Beyond Sustenance
Peter Lang International Academic Publishers (Verlag)
978-1-80079-956-1 (ISBN)
(Darina Allen, Ballymaloe Cookery School)
Through concepts such as place and story, this work considers the cultural importance of the foods we eat and the drinks we imbibe in Irish society. While providing us with the necessary sustenance to survive, they also have something to say in terms of how we relate to each other and the world around us. The book examines the products we associate with gastronomy in Ireland and the uniquely Irish places in which they are consumed. Places considered include the Irish pub, the traditional Irish butcher shop and the Irish whiskey distillery. Both products and places are explored through the lens of terroir, experience and the impact of Third Place and Fourth Space paradigms. Though much of what is discussed here is anchored in the past, the book also examines how that past has impacted on more contemporary phenomena such as Irish café culture and social gastronomy. While the work is primarily focused on Ireland, it draws insights from lessons learned in countries like France that possess a widely renowned gastronomic legacy. In addition to the obvious food connections, the chapters in this work are all linked by a common thread of personal engagement that stems from a lifetime spent working in and around the food and drink sector.
Dr Brian J. Murphy is Senior Lecturer in the School of Culinary Arts and Food Technology in Technological University Dublin. A co-founder of the Dublin Gastronomy Symposium and a keen supporter of research into all food studies areas, he has focused his work on the significance of place and how Ireland plays such an important role in the wider food and drink story. Although originally a proud «Dub», Brian now lives in rural South Kildare where he can often be found in Mel’s of Narraghmore, sitting quietly at the bar, a pint of plain in hand, considering future research collaborations.
Contents: Beyond the Plate, Beyond the Glass – From Country of Origin to Irish Terroir: A Positioning of Place – A Hundred Thousand Welcomes: Food and Drink as Cultural Signifiers – Food, Wine, Art and Music – Places – Drinking Spaces in Strange Places – The Rural Irish Pub: From Beating Heart to Beaten Down and Back Again – The Traditional Irish Butcher Shop: Harnessing the Power of Patrimoine – The Whiskey Distillery: A Fourth Space Case Analysis – Products – Irish Single Pot Still Whiskey: Advertising in an Epicurean World – Cognac, Scotch and Irish: Lessons in Gastronomic Identity – French Wine: Exporting Gastronomic Identity Beyond Borders – Emerging Phenomena – Traditional Wine versus New Technology – From Penny Universities to Starbucks – From Soyer to Twenty-First-Century Social Gastronomy.
| Erscheinungsdatum | 14.11.2022 |
|---|---|
| Reihe/Serie | Reimagining Ireland ; 119 |
| Mitarbeit |
Herausgeber (Serie): Eamon Maher |
| Zusatzinfo | 12 Illustrations |
| Verlagsort | Oxford |
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Gewicht | 478 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| Geschichte ► Teilgebiete der Geschichte ► Kulturgeschichte | |
| Sozialwissenschaften ► Soziologie | |
| ISBN-10 | 1-80079-956-X / 180079956X |
| ISBN-13 | 978-1-80079-956-1 / 9781800799561 |
| Zustand | Neuware |
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