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Articles 1 - 30 of 82
Full-Text Articles in Food Studies
Still With Us: Formative Imperatives In The History Of Material Irish Whiskey, C. 1324-1980, Fionnán O'Connor
Still With Us: Formative Imperatives In The History Of Material Irish Whiskey, C. 1324-1980, Fionnán O'Connor
Theses, Doctoral
Whiskey is regularly discussed as a drink entwined with Irish history and society. That history, however, has usually been read as the immaterial social history of a single material commodity. It does not consider the varied, often dissimilar beverages that have been consumed as ‘whiskey’ or as ‘uisce beatha’. Even within the more recent history of the Irish whiskey industry, most of the grain recipes of Ireland’s closed distilleries have largely passed out of trade memory. This thesis examines the evolution from c.1324 to 1980 of amorphous whiskeys, indebted to their historical moments and materially responsive to their agricultural, …
New Dimensions In Dining: A Review Of The Gastronomic Evolution Of 3d Printed Foods From 2013-2024 And Beyond., Roisin Burke
New Dimensions In Dining: A Review Of The Gastronomic Evolution Of 3d Printed Foods From 2013-2024 And Beyond., Roisin Burke
Articles
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 …
Exploring The Significance Of The Traditional Chef’S Uniform In Making Sense Of Professionalism In Culinary Arts Using Interpretative Phenomenological Analysis, Orla Mc Connell
European Journal of Food Drink and Society
Previous studies have found that professionalism is an important success factor for chefs. Yet, research on what professionalism “means” to chefs, and how they “make sense” of it, is currently underexplored. While there is some evidence of the significance of the traditional chef’s uniform in professional identity formation, it also needs further consideration. Culinary arts lecturers and chefs have already contributed to these discussions, but the student voice remains largely unknown. Alongside this, there is no prior research specifically on professionalism in culinary arts in Ireland. Therefore, a research gap emerged, which this paper intends to address. Using interpretative phenomenological …
Bibliometric Analysis Of Graduate Theses Written In The Field Of Gastronomy In 2021, Sadiye Aslan, Lokman Toprak
Bibliometric Analysis Of Graduate Theses Written In The Field Of Gastronomy In 2021, Sadiye Aslan, Lokman Toprak
University of South Florida (USF) M3 Publishing
In this research, it is aimed to analyze the researches of the postgraduate theses written between January and December in the field of gastronomy in 2021, and to analyze the changes in the research based on which arguments and which data. In this study, in which postgraduate theses are examined, it is aimed to examine the method, sample, and the department in which they are published in the theses on Gastronomy. Descriptive survey model was used in the study. The sample of the study, among the theses registered to YÖK Thesis Center, was reached as a result of scanning with …
Turning Ubud Into Unwto's Prototype For A World Gastronomic Destination Through Gastrodiplomacy, Alessandro Kurniawan Ulung
Turning Ubud Into Unwto's Prototype For A World Gastronomic Destination Through Gastrodiplomacy, Alessandro Kurniawan Ulung
Global: Jurnal Politik Internasional
In 2019, the Indonesian Government proposed Ubud in Bali to become the United Nations World Tourism Organization (UNWTO) 's prototype for a world gastronomic destination. It turned out that, despite its rich inventory of gastronomic assets and attractions, Ubud met with challenges when convincing UNWTO to give it the title. To deal with this problem, the Indonesian Government practised gastrodiplomacy to influence UNWTO to endorse Ubud as the world gastronomic destination. This research, therefore, aims to explain the implementation of Indonesia's gastrodiplomacy. By using a qualitative method with interpretative analysis in place, I argued that the Government used gastrodiplomacy to …
Family Dining: Food And Drink In The Sopranos – A Gastrocritical Approach, Lisa Davies
Family Dining: Food And Drink In The Sopranos – A Gastrocritical Approach, Lisa Davies
Dissertations
This thesis uses gastrocriticism to explore food and drink in the 86 episodes of the long-form narrative HBO television series The Sopranos. Gastrocriticism is an emerging branch of literary criticism that draws on scholarship from a range of disciplines such as sociology, anthropology and cultural studies. A deeper understanding of the series was gained by using a structured framework of enquiry to explore narrative, setting, characterisation and genre through the lens of food and foodways. The Sopranos is a story of an Italian-American crime family and food is abundant in the series and bound up with the identity of …
Scope Of Rural Tourism Inroads Through Nonvegetarian Gastronomic Tradition In Western Himalayas: The Hindu’S Bakrid, Rohit Chauhan
Scope Of Rural Tourism Inroads Through Nonvegetarian Gastronomic Tradition In Western Himalayas: The Hindu’S Bakrid, Rohit Chauhan
University of South Florida (USF) M3 Publishing
This study explores the potential of rural gastronomic capital as tourism product in Shimla district of Western Indian Himalayas keeping in view the sustainable community-based approach. Bottom-up community driven approach is essential for sustainable tourism development and the state under study accounts for 89% of rural population. Gastronomic tradition is one such approach involving a large number of populations bringing them direct benefits. In this study a mixed research design was adopted for first identifying themes and lately looking for scope in a broader area. For getting initial idea 16 interviews were conducted. Upon analyzing the responses from this pilot …
Market Segmentation Of Wine In Ireland: Are We Fostering A Desirable Consumption Culture?, Enea Bent
Market Segmentation Of Wine In Ireland: Are We Fostering A Desirable Consumption Culture?, Enea Bent
Dissertations
The aim of this research is to evaluate the wine sector in Ireland and its impact on the wine consumption culture that is being promoted here as a result. With supermarkets leading in terms of sales, this study evaluates the product offering of the various types of retailers and the attainability of the same to different demographics of consumer. A high level of government intervention in the industry is highlighted throughout the study, the intention and subsequent successes and failures are examined. A comparison to the rest of Europe and the United Kingdom is carried out to understand Ireland’s position …
Exploring Food Traditions Within The Four Quarter Days Of The Irish Calendar Year, Caitríona Nic Philibín
Exploring Food Traditions Within The Four Quarter Days Of The Irish Calendar Year, Caitríona Nic Philibín
Dissertations
This study explores food traditions in the four quarter days of the Irish calendar year. Imbolg or St. Brigid’s Day, Bealtaine, Lughnasa and Samhain mark significant moments in the agricultural calendar. Food traditions, customs and practices relating to these days are recorded in the abundant resources of the collections in the Folklore Department, University College Dublin. However, to date, with few exceptions, little food specific research has been carried out on these collections. This thesis aims to begin to fill that gap whilst highlighting many opportunities for further research. Throughout this process we witness the illumination of a rich food …
New Beginnings In Reading (Irish) Literature: A Gastrocritical Look At George Moore's 'Home Sickness' And Colm Toibin's Brooklyn, Anke Klitzing
New Beginnings In Reading (Irish) Literature: A Gastrocritical Look At George Moore's 'Home Sickness' And Colm Toibin's Brooklyn, Anke Klitzing
Conference papers
This chapter showcases gastrocriticism as a new beginning in literary theory and criticism, offering new readings of (Irish) literature. Gastrocriticism is an emerging form of literary criticism focused on human relationships with each other and to the natural world through food. It is informed by the concepts and insights of gastronomical scholarship and Food Studies and pays particular attention to the role food and foodways play in literary writing. The texts investigated here explore new beginnings themselves. In George Moore’s ‘Homesickness’ (1903), an emigrant on a return visit from America must decide between a farmer’s life in Ireland and his …
From The Dark Margins To The Spotlight: The Evolution Of Gastronomy And Food Studies In Ireland, Máirtín Mac Con Iomaire
From The Dark Margins To The Spotlight: The Evolution Of Gastronomy And Food Studies In Ireland, Máirtín Mac Con Iomaire
Books/Book Chapters
For many years, food was seen as too quotidian and belonging to the domestic sphere, and therefore to women, which excluded it from any serious study or consideration in academia. This chapter tracks the evolution of gastronomy and food studies in Ireland. It charts the development of gastronomy as a cultural field, originally in France, to its emergence as an academic discipline with a particular Irish inflection. It details the progress that food history and culinary education have made in Ireland, suggesting that a new liberal / vocational model of culinary education, which commenced in 1999, has helped transform the …
Applying A Food Studies Perspective To Irish Studies, Máirtín Mac Con Iomaire
Applying A Food Studies Perspective To Irish Studies, Máirtín Mac Con Iomaire
Books/Book Chapters
Food studies and Irish Studies stem from the same ‘studies’ phenomena and share many similarities in their journeys from the margins to becoming established academic disciplines. A common feature of the new academic studies movement, whether French, gender, postcolonial, cinematic, African, Irish or food is their interdisciplinary or transdisciplinary nature. They become more than any one discipline and scholars within these new fields continuously investigate from various angles, often adopting ‘self-reflexivity’ as an approach. Stereotypical postcolonial notions of the drunken or ‘stage Irishman’, or food’s association with the quotidian domestic, and therefore, feminine, led some academics up until relatively recently …
Reimagining Irish Food Ways For The Twenty-First Century, Mairtin Mac Con Iomaire, Lillis Laoire
Reimagining Irish Food Ways For The Twenty-First Century, Mairtin Mac Con Iomaire, Lillis Laoire
Articles
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, …
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
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
Articles
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 …
Size Matters: The Values Behind Basque Food, Font And Semiotics, Kerri Lesh
Size Matters: The Values Behind Basque Food, Font And Semiotics, Kerri Lesh
BOGA: Basque Studies Consortium Journal
Text production indexes a set of values as semiotics are utilized to market gastronomic products. These values are referenced through the language used, various font styles and sizes, and the food being promoted. The Basque Country has become a “Culinary nation,” world-renowned for its unique culture and gastronomy. This paper looks at how semiotics are used to create value in marketing locally-made wine and cider. A ubiquitously seen Basque font is used for both cider and wine to reference traditional components of Basque culture, while font size on Rioja Alavesa wine labels stresses the distinction between neighboring regions. The use …
Solas Tapas & Wine Bar Menu 2020, Solas Tapas Wine Bar
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.
Mr Fox Restaurant Menu 2020, Mr Fox Restaurant
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.
Michael's Restaurant Menu 2020, Michael's Restaurant
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.
The Tannery Restaurant Menu 2020, The Tannery Restaurant
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.
Inis Meain Restaurant & Suites Menu 2020, Inis Meain Restaurant & Suites
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.
Pilgrim's Restaurant Menu 2020, Pilgrim's Restaurant
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 …
Firehouse Bakery Restaurant Menu 2020, Firehouse Bakery
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.
The Dough Brothers Restaurant Menu 2020, The Dough Brothers
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.
Shells Seaside Bakery Menu 2020, Shells Seaside Bakery
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.
Wine & Brine 2020, Wine And Brine
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.
Grano Restaurant Menus 2020, Grano Restaurant
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.
Adare 1826 Restaurant Menu 2020, Adare 1826
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.
Host Restaurant Menu 2020, Host Restaurant
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.
Etto Restaurant Menus 2020, Etto Restaurant
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.
Bastible Restaurant Menus 2020, Bastible Restaurant
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.