Volume 5, Issue 1 (2025) Irish Food History
Articles
Feasts of Prestige: Political Hospitality in the early Irish Sagas through the framework of Dietler’s Commensal Politics
Elizabeth Waters and Elaine Mahon
Food Traditions in the Folklore of Oíche Shamhna (Halloween): An Exploratory Study of Food in the Schools’ Collection 1937–39
Caitríona Nic Philibín
The History of Dublin Coddle and its Significance as Part of Ireland’s Intangible Cultural Heritage
Sinéad McGlynn and Máirtín Mac Con Iomaire
“Add what you think proper”: Exploring the Culinary Narrative of Newbridge House through the Cobbe Recipe Book (1806–1838) and Archive
Cathal Dowd Smith
Why the Irish Don’t Eat Offal
Niall Toner
Agricultural Extension in Ireland: A Century of Continuity and Change
Mícheál Ó Fathartaigh, Áine Macken-Walsh, and Monica Gorman
The battle to brand and market Irish beef—1950–73
Declan O'Brien
Breaking the Mould: The Origins of Irish Farmhouse Cheese in the Countercultures of the 1970s and 1980s
Finbar Deery
Book Reviews
Jp McMahon - An Irish Food Story: 100 Foods That Made Us
Gabrielle Kathleen Machnik-Kekesi
Jennie Moran - How to Soften Corners
Kevin A. Griffin
Research Notes
Culinary Collections in the National Library of Ireland
Joanne Carroll and Nora Thornton
An Outline History of the Unionisation of Hotel, Restaurant and Catering Workers in Dublin
Norman Croke
Food Poetry
John Cummins, Mairéad O'Donnell, Diarmuid Cawley, Áine Budds, and Keith Payne
