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The cultural importance of food and drink, beyond pure nutrition, motivated the writing of this book. Its organization reflects the idea that it can be viewed from an international or national perspective, from a regional or local perspective, and ultimately at the individual product level.
Four themes will be considered. How food and drink can be viewed through a cultural lens, and how perceptions of them have recently changed in Ireland. How individual eateries (pubs, butchers, distilleries) reflect and contribute to Ireland’s gastronomic identity. How products made in those places have developed historical significance and identities that influence how they are perceived, and what lessons can be learned from this. Can it be done? and how recent developments in gastronomy are impacting our relationship with food and drink.
Brian Murphy’s classic argument is that where food comes from matters, but so does where it is consumed. It’s not just about the flavors on the plate or the liquid in the glass, but also about their “broader social impact and cultural significance.” But he also points out that for much of the world’s population, getting adequate food is a top priority, with cultural influences given little weight, while the challenges of climate change are exacerbating this obvious problem. I also admit that.
This book was born out of a doctoral thesis. The subject is increasingly part of Irish academic research, and there are numerous references to academic research throughout. This aspect puts some readers off, and the short personal anecdotes at the beginning of many chapters help contextualize the ideas being discussed, making them more direct, relevant, and easier to understand. It’s a shame if it helps. Murphy has worked in the food and beverage industry for most of her life. The conclusions the author provides for each chapter are also very helpful in this regard.
Murphy recognizes Ireland’s newfound food confidence. This has been achieved by partly borrowing the gastronomic experience of other countries, especially France, but here too the situation is changing as we place equal value on our own culinary identity. I feel that there is.
He hopes his book “offers a new perspective on our traditional understanding of the field of food and beverage research.” His wish will definitely come true. He also talks about how new researchers in the field are combining practical ability with academic ambition. This is what he himself achieved with this publication.