Food and culinary cultures in pre-Famine Ireland

R. Sexton
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引用次数: 1

Abstract

Abstract:AbstractThis essay investigates how the treatment of food—its acquisition, preparation and consumption, and in particular how food was cooked—can express differences between social classes in pre-Famine Ireland. It describes culinary cultures that range from the singularly simple to the decidedly flamboyant. Drawing on the evidence of estate papers and manuscript receipt (recipe) collections, this paper illustrates how cookery at the upper echelons of Irish society was sophisticated, refined and closely aligned to the norms of British culinary culture. The paper will also briefly describe the stagnant and debased food culture of the rural poor, most especially in the early decades of the nineteenth century. Between these extremes existed a rural ‘middling’ class for whom food and cookery was varied and imbued with value beyond that dictated by the market. The stratified nature of Irish society suggests the coexistence of a number of food and culinary systems. Questions of how distinct, overlapping and interdependent these systems were deserve investigation. However, of equal concern is the fact that these issues also raise the question as to whether the evidence is substantial enough to frame and support any reliable comparative analysis.
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饥荒前爱尔兰的食物和烹饪文化
摘要:本文研究了饥荒前爱尔兰对食物的处理——获取、准备和消费,特别是食物是如何烹饪的——如何表达社会阶层之间的差异。它描述了从极其简单到绝对华丽的饮食文化。根据遗产文件和手稿收据(食谱)收藏的证据,本文说明了爱尔兰社会上层的烹饪是如何复杂、精致并与英国烹饪文化的规范密切相关的。本文还将简要描述农村贫困人口的停滞和堕落的饮食文化,尤其是在19世纪初的几十年。在这两个极端之间存在着农村的“中产阶级”,对他们来说,食物和烹饪是多种多样的,而且充满了超出市场所决定的价值。爱尔兰社会的分层本质表明了许多食物和烹饪系统的共存。这些系统是如何不同、重叠和相互依赖的问题值得调查。然而,同样令人关切的是,这些问题也提出了一个问题,即证据是否足够充分,足以构成和支持任何可靠的比较分析。
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来源期刊
CiteScore
1.40
自引率
9.10%
发文量
18
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