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Continuity and Change in the Irish Culinary History and Culture, 1922-1973
Author:
Discover the flavours that shaped Ireland’s history! This captivating book takes you on a journey through the key moments of Ireland’s transformations, from the birth of the Irish Free State to its entry into the European Economic Community. Explore how food reflected and influenced social, cultural, and economic shifts during these pivotal years. With exclusive interviews and fascinating finds from vintage cookbooks and women’s magazines, you will uncover how national identity, religious traditions, foreign influences, and modern innovations reshaped the Irish palate. More than just a history of food, this book brings Ireland’s evolving culinary story to life—blending personal memories, cultural narratives, and irresistible recipes that will leave you craving more!
Marzena Keating, Ph.D. (2020, Warsaw), in the field of Humanities (discipline of Culture and Religion Studies), is an assistant professor at the University of the National Education Commission, Krakow. Publications: “A blessing or a curse? Culinary discourses on convenience food in Ireland during the 1960s and 1970s” (Food, Culture and Society, 2024); “Beef Tea, Wine Whey or Calf’s Foot Jelly? Invalid and Convalescent Cookery in Twentieth-Century Ireland” (Estudios Irlandeses / Journal of Irish Studies, 2023).
Contents
Acknowledgements
List of Figures
Introduction
Food as a Theoretical Lens
Food Research in Ireland
Sources and Approach
Historical, Economic, and Socio-cultural Background: 1922–1973
A Taste of Chapters to Come
1 The Omnivore’s Paradox: Between Novelty and Tradition
1.1 Overview of Irish Culinary History
1.2 Potatoes and Irish Traditional Dishes
1.3 From Pork through Game to Fish
1.4 Home-Made Bread and Dairy Products
1.5 Ethnic Cuisines and Eating Out
2 From Fasting to Feasting: The Religious Significance of Food
2.1 Fasting and Abstinence: Substituting Meat
2.2 Easter and Christmas Customs and Foodways
2.3 Perfect Celebrations and Expectations of Women
3 Tips for Household Food Management
3.1 The Significance of Cost: Frugality as a Virtue of the Good Housewife
3.2 Seasonality, Food Storage, and Preservation Methods
3.3 Coping with Food Scarcity: Waste Avoidance and Product Substitution
4 Striving for Modernisation
4.1 Educating Housewives
4.2 Healthy Eating: Food and Science
4.3 Convenience: Saving Time and Reducing Labour
Conclusions
Appendix 1:Chronological List of Cookbooks, Culinary Guidebooks, Pamphlets, and Textbooks Published from 1922 to 1973
Appendix 2:Details about Sources and Methods
Bibliography
Index
Acknowledgements
List of Figures
Introduction
Food as a Theoretical Lens
Food Research in Ireland
Sources and Approach
Historical, Economic, and Socio-cultural Background: 1922–1973
A Taste of Chapters to Come
1 The Omnivore’s Paradox: Between Novelty and Tradition
1.1 Overview of Irish Culinary History
1.2 Potatoes and Irish Traditional Dishes
1.3 From Pork through Game to Fish
1.4 Home-Made Bread and Dairy Products
1.5 Ethnic Cuisines and Eating Out
2 From Fasting to Feasting: The Religious Significance of Food
2.1 Fasting and Abstinence: Substituting Meat
2.2 Easter and Christmas Customs and Foodways
2.3 Perfect Celebrations and Expectations of Women
3 Tips for Household Food Management
3.1 The Significance of Cost: Frugality as a Virtue of the Good Housewife
3.2 Seasonality, Food Storage, and Preservation Methods
3.3 Coping with Food Scarcity: Waste Avoidance and Product Substitution
4 Striving for Modernisation
4.1 Educating Housewives
4.2 Healthy Eating: Food and Science
4.3 Convenience: Saving Time and Reducing Labour
Conclusions
Appendix 1:Chronological List of Cookbooks, Culinary Guidebooks, Pamphlets, and Textbooks Published from 1922 to 1973
Appendix 2:Details about Sources and Methods
Bibliography
Index
This book will appeal to scholars, graduate and postgraduate students of cultural and culinary history, as well as all readers interested in food studies.