Beyond Sustenance

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.

«An important contribution to understanding our culinary journey in Ireland from a time when food was regarded merely as sustenance. As a nation, we have grown in confidence. Up to relatively recently in Ireland, we had a serious inferiority complex and not just about our food and food culture. Brian documents through various prisms the growing pride in our tradition, the quality of our produce and the growing skills of our chefs. At last, we appreciate what we have here in Ireland and serve our Irish food proudly.»

(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.

Autorentext

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.

Inhalt

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.