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Food and drink in Ireland / edited by Elizabeth FitzPatrick and James Kelly.

Contributor(s): FitzPatrick, Elizabeth, 1960- [editor.] | Kelly, James, 1959- [editor.] | Royal Irish Academy [publisher.].
Publisher: Dublin, Ireland : Royal Irish Academy, 2016Description: xix, 430 pages : illustrations (black and white, and colour), maps ; 26 cm.Content type: text | still image | cartographic image Media type: unmediated Carrier type: volumeISBN: 9781908996848.Subject(s): Beverages -- Ireland -- History | Drinking customs -- Ireland -- History | Food -- Ireland -- History | Food habits -- Ireland -- History | Cooking, Irish -- History | Restaurants -- Ireland -- History | Archaeology -- IrelandDDC classification: 394.1
Contents:
Preface / Elizabeth FitzPatrick and James Kelly -- Introduction / Stephen Mennell -- 'Mere food gatherers they, parasites upon nature ...': food and drink in the Mesolithic of Ireland / Graeme Warren -- The molecules of meals: new insight into Neolithic foodways / Jessica Smyth and Richard P. Evershed -- Fulachtaí fia and Bronze Age cooking in Ireland: reappraising the evidence / Alan Hawkes -- 'He is not entitled to butter': the diet of peasants and commoners in early medieval Ireland / Cherie N. Peters -- Food plants, fruits and foreign foodstuffs: the archaeological evidence from urban medieval Ireland / Susan Lyons -- The social significance of game in the diet of later medieval Ireland / Fiona Beglane -- 'Whipt with a twig rod': Irish manuscript recipe books as sources for the study of culinary material culture, c. 1660 to 1830 / Madeline Shanahan -- The consumption and sociable use of alcohol in eighteenth-century Ireland / James Kelly -- Food and culinary cultures in pre-Famine Ireland / Regina Sexton -- Nutritional decline in post-Famine Ireland, c.1851-1922 / Ian Miller -- Towards a new domestic architecture: homes, kitchens and food in rural Ireland during the long 1950s / Rhona Richman Kenneally -- Drink and society in twentieth-century Ireland / Diarmaid Ferriter -- Haute cuisine restaurants in nineteenth and twentieth century Ireland / Máirtín Mac Con Iomaire -- Beef with potatoes: food, agriculture and sustainability in modern Ireland / Frank Armstrong.
Summary: "Though subjects of enduring interest in their own right, food and drink are still more revealing archaeologically and historically when they amplify and illuminate broader societal behaviours and trends. This multi-disciplinary collection of fourteen essays explores the collection, cultivation, consumption and culture of food and drink in Ireland from the beginnings of settlement in the Mesolithic to the present. Among its themes, it engages with what the first settlers gathered; how people ate in Neolithic times; cooking in the Bronze Age; the diet of rich and poor in the medieval era; the impact of conquest on culinary patterns; the differences in the diet of different classes in pre-Famine and the impact of the Famine; the history of haute cuisine in Ireland; the impact of modernisation in the twentieth century, and the changing role of drink in society." - Copac
List(s) this item appears in: New acquisitions March-May 2019
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Item type Current location Collection Call number Status Date due Barcode
Loanable Book Library
Irish Collection 394.1415 KELL (Browse shelf) Available 000438617

Includes bibliographical references.

Preface / Elizabeth FitzPatrick and James Kelly -- Introduction / Stephen Mennell -- 'Mere food gatherers they, parasites upon nature ...': food and drink in the Mesolithic of Ireland / Graeme Warren -- The molecules of meals: new insight into Neolithic foodways / Jessica Smyth and Richard P. Evershed -- Fulachtaí fia and Bronze Age cooking in Ireland: reappraising the evidence / Alan Hawkes -- 'He is not entitled to butter': the diet of peasants and commoners in early medieval Ireland / Cherie N. Peters -- Food plants, fruits and foreign foodstuffs: the archaeological evidence from urban medieval Ireland / Susan Lyons -- The social significance of game in the diet of later medieval Ireland / Fiona Beglane -- 'Whipt with a twig rod': Irish manuscript recipe books as sources for the study of culinary material culture, c. 1660 to 1830 / Madeline Shanahan -- The consumption and sociable use of alcohol in eighteenth-century Ireland / James Kelly -- Food and culinary cultures in pre-Famine Ireland / Regina Sexton -- Nutritional decline in post-Famine Ireland, c.1851-1922 / Ian Miller -- Towards a new domestic architecture: homes, kitchens and food in rural Ireland during the long 1950s / Rhona Richman Kenneally -- Drink and society in twentieth-century Ireland / Diarmaid Ferriter -- Haute cuisine restaurants in nineteenth and twentieth century Ireland / Máirtín Mac Con Iomaire -- Beef with potatoes: food, agriculture and sustainability in modern Ireland / Frank Armstrong.

"Though subjects of enduring interest in their own right, food and drink are still more revealing archaeologically and historically when they amplify and illuminate broader societal behaviours and trends. This multi-disciplinary collection of fourteen essays explores the collection, cultivation, consumption and culture of food and drink in Ireland from the beginnings of settlement in the Mesolithic to the present. Among its themes, it engages with what the first settlers gathered; how people ate in Neolithic times; cooking in the Bronze Age; the diet of rich and poor in the medieval era; the impact of conquest on culinary patterns; the differences in the diet of different classes in pre-Famine and the impact of the Famine; the history of haute cuisine in Ireland; the impact of modernisation in the twentieth century, and the changing role of drink in society." - Copac

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