Sociology Commons^™

The Wild Arctic Char In Swedish Sápmi – From Staple Ingredient To Nostalgic Food, Julia C. Carrillo Ocampo

Dublin Gastronomy Symposium

The way food is preserved, prepared and consumed is embedded in cultural symbolism strongly connected to the geographical landscape. This article focuses on the memories of Sami actors within the wild Arctic char value chain to explore how changes in the foodscape influence the way this produce is prepared and consumed in contemporary Sápmi and the use and view of traditional preservation techniques. The empirical material was obtained through interviews and observations with Sami actors as they are the dominant agents related to this produce. Consequently, I traced different narratives attached to the char in the region called Swedish Sápmi …

The Legacy Of The Humoral Theory In Modern Culinary Tradition, Andrzej Kuropatnicki

Dublin Gastronomy Symposium

The humoral theory, an ancient medical doctrine originating in Greece and championed by eminent physicians like Hippocrates and Galen, served as the cornerstone of medical understanding for millennia, preceding the emergence of modern medicine. This enduring theory postulated that an individual's health was intricately linked to the delicate balance of four bodily fluids or humours. Over the course of nearly two thousand years, it not only shaped medical practices but also profoundly influenced the choices people made regarding their diets and overall well-being. Its reach extended far beyond the realm of medicine, leaving an indelible mark on our culture and …

The Subconscious Of Traditional Practices: Turkish Cuisine, Serife Umay Cicik

Dublin Gastronomy Symposium

Turkey stands out among the leading countries, particularly in the consumption of meat, milk, and dairy products. In terms of climate and physical conditions, it has the capacity to produce these commodities domestically. Additionally, it is situated in a geographically advantageous position rich in seafood resources. Turkish cuisine is further enriched by dishes and desserts prepared with dough. However, food preparation and cooking methods, equipment, storage conditions, presentation styles, consumption habits, spices, and sauces bear traces of various culinary cultures. Wars, natural disasters, political events, trade routes, and religious structures are among the factors that most significantly influence these differences. …

Lost But Not Found: Southern Appalachia, Migration Patterns, And Culinary Tourism, Ashli Q. Stokes, Wendy Atkins-Sayre

Dublin Gastronomy Symposium

Despite growing acknowledgement of the variety of cultures that developed Southern Appalachia’s cuisine, some popular food writing continues to highlight the so-called insular nature of its food, drink, and culinary festivals. Regional tourists, especially those visiting its Blue Ridge or Smoky mountains, also remain likely to experience a delimited, often problematic Scots-Irish or white-European pioneer past, including when they eat and drink. Billboards advertise the outlaw Hatfield and McCoy Dinner Show, visitors choose from moonshine tastings in dilapidated looking but new distilleries, and diners enjoy gourmet biscuits alongside gravy “flights” at trendy restaurants in Asheville, North Carolina. Appalachian Studies and …

The Appliance Of Science: Traditions And Change In Food Preparation Using Small Domestic Electrical Appliances, Susan Bailey

Dublin Gastronomy Symposium

Food preparation in a domestic context has evolved through the application of technology. When electricity became available and motors to power appliances were developed from the late nineteenth century onwards, this made a significant change to the use of appliances for food preparation from post-Second World War onwards. This paper explores the history of and increasing use of small domestic electrical appliances used for food preparation and their development and transition from a commercial to a domestic context. Between the 1950s and 1980s in Britain, the development and promotion of a range of new small domestic electrical appliances were important …

“Ptasie Mleczko,” “Schabowy” Or “Pierogi”? Polish Foods And Dishes In Ireland, Marzena Keating

Dublin Gastronomy Symposium

Following the accession of ten Central and Eastern European countries to the European Union in 2004, Ireland witnessed the influx of migrants, the largest group coming from Poland. To cater for their culinary needs specialized shops and dining establishments started to emerge in cities and towns across Ireland. Well-established supermarket chains, such as, for example, Supervalu, Tesco and Lidl, began selling typical Polish food products that would appeal to this community. Various events celebrating Polish traditions, including culinary ones, have been organized throughout Ireland. Additionally, Polish recipes have often occurred in Irish local and national newspapers. This research, based on …

To The Taste Of Ghurba: Diasporic Food And Oral Memories Of Tunisia In Europe, Gabriele Proglio

Dublin Gastronomy Symposium

During an oral history research on the larger European open-air market in Turin, called “Porta Palazzo,” Tunisian people replied to my questions using the Tunisian-Arab word ghurba in order to define their condition of being in diaspora. Ghurba is a specific emotion about the condition of separation and estrangement. It is used for describing the situation of being a foreigner, migrant, illegal, invisible in a land away from home. For this reason, it evokes a state of abandonment, loneliness, isolation but also it is used for yearning a reconnection and socialization with an idea of community based on memories of …

Pork Problems - Embodied Britishisms Onboard The First Fleet To Australia, Evelyn Lambeth

Dublin Gastronomy Symposium

Pigs arrived in Australia with British settlers onboard the First Fleet in 1788 and rapidly spread. As a product of British Imperialism, Australia has adopted many cultural consumption practices from its parent colony. Meat is on many tables, but not every table showcases the same animal, and these cultural differences illustrate that conditions of edibility are not equally defined. British values were attached to pigs, embedding them with transformative abilities to shape colonial ecosystems. Australian industries, jobs, and livelihoods are deeply connected to the past. The East India Company introduced Chinese pigs to Britain from 1685. The history of pigs …

The Women Eat Last: Traditions, Table Manners, And Gender Narratives At The Romanian Dining Table, Alexandra Constantinescu

Dublin Gastronomy Symposium

Rooted in a rich history, with decades of oppressive politics and patriarchal displays of power, Romanian culture is shaped by complex narratives of resistance, endurance, adaptation, and transformation. Gender discourses in traditional Romanian culture portray women as the ideal frontline worker, heroic mother, outstanding housewife and an active member of the community. Expected to sacrifice personal aspirations and lifestyle for the well-being of others, they would almost exclusively be tasked with sourcing, preparing, and serving food for the family. They would be the last to sit at the family dining table - and the last to eat. In contrast, the …

“Praying And Eating”: The Preservation Of Jewish Food Traditions In The Wake Of Brexit Trauma, Angela Hanratty

Dublin Gastronomy Symposium

This research examines the impact that Brexit, the Northern Ireland Protocol, and the Windsor Framework have had on the food traditions of the Jewish population of Ireland, through focusing on the lived experience of the Jewish communities of Belfast and Dublin and their collective memory. While there has been much debate on the lasting effect of the UK leaving the EU on industry and agriculture, the deleterious impact on the kosher observant in Ireland has been less documented, with specific challenges for the preservation of food traditions in a community with a history “full of praying and eating” (Maurice Cohen, …

An Urban Vegetable Garden: A Blooming For The Food Memory Of The Future, Cynthia Luderer

Dublin Gastronomy Symposium

This work concerns an urban vegetable garden beyond 200 plots in Famalicão (northern Portugal) and aims to check out mnemic narratives circulating there linked to gastronomy and technical agricultural resources that have been used in the past. This research has been developed since last December/2022 and will check this environment for four seasons of the year. Its methodology is based on an ethnographic exercise, using flanerie dynamics and the application of interviews with open-ended questions. This analysis is supported by the Anthropology of Food, the concept of Collective Memory, by Halbwachs, and the Semiotics of Culture, by Iuri Lotman, approaching …

Between Memory And History: Irish Pubs As Sites Of Memory And Invention, Perry Share, Moonyoung Hong

Dublin Gastronomy Symposium

The pub has been at the centre of Irish culture and identity for at least two centuries, has become a pillar of the Irish tourism “product,” and an export commodity as thousands of themed “Irish pubs” have been established across the world in the last number of decades, supplementing existing establishments that have served the global Irish community. This paper draws on key themes from the diverse material in our upcoming academic volume on the Irish pub, to be published by Cork University Press, later in 2024. The book brings together contributions from scholars of history, sociology, design, literature, culinary …

Forbidden Fruit: Mary Cassatt’S Mural Of “Modern Woman” At The World’S Columbian Exposition, Chicago 1893, Tricia Cusack

Dublin Gastronomy Symposium

This paper considers a large mural of “The Modern Woman” painted in France by the American artist Mary Cassatt for the Woman’s Building at the World’s Columbian Exposition in Chicago in 1893. It focuses in particular on the large central panel of the mural titled Young Women Plucking the Fruits of Knowledge or Science that depicts women and girls apple-picking. Cassatt’s mural drew on various traditions and myths. Apple harvesting was a common sight in America. Cassatt’s title though points to the story of Eve and forbidden fruit, in which Eve seeks knowledge, but is severely punished for it. Cassatt …

The Memory Of A Victory: The Spanish-American War Through Cocktail Names, “War Drinks” And The Art Of Mixing, Ilaria Berti

Dublin Gastronomy Symposium

The relevance of examining late nineteenth-century Cuba depends from its being a colony under two powers, one European and one extra-European: the formal Spanish empire that had the political power and the informal supremacy of the US economic influence. However, within the framework of of enlarging its authority in the American region, the US perceived Cuba as a strategic island that was under the Spanish dominion. For the US expansionistic aims, Cuba has, in fact, been defined as a laboratory for the US empire (Pérez 2008) Through the analysis of newspapers’ articles, images published in the satirical magazine The Puck, …

Bittersweet Spirits: Transnational Food Memory And The Persistent Production Of Non-Mainstream Alcohol In Trinidad, Shrinagar Indra Francis

Dublin Gastronomy Symposium

Whether we perceive the process of food leaving its mark on our culture as a function of genetic or collective memory, or a combination, informs the ways we interrogate the continued existence of these foods and their practices across time and landscapes. Within the postcolonial context, the process of re-embodiment is an inherently bittersweet one in that it comes as a consequence of loss and rupture and is motivated by a desire to be remade. Prior to colonialism, the production of alcohol was a profound aspect of the lives of the many peoples of West and West-Central Africa. Descendants of …

Cooking In Times Of Oppression, Dorota Koczanowicz

Dublin Gastronomy Symposium

In 2017, Marije Vogelzang's interactive performance at the Museum of Rotterdam, 'Black Confectti', was designed to enable the experience of a difficult wartime past. Using authentic recipes from the war press, she prepared dishes based on the creativity of the crisis. In the face of starvation and the struggle for life, the selflessness of creative action in the kitchen and the effort of documentation in the form of recipes from the past and culinary fantasies from the past proved to be a helpful tool for surviving the most oppressive situation. The effectiveness of this strategy is clearly demonstrated not only …

Ijir Title Page And Table Of Contents Vol. 4(1), Kevin A. Griffin, Razaq Raj, Giovanni Ruggieri

International Journal of Islands Research

Title Page and Table of Contents for Vol. 4(2023), International Journal of Islands Research

Mass Tourism Management In Sintra World Heritage Site: The Role Of Tourist Guides, Luis Miguel Brito, Ilidia Carvalho

International Journal of Tour Guiding and Visitor Attraction Research

Information is power. Tourist guides hold this power as information givers, representatives of the tourists in the sites they visit and vice versa, and they can also persuade the tourists to do what is more convenient in each situation, thus contributing to sustainability through their interpretation. Arguably, in a situation of mass tourism, they can be very helpful. Mass tourism is viewed negatively by various intellectual currents and some critics in the field. It is usually associated with a lack of interest in culture, and it is understood as harmful to nature. It is in opposition to alternative, responsible, and …

Rejoinder To Rural Transformations And Rural Crime Book Review Published In Rural Society (Vol. 32, Iss. 3), Matt Bowden, Alistair Harkness

Articles

In his review, John Scott makes two key but misleading charges: first is an intimation that rural criminology is dominated by a clique of scholars; and second that the book by and large lacks ‘critical’ analysis to his liking. The reviewer provides a glimpse of a broad analysis of the field and adopts an independently minded position. Indeed, some observations and claims are made that should rightly be part of a wider debate in criminology broadly, about its relevance, impact and contribution to the social sciences: legitimate and important questions that ought to be addressed. However, a few errors in …

Using Chatgpt To Generate Gendered Language, Shweta Soundararajan, Manuela Nayantara Jeyaraj, Sarah Jane Delany

Conference papers

Gendered language is the use of words that denote an individual's gender. This can be explicit where the gender is evident in the actual word used, e.g. mother, she, man, but it can also be implicit where social roles or behaviours can signal an individual's gender - for example, expectations that women display communal traits (e.g., affectionate, caring, gentle) and men display agentic traits (e.g., assertive, competitive, decisive). The use of gendered language in NLP systems can perpetuate gender stereotypes and bias. This paper proposes an approach to generating gendered language datasets using ChatGPT which will provide data for data-driven …

Sino-Russian Cross-Border Tourism, Vladislav Chernov, Liubov Skavronskaya, Mariia Perelygina, Alexandra Bec, Elham Falatoonitoosi

Books / Book chapters

Geographic periphery regions are the focus of sustainable regional development research, with ongoing discussions on coreperiphery relationships to address economic disadvantage and remoteness. However, periphery regions face challenges due to the high efficiency of core regions. Tourism provides an alternative economic landscape, revitalizing stagnant sectors and driving strategic exploration. The Sino-Russian border, spanning 4,209 km, represents a periphery where tourism plays a vital role. This chapter views Sino-Russian cross-border tourism through the lens of the coreperiphery model, suggests two conceptual models of developing experiential cores in the cross-border areas of geographic peripheries, and argues for peripheries’ potential to become sustainable …

Review Of: Tourism Development, Governance And Sustainability In The Bahamas, Julian Philipp, Julia Schiemann, Hannah Zehren

International Journal of Islands Research

Book Review of: Rolle, S., Minnis, J. and Bethell-Bennett, I. (Eds.) (2020) Tourism Development, Governance and Sustainability in The Bahamas, Abingdon, Routledge

The Post-Brexit Security Field On The Island Of Ireland: The Role Of Civil Society In Everyday Security Workshop Summary Report From Event At The Carrickdale Hotel On 28 June 2023, Allely Albert, Matt Bowden, Chloe Carragher, Amanda Kramer

Reports

This report documents the discussions of participants during a workshop at the Carrickdale Hotel, County Louth, that was held on June 28th 2023. The purpose of the workshop was to introduce the BORDEX project, learn about safety and security in local communities, and to learn about the organisations involved in producing and maintaining security, often in an informal way. In addition, the purpose of the event was to develop new connections and provide networking opportunities.

The BORDEX team provided an overview of the project and there were a number of break-out sessions to discuss particular topics. The first session addressed …

English Language Challenges Faced By Licensed Guide Interpreters In Japan, Naoko Tanaka

International Journal of Tour Guiding and Visitor Attraction Research

This study investigates the challenges licensed guide interpreters in Japan encounter related to using the English language by examining foreign language tour guides’ use of English through interviews and surveys. The findings reveal that guides prioritise effectively conveying information and cautionary points to guests. They adjust their speaking speed, pronunciation, volume, vocabulary, and sentence structures to ensure easy understanding. Approximately 80% of the vocabulary used is at or below B2 level of the Common European Framework of Reference for Languages (CEFR), indicating the issues which non-native speakings guides face. Moreover, they use various methods to confirm understanding, such as repeating …

Climate Change And Tourism In The Seychelles: Perceptions And Measures, Tatjana Thimm

International Journal of Islands Research

The aim of this paper is to find out in how accommodation providers in the Seychelles perceive climate change and what mitigation and adaptation measures they can provide. In order to answer these questions, a qualitative mixed-method-approach, comprised of twenty semi-structured interviews, an online-survey and participant observation was used. Results show that accommodation providers especially perceive the effects of climate change that directly affect their business and that they have already partly implemented some mitigation and adaptation measures. However, strategies and regulations are needed at the Seychelles’ government level and on a global level to actually achieve CO2 neutral travel.

Beyond Sustenance: An Exploration Of Food And Drink Culture In Ireland, Grace Neville

European Journal of Food Drink and Society

No abstract provided.

"Honest Claret": The Social Meaning Of Georgian Ireland’S Favourite Wine, Tom Jaine

European Journal of Food Drink and Society

No abstract provided.

From Grey To Green: Reflections On Establishing An Urban Garden At Trinity College Dublin, Mariana P. Silva, Anangi Sumalde, Eleanor Flora Mullen, Simon Benson, Rachel Joanne Goodband, Conor O'Reilly, Nour Boulahcen

European Journal of Food Drink and Society

Urban gardens can be a part of the combined efforts of many to combat climate change and the associated risks posed by rapid urbanisation. These gardens can take shape on private, communal, or institutional scales, including urban educational campuses, where the teaching of sustainable gardening along with general knowledge about nature and ecology can benefit students, staff, and the wider community. This reflective piece centres on the experience of developing the Trinity Urban Garden (TUG) at Trinity College Dublin in Ireland. While hoping to overcome the worry that the tiny, seemingly inhospitable plot may not allow for a garden to …

How I Became A Food Historian: Looking Back On All Manners Of Food, Stephen Mennell

European Journal of Food Drink and Society

The author’s book All Manners of Food was published in 1985 and was well received by historians and (to a lesser extent) by sociologists. In this essay, he reflects on how, having begun his academic career mainly as a sociological theorist, he came to write a large book about the history of food in England and France. In particular, he traces his intellectual debt, in writing this book, to Norbert Elias.

Harnessing Ireland’S Food Heritage – The Role Of The Artisan Food Producer In Ireland’S Food Tourism Offering, Margaret Connolly, Rebecca O'Flynn

European Journal of Food Drink and Society

This research paper examines the role of the artisan food producer, not just as an entrepreneur and service provider but with a focus on how they contribute to the preservation of Ireland’s food culture and heritage. Using a qualitative methodology and in keeping with a phenomenological approach, in-depth interviews were conducted with a purposeful sample of ten artisan food producers from different parts of Ireland. A thematic analysis of the responses was carried out, with a desire to let the voice of the artisans themselves tell their story. The research shows that through the conservation and use of traditional ingredients, …