Etiquette, Power and the Modernist Cuisine

Cathy Kaufman, New York University

9:30 AM - 11:00 AM

From Good Food to Food that's Good for You: the Road Map of a Nutraceutical Food Product

Jill Holmes, Limerick Institute of Technology

9:30 AM - 11:00 AM

Guerilla Cuisine: a Comparison of Various Food Provisioning Methods of Revolutionary Forces in the field

Diarmuid Murphy, Dublin Institute of Technology

9:30 AM - 11:00 AM

Insects: a Protein Revolution for the Western Human Diet

Anna Rettore, Dublin Institute of Technology

9:30 AM - 11:00 AM

Jungle Food: Revolutionaries in Lusophone Africa

Igor Cusack

9:30 AM - 11:30 AM

King David Kalakaua's Last Diplomatic Dinner: a Discussion of the Rhetoric of the Menu

Kristin M. McAndrews, University of Hawaii at Manoa

9:30 AM - 11:00 AM

Lessons Learnt: Fanny Marion Higgens, Military School of Cookery, Alexandria, Egypt, 1915-1918

Alison McKee, New Zealand Food Society

9:30 AM - 11:00 AM

Revolutionary Chicago: from the Rise of the Hog Butcher to Modern Culinary Capital

Carol Mighton Haddix, Editor, Food City:the Chicago Encyclopedia
Bruce Kraig, Roosevelt University
Coleen Taylor Sen, Independent Scholar

9:30 AM - 11:00 AM

Revolutions, Food and Diets, and Shrinking Diversity

Luigi Guarino, Global Crop Diversity Trust, Bonn, Germany
Jeremy Cherfas
Danny Hunter, Bioversity International, Rome

9:30 AM - 11:00 AM

The Minister Requests a Dinner Service of Dignified Design and Bearing the Official Crest of the State: the Material Culture of the Irish Diplomatic Table

Elaine Mahon, Technological University Dublin

9:30 AM - 11:00 AM

Drinking Revolution, Drinking in Place: Craft Beer, Hard Cider and the Making of North American Landscapes

Jennifer Jordan, University of Wisconsin-Milwaukee

11:30 AM - 1:00 PM

Guinness and Food: Ingredients in an Unlikely Gastronomic Revolution

Patricia Medcalf, Technological University Dublin

11:30 AM - 1:00 PM

Poitín: a Spirit of Rebellion and Inspiration

James Peter Murphy, Dublin Institute of Technology

11:30 AM - 1:00 PM

Quiet Revolutionaries: Irish Merchants and the Creation of Bordeaux Grands Crus Wines

Chad Luddington, University College Cork

11:30 AM - 1:00 PM

Revolution in the Farmhouse Kitchen: Modernisation and the Irish Noggin, a Wooden Vessel for Food and Drink

Claudia Kinmonth, Research Fellow, NUIG

11:30 AM - 1:00 PM

The Irish Whiskey Renaissance: a Revolution of Sorts?

Sylvain Tondeur, Technological University Dublin

11:30 AM - 1:00 PM