Irish Times Article
Some great coverage of FoodCult today by Sylvia Thompson in the Irish Times.
Brewing Experiment at the Weald and Downland Museum
On the 6th and 7th of March 2020, the team undertook a test brewing at the Weald and Downland Museum. The museum is collaborating with the project and will host the official experiment in October 2020. The weekend was an opportunity for our brewer, Marc Meltonville, to test drive the brewing equipment which has been recreated by artisan coopers and coppersmiths to sixteenth-century specifications. We are now busily preparing for October, the experiment will be repeated using heritage grains, malted and milled using early modern methods. The entire experiment will be filmed by StoryLab at Anglia Ruskin University, under the direction of Dr Shreepali Patel. The StoryLab film will allow us to share our methods and results with the public.
• Learn more about the Weald and Downland Museum
• Learn more about StoryLab at Anglia Ruskin
• Learn more about the Destilarias Eau.de.Vie, the producers of our copperwork
FoodCult at UCD Research Day
On the 13th of December, Ellen presented her work on the ‘Mapping Diet’ database at the UCD School of Archaeology Research Day. The research day showcased the school’s diverse range of projects and was an opportunity for Ellen to share her experience of working on the project and to discuss the challenges and possibilities of working with a diverse and complex range of early modern archaeological data.
“Trinity College Dublin Talks” Podcast
In December, Susan chatted to Tom Molloy, host of the popular “Trinity College Dublin Talks” podcast series about food, history and the importance of interdisciplinarity in research and teaching.
FoodCult and Shape-ID
On 2nd and 3rd of December 2019, FoodCult joined the Shape-ID team at the Long Room Hub, TCD. Shape ID is an EU-funded project addressing the challenge of improving inter-and transdisciplinary cooperation between the Arts, Humanities and Social Sciences (AHSS) and other Sciences. Susan was delighted to share the approaches and methods of the FoodCult project, as a model for History/Humanities led interdisciplinary research.
FoodCult at the Aspects Literary Festival 2019
On the 5th and 6th of September, Susan brought the FoodCult Project to Northern Ireland, contributing to a collaborative cross-border reading event hosted by Lady Dufferin at the Clandeboye Estate. The event, organised by Prof Jane Ohlmeyer, in collaboration with the Aspects Literary Festival, brought together academics from the History and English departments at Trinity College Dublin and Queens University Belfast to explore the theme ‘Food for Thought’ from an interdisciplinary perspective. Susan spoke at a public lecture on the ‘History of What we Eat and Drink’. The talk explored continuity and change in diet and food-ways through time, and challenged the audience to confront a range of dietary myths and misconceptions.
Susan to speak at Aspects 2019 Literary Festival
On Sunday 6th October, Susan will speak about the history of what we eat and drink. The event will take place at the this years Aspects 2019 Literary Festival, held at the Clandeboye Estate, Bangor
Pots and Bones Workshop at the Long Room Hub
The FoodCult Project will host an exciting one day workshop on scientific approaches to the reconstruction of historic diets on 13th September 2019 at the Long Room Hub, Trinity College Dublin.
The FoodCult Project at the Tudor and Stuart Ireland Conference
FoodCult’s Principal Investigator, Dr Susan Flavin will give a plenary address at the Tudor and Stuart Ireland conference 2019 at Trinity College Dublin, 16-17 August
New Research Position at Trinity College Dublin
We are currently seeking a Research Fellow in ‘Knowledge Extraction for Digital Humanities’ to join our exciting project. The successful candidate will be based at the ADAPT Centre at Trinity College Dublin and will be responsible for investigating new approaches to the automated extraction of knowledge from various historical and archaeological sources for early modern diet.