Máirtín Mac Con Iomaire
Biographic Data
| ID | 3815232 |
|---|---|
| NAME | Máirtín Mac Con Iomaire |
| GIVEN NAMES | Máirtín Mac Con |
| FAMILY NAME | Iomaire |
| SIGNATURE | IOMAIRE M M C |
| AFFILIATIONS | Technological University Dublin |
| ORCID | 0000-0001-6622-3299 |
| VERIFIED | Yes |
| TOTAL WORKS | 8 |
| TOTAL CITATIONS | 7 |
| WORKS AS AUTHOR | 8 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2011 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 2 |
Food, Drink, and Consolatory Practices at Irish Wakes and Funerals 1975–2025
Exploring the Food-Related Intangible Cultural Heritage of Bealtaine (May Day) within the Irish Folklore Commission’s Schools’ Collection Digital Archive
In 1937-1938, the Irish Folklore Commission ran the Schools’ Collection Folklore Project, where 50,000 schoolchildren became folklore collectors. This paper argues for a better understanding of Irish food as intangible cultural heritage, and champions the application of a food perspective among Irish studies scholars. Using the online digitised Schools’ Folklore Collection (dúchas.ie), this paper explores food traditions associated with Bealtaine…
Reimagining Irish food ways for the twenty-first century
Food and drink are fundamental to life, and apart from costume, they are among the most noticeable markers of cultural otherness within intercultural encounters.1 There is a current global interest in foods that are artisanal, local, traditional, seasonal and sustainable, and that tell a cultural story, as witnessed by the popularity of the Nordic Food Movement, or the 2021 Netflix series High on the Hog: How African American Cuisine Transformed …
An exploratory study of food traditions associated with Imbolg (St. Brigid’s Day) from The Irish Schools’ Folklore Collection
This study explores the food traditions of Imbolg or St. Brigid’s Day (1st February), one of the quarter days of the Irish calendar year, which heralds the awakening of spring. Imbolg is comparable to Christmas eve, in that celebratory potato dishes such as colcannon or ‘poundies’ and boxty are consumed. Throughout the Schools’ Collection (6,000 copybooks filled with folklore collected by over 50,000 children), a rich food history where customs, …
Tradition and novelty
Based on a qualitative content analysis of selected Irish women’s magazines, this paper provides a brief overview of Irish food culture from 1922 to 1973. It illustrates how selected texts from women’s magazines, mainly recipes, food columns, practical suggestions for cooking and housekeeping, as well as articles on food topics mirrored social, cultural, economic, and religious characteristics of a particular period. The paper discusses various c…
Recognizing food as part of Ireland’s intangible cultural heritage
Drawing on evidence from across a range of disciplines (literature, folklore, history, sociology, etc.), this paper explores the lack of an iconic link between Ireland and food, explaining the reasons why Ireland and food are not immediately linked in the popular imagination. It argues for recognition of foodways as a significant element in Ireland’s intangible cultural heritage. It highlights and interrogates constructs, such as ‘national’ and ‘…
Haute cuisine restaurants in nineteenth and twentieth century Ireland
Proceedings of the Royal Irish Academy: Archaeology, Culture, History, Literature - Volume 115C, 2015
The Changing Geography and Fortunes of Dublin's Haute Cuisine Restaurants, 1958–2008
This paper considers the changing geography and fortunes of Dublin's haute cuisine restaurants over the last half century, placing them within both a national and international context. Ireland's place within the global story of food is discussed, and the paper illustrates links between Dublin and European and global trends. The paper shows that in the 1950s, Dublin could be seen as the gastronomic capital of the British Isles. The leading restau…
Recognizing food as part of Ireland’s intangible cultural heritage
Drawing on evidence from across a range of disciplines (literature, folklore, history, sociology, etc.), this paper explores the lack of an iconic link between Ireland and food, explaining the reasons why Ireland and food are not immediately linked in the popular imagination. It argues for recognition of foodways as a significant element in Ireland’s intangible cultural heritage. It highlights and interrogates constructs, such as ‘national’ and ‘…
The Changing Geography and Fortunes of Dublin's Haute Cuisine Restaurants, 1958–2008
This paper considers the changing geography and fortunes of Dublin's haute cuisine restaurants over the last half century, placing them within both a national and international context. Ireland's place within the global story of food is discussed, and the paper illustrates links between Dublin and European and global trends. The paper shows that in the 1950s, Dublin could be seen as the gastronomic capital of the British Isles. The leading restau…
Tradition and novelty
Based on a qualitative content analysis of selected Irish women’s magazines, this paper provides a brief overview of Irish food culture from 1922 to 1973. It illustrates how selected texts from women’s magazines, mainly recipes, food columns, practical suggestions for cooking and housekeeping, as well as articles on food topics mirrored social, cultural, economic, and religious characteristics of a particular period. The paper discusses various c…
The Changing Geography and Fortunes of Dublin's Haute Cuisine Restaurants, 1958–2008
This paper considers the changing geography and fortunes of Dublin's haute cuisine restaurants over the last half century, placing them within both a national and international context. Ireland's place within the global story of food is discussed, and the paper illustrates links between Dublin and European and global trends. The paper shows that in the 1950s, Dublin could be seen as the gastronomic capital of the British Isles. The leading restau…
Haute cuisine restaurants in nineteenth and twentieth century Ireland
Proceedings of the Royal Irish Academy: Archaeology, Culture, History, Literature - Volume 115C, 2015
Tradition and novelty
Based on a qualitative content analysis of selected Irish women’s magazines, this paper provides a brief overview of Irish food culture from 1922 to 1973. It illustrates how selected texts from women’s magazines, mainly recipes, food columns, practical suggestions for cooking and housekeeping, as well as articles on food topics mirrored social, cultural, economic, and religious characteristics of a particular period. The paper discusses various c…
Recognizing food as part of Ireland’s intangible cultural heritage
Drawing on evidence from across a range of disciplines (literature, folklore, history, sociology, etc.), this paper explores the lack of an iconic link between Ireland and food, explaining the reasons why Ireland and food are not immediately linked in the popular imagination. It argues for recognition of foodways as a significant element in Ireland’s intangible cultural heritage. It highlights and interrogates constructs, such as ‘national’ and ‘…
Reimagining Irish food ways for the twenty-first century
Food and drink are fundamental to life, and apart from costume, they are among the most noticeable markers of cultural otherness within intercultural encounters.1 There is a current global interest in foods that are artisanal, local, traditional, seasonal and sustainable, and that tell a cultural story, as witnessed by the popularity of the Nordic Food Movement, or the 2021 Netflix series High on the Hog: How African American Cuisine Transformed …
An exploratory study of food traditions associated with Imbolg (St. Brigid’s Day) from The Irish Schools’ Folklore Collection
This study explores the food traditions of Imbolg or St. Brigid’s Day (1st February), one of the quarter days of the Irish calendar year, which heralds the awakening of spring. Imbolg is comparable to Christmas eve, in that celebratory potato dishes such as colcannon or ‘poundies’ and boxty are consumed. Throughout the Schools’ Collection (6,000 copybooks filled with folklore collected by over 50,000 children), a rich food history where customs, …
Exploring the Food-Related Intangible Cultural Heritage of Bealtaine (May Day) within the Irish Folklore Commission’s Schools’ Collection Digital Archive
In 1937-1938, the Irish Folklore Commission ran the Schools’ Collection Folklore Project, where 50,000 schoolchildren became folklore collectors. This paper argues for a better understanding of Irish food as intangible cultural heritage, and champions the application of a food perspective among Irish studies scholars. Using the online digitised Schools’ Folklore Collection (dúchas.ie), this paper explores food traditions associated with Bealtaine…
Food, Drink, and Consolatory Practices at Irish Wakes and Funerals 1975–2025
Culinary Culture and Tourism (8 works) · Irish (8 works) · History (7 works) · Sociology (6 works) · History (5 works) · Archaeology (4 works) · Art (4 works) · Media studies (4 works) · Anthropology (3 works) · Folklore (3 works)