Foodism in Ireland
Feeding foodie philosophy or showing a shift in contemporary food culture
Bibliographic Data
| ID | 12800178 |
|---|---|
| Authors | Sinéad Reil (Technological University Dublin, corresponding author), Kathleen M Farrell (Technological University Dublin) |
| Year | 2024 |
| Volume | 27 |
| Issue | 4 |
| Pages | 1187-1215 |
| Publication date | 2024-02-02 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Food Culture & Society (JOURNAL) |
| Journal identifiers | ISSN: 1552-8014 • E-ISSN: 1751-7443 |
| Publisher | Routledge (PUBLISHER • GB) |
| DOI | 10.1080/15528014.2024.2306030 |
| OpenAlex | W3184868584 |
| Language | EN |
| References cited | 19 |
“Everybody eats and drinks; yet only few appreciate the taste of food”\nConfucius (551- 479BC).\nThis research study examines contemporary food culture in Ireland through the phenomenon of foodism and the habits and traits expressed through the subculture of foodies. Elements and actors of the Irish foodscape are also considered. Other topics it discusses are Irish food history, Ireland’s gastronomical global position and the modern Irish chef.\nThe thesis defined foodism as: “A keen or exaggerated interest in food, especially in the minute details of preparation, presentation, and consumption of food” (‘Foodism’, 2018a). In order to answer the five sub-research questions posed, it applied qualitative research which featured a selection of six in-depth interviews with experts from the tourism sector, educational sector, food sector and a state food agency.\nThe study draws insights from the fields of sociology and cultural studies. It adopted a philosophical standpoint from the paradigm of interpretivism. Thematic analysis was used as part of the methodology process, from which five themes developed from the data findings.\nThe research data established that, in 2019, food industry experts and academics concur that Irish food culture has ‘evolved’ and is evolving, from a more traditional Irish cuisine. In addition, it was noted that there is a ‘hunger for food’ amongst a small but growing cohort of the population, in relation to access to information through food media and for food experiences such as culinary courses, gastro tours and food festival events.\nThe research offers a perspective of perceptions formed around Irish foodism and the psyche of the foodie persona. There are a number of avenues from the findings of this study that could be explored for future research
Food culture · Political science · Sociology · Culinary Culture and Tourism · Law · Organic Food and Agriculture · Wine Industry and Tourism
Food and Cultural Studies
Distinction
The Changing Geography and Fortunes of Dublin's Haute Cuisine Restaurants, 1958–2008
Qualitative Research - Airy Fairy or Fundamental
TV Dinners
Using thematic analysis in psychology
Research Design
Recognizing food as part of Ireland’s intangible cultural heritage
The Practice of Qualitative Research
Polish Encounters with the Irish Foodscape
Food, self and identity
| Citation velocity | historical |
|---|---|
| Highly cited | No |