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Articles 991 - 1020 of 1789

Full-Text Articles in Food Studies

Dooks Fine Food Menus 2020, Dooks Fine Food Jan 2020

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.

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Las Tapas De Lola Menu 2020, Las Tapas De Lola Jan 2020

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.

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Brownes Of Tuam Restaurant Menu 2020, Brownes Of Tuam Restaurant Jan 2020

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.

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Pi Restaurant Menu 2020, Pi Restaurant Jan 2020

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.

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Uno Mas Restaurant Menus 2020, Uno Mas Jan 2020

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.

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Clanbrassil House Restaurant Menus 2020, Clanbrassil House Jan 2020

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.

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Chapter One Restaurant Menus 2020, Chapter One Jan 2020

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.

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L Mulligan Grocer Restaurant Menus 2020, L Mulligan Grocer Jan 2020

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.

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Loam Restaurant Menus 2020, Loam Restaurant Jan 2020

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.

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Sage Restaurant Menu 2020, Sage Restaurant Jan 2020

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.

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Dela Restaurant Menus 2020, Dela Restaurant Jan 2020

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 …

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Tiller And Grain Restaurant Menu 2020, Tiller And Grain Jan 2020

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.

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

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.

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Alma Restaurant Menu 2020, Alma Restaurant Jan 2020

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.

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Locks Restaurant Menu 2020, Locks Restaurant Jan 2020

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.

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The Greenhouse Restaurant Menu 2020, The Greenhouse Restaurant Jan 2020

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.

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Dax Restaurant Menu 2020, Dax Restaurant Jan 2020

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.

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Ichigo Ichie Restaurant Menu 2020, Ichigo Ichie Restaurant Jan 2020

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.

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Forest & Marcy Restaurant Menu 2020, Forest & Marcy Jan 2020

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.

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Liath Restaurant Menu 2020, Liath Restaurant Jan 2020

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.

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Grow Hq Restaurant Menu 2020, Grow Hq Jan 2020

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.

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Old Street Restaurant Menu 2020, Old Street Restaurant Jan 2020

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.

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Bujo Restaurant Menu 2020, Bujo Restaurant Jan 2020

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 …

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Bia Rebel Menus 2020, Bia Rebel Jan 2020

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.

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Grandma’S Meatballs And Syrian Sweets: Food Is Home, Anke Klitzing Jan 2020

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

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Review Of Rick Fantasia French Gastronomy And The Magic Of Americanism (Temple University Press: Philadelphia, 2018), Máirtín Mac Con Iomaire Jan 2020

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

Articles

No abstract provided.

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Food System Resilience In The Face Of Covid-19: A Study Of Maine’S Food Sovereignty Movement, Hania M. Lincoln Lenderking Jan 2020

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 …

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Recognising The Place Of Food Tourism In Ireland: An Autoethnographic Perspective, John D. Mulcahy Jan 2020

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 …

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The Effects That Family Form And Medical Practices Have On The Willingness Of Consumers To Adopt Entomophagous Practices, Mackenzie Conlon Jan 2020

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 …

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The Impact Of Income On Nutrition: A Case Study Of Northern Mozambique, Hunter Swanigan, Lawton Lanier Nalley Jan 2020

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 …

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