Delighted to announce the publication of a new open access article in The Historical Journal. The article, which is based on the forensic analysis of household accounts from Dublin Castle transcribed as part of the Food Microhistories work-package, explores the role of food and drink in the demonstration and negotiation of power in Ireland.
Delighted to announce the publication of a new open access article in Food and History. The article, “Food and Social Politics in Early Modern Ireland”, is a deep analysis of fictional representations of food in Gaelic Ireland. It demonstrates the acceptance and interpretation of broader cultural food ideas in early modern Ireland. The article received an honourable mention by the jury for the the Food and History biennial prize.
We are pleased to announce that we will be presenting preliminary results from the project at two forthcoming conferences.
27th Annual Meeting of the European Association of Archaeologists
The conference takes place online and in Kiel, Germany. Meriel will present a paper on the emerging evidence for plant remains in the Mapping Diet database. This will focus on cereals and fruits to highlight the challenges and benefits of an interdisciplinary approach, key gaps in knowledge, and how the FoodCult project is addressing these issues.
Some of these preliminary results will also appear in a forthcoming publication:
McClatchie, Flavin and O’Carroll, “Unearthing a new food culture: fruits in early modern Ireland” in Valamoti et. al. eds. Cooking with Plants in Ancient Europe and Beyond: interdisciplinary approaches to the Archaeology of Plant Foods (Sidestone Press, forthcoming 2021)
4th Annual National Monuments Service archaeology conference: “Nexus: People and Places Through Time”
On the 18th October, Susan will present the preliminary results from the Brewing project which is due to run from 1st-19th September. The paper will focus on the interdisciplinary methods used by the team to recreate sixteenth-century beer, our findings with regards to the brewing process, and the quality of the end product, in nutritional terms.
We are delighted to announce the publication of an article on the project’s aims and methods in the first issue of the new European Journal of Food, Drink and Society. Congratulations to Michelle Share, Máirtín Mac Con Iomaire and Dorothy Cashman on a wonderful initiative, and the team looks forward to making further contributions to the journal in the future.