Document Type

Book Chapter

Rights

This item is available under a Creative Commons License for non-commercial use only

Disciplines

5.4 SOCIOLOGY, Anthropology, 6. HUMANITIES

Publication Details

Introduction in‘Tickling the Palate’: Gastronomy in Irish Literature and Culture (Oxford: Peter Lang, 2014).

Abstract

There has been a gradual but noticeable growth in scholarship concerning food globally, particularly in the last decade. One of the longest running and most inf luential forces behind this phenomenon is the Oxford Symposium on Food and Cookery (1981–present) which was originally founded and co-chaired by Alan Davidson, pre-eminent food historian, diplomat, and author of The Oxford Companion to Food, and Dr Theodore Zeldin, the celebrated social historian of France. This spawned a dedicated publishing house, Prospect Books, which published the conference proceedings and also the journal Petits Propos Culinaires (PPC), now approaching its 100th issue.

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