2020, Kai Restaurant

Menus of the 21st Century

Jess Murphy isn't the sort of chef who'll fire off an email to a supplier and wait for the boxes to arrive in the door. She's more likely to pull on her wellies, zip up her orange anorak and go down to the farm to see and taste it. If there were a Pulitzer prize for provenance, then the Irish Times cookery writer would be a contender. It's the starting point that makes the food in her Galway restaurant sing.

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Ard Bia At Nimmos Restaurant Menus 2020, Ard Bia At Nimmos Jan 2020

Ard Bia At Nimmos Restaurant Menus 2020, Ard Bia At Nimmos

Menus of the 21st Century

Aoibheann McNamara is a bona fide trailblazer. Her team at Ard Bia, led by the restaurant's manager, Amelia Colleran, take inspiration from McNamara's love of travel and slow food when it comes to their menu. Vegans will love their vegan breakfast and daily vegan stew of the day; nonvegans will love Middle Eastern and Mediterranean inspired dishes featuring the best of Irish ingredients, such as Gubbeen cheese, Hegarty cheddar, Colleran's ham, Burren Smokehouse salmon and Galway goat's yogurt. Even after nearly two decades of serving food in Galway, the Ard Bia family still have their finger firmly on the pulse.

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Pudding Row Cafe Menu 2020, Pudding Row Jan 2020

Pudding Row Cafe Menu 2020, Pudding Row

Menus of the 21st Century

The buzz of conversation as you walk up the stairs into this first floor cafe is the sound of summer. A trip (or several) to Pudding Row has become an unmissable part of family stays in Sligo. A perfect day involves wrestling a surfboard in Inniscrone for a couple of hours and then heading over to Easkey rubbery-kneed with the hunger, to tuck into Dervla James's cooking. I'm already planning this year's visit.

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Ubh Cafe Menu 2020, Ubh Cafe Jan 2020

Ubh Cafe Menu 2020, Ubh Cafe

Menus of the 21st Century

Having paid her dues working in fine dining, the pastry chef Emma Spain decided to rediscover her passion for a simpler approach to cooking by opening Ubh, in early 2017. Her partner, Shane Byrne, roasts the coffee while their team of cooks, baristas and floor staff work with Spain to design a menu that changes every other week. On the roster are Dunlavin Dairy milk, Gubbeen cheese and chorizo, Toons Bridge ricotta, Garryhinch Wood mushrooms, local egg supplier Chick O'Loughlin (best name ever for an egg supplier?) and local Polish bread baker Richard Kamola. Regulars are obsessed with their mushrooms …

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Ox Restaurant Menu 2020, Ox Restaurant Jan 2020

Ox Restaurant Menu 2020, Ox Restaurant

Menus of the 21st Century

Chefs still get in a spin about fine dining in Ireland, try too hard, throw too many things into Squeezy bottles and get so stressed about it all that you can nearly taste the hydrocortisone on the plate. Stephen Toman knew exactly what he wanted to do in Ox when he opened it with the king of front of house Alain Kerloc'h six years ago. The aim was to keep getting better. And it has. Ox is wonderful.

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