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New Irish Cuisine a Comprehensive Study of Its Nature and Recent Popularity

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New Irish Cuisine a Comprehensive Study of Its Nature and Recent Popularity New Irish cuisine A comprehensive study of its nature and recent popularity An MSc thesis New Irish cuisine A comprehensive study of its nature and recent popularity Pedro Martínez Noguera [email protected] 950723546110 Study program: MSc Food Technology (MFT) Specialisation: Gastronomy Course code: RSO-80433 Rural Sociology Supervisor: dr. Oona Morrow Examiner: prof.dr.ing. JSC Wiskerke June, 2020 Acknowledgements I would like to express my sincere gratitude to various people without whom nothing of this would have been possible. First, thank you Oona for your fantastic supervision. Digging into the sociology of food has been truly eye-opening. Second, many thanks to all the warmhearted Irish people I have had the pleasure to meet throughout this journey: chefs, foodies, colleagues of the postgrad office at UCC, and the marvelous friends I made in Cork and Galway. Third, thanks to Irene and Gio. Their generosity deserves space on these lines. Finally, this thesis is especially dedicated to my family, my brothers and particularly my parents, for their incalculable support and for having let me freely pursue all my dreams. 3 Abstract Irish gastronomy has experienced a great transformation in the last couple of decades. High-end restaurants have gone from being predominantly French or British throughout the 20th century to depicting today a distinctive Irish tone. I have referred to this fashion as new Irish cuisine (NIC), a concept that attempts to enclose all fine-dining ventures that serve modern Irish food in Ireland and their common cooking ethos. This research has aimed to investigate thoroughly the nature of this culinary identity from a Bourdieuian perspective and to contextualize its emergence. Moreover, NIC has also been utilized as lenses to explore the relevant sociological processes of globalization and colonialism in present-day Ireland. For that, a qualitative study based on nine semi-structured interviews with Irish chefs, participant observation, media analysis and an extensive literature review has been carried out in the counties of Cork and Galway. This analysis has identified a number of factors that have played a key role in the emergence of this novel cuisine. The economic globalization, an upgraded culinary education in Irish schools, the existence of alternative “quality” food networks and the support of governmental institutions are some instances. Irish chefs, possessors of high culinary capital, have worked towards achieving distinction and reputation because they felt Irish cuisine did not have the status other cuisines have relished. This food identity is confined in the realm of fine dining and is being produced by a growing number of Irish gastronomes that want to see it become an Irish national symbol. It is a cuisine that strongly commits to local, seasonal, organic and Irish produce, and wild food foraging is commonly practiced. The local is a multi-dimensional source of meaning, values and distinction highly appreciated by most NIC chefs. Besides, even though nearly all food in these establishments is locally sourced, the global is critical to this as well. Apart from economic prosperity, globalization forces have clearly molded NIC as it blends various culinary cultures but still preserves the authenticity that global tourists search for. Finally, this study has concluded that NIC also has a (post)colonial feel in the sense that it seeks to reinvent a Gaelic-like type of cuisine that tends to revive native Irish past food customs and techniques leaving out the British past and present influences and memories. Key words: Irish, cuisine, identity, restaurants, global, local, postcolonialism, distinction, terroir. 4 TABLE OF CONTENTS Acknowledgements ......................................................................................................................................... 3 Abstract ........................................................................................................................................................... 4 Chapter 1. Introduction ................................................................................................................................... 6 Chapter 2. Theoretical framework .................................................................................................................. 8 Chapter 3. Methodology ............................................................................................................................... 11 3.1 Diagram of the methodological process .................................................................................................. 11 3.2 Qualitative research ................................................................................................................................. 12 3.3 Research area ......................................................................................................................................... 12 3.4 Stakeholder mapping ............................................................................................................................... 13 3.4.1 Finding participants .......................................................................................................................... 13 3.4.1.1 Chefs ......................................................................................................................................... 14 3.4.1.2 Producers .................................................................................................................................. 14 3.4.1.3 Key informants .......................................................................................................................... 14 3.4.1.4 Irish food historians ................................................................................................................... 15 3.4.1.5 Ethnographic event ................................................................................................................... 15 3.4.2 Respondents .................................................................................................................................... 16 3.4.3 Sampling and generalizability ........................................................................................................... 19 3.6 Data analysis ........................................................................................................................................... 23 3.7 Research ethics ....................................................................................................................................... 26 3.7.1 Consent form .................................................................................................................................... 26 3.7.2 Data management plan .................................................................................................................... 26 Chapter 4. Results ........................................................................................................................................ 27 4.1 History, context, identity and culture. ....................................................................................................... 27 4.2 Cuisine, traits, aesthetics and nature. ..................................................................................................... 42 4.3 Global, local and (post)colonial. .............................................................................................................. 46 Chapter 5. Discussion and conclusions ........................................................................................................ 68 5.1 What is new Irish cuisine and what factors have led to its renaissance? ................................................ 69 5.2 How influential have globalization and colonialism been in the surge of NIC? ........................................ 70 5.3 Limitations, remarks and suggestions for further research ...................................................................... 75 5.4 Conclusions ............................................................................................................................................. 76 References ................................................................................................................................................... 76 Appendices ................................................................................................................................................... 83 Appendix 1. List of restaurants ...................................................................................................................... 83 Appendix 2. List of producers ........................................................................................................................ 85 Appendix 3. Interview Guide .......................................................................................................................... 86 Appendix 4. Consent form ............................................................................................................................. 88 Appendix 5. Coding trees .............................................................................................................................. 90 Appendix 6. Project timetable ........................................................................................................................ 92 5 Chapter 1. Introduction Foodways in Ireland have rapidly changed in
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