Technological University Dublin ARROW@TU Dublin Articles School of Culinary Arts and Food Technology 2014 Gastro-Topogrophy: Exploring Food-Related Placenames in Ireland Máirtín Mac Con Iomaire Technological University Dublin,
[email protected] Follow this and additional works at: https://arrow.tudublin.ie/tfschafart Part of the Social History Commons Recommended Citation Mac Con Iomaire, M. (2014). Gastro-Topography: Exploring Food-Related Placenames in Ireland. This Article is brought to you for free and open access by the School of Culinary Arts and Food Technology at ARROW@TU Dublin. It has been accepted for inclusion in Articles by an authorized administrator of ARROW@TU Dublin. For more information, please contact
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[email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License Máirtin Mac Con Iomaire Gastro-Topography: Exploring Food-Related Placenames in Ireland Most Irish people likely have little or no knowledge of the richness and variety of their ancestors’ diet—which included wild garlic, honey, grouse, game, white meats or bán bhia (milk, buttermilk, curds etc.), eels, wrasse, oats, rye, gruel, pottage, watercress, apples, hazelnuts, bilberries, sorrel, tansy, and edible seaweed—prior to the arrival of the humble potato. Evidence of this diet can be found in literary sources such as The Hermit’s Song (Márbán to Guaire), Aislinge Meic Con Glinne, and Buile Shuibhne (Crotty 11, 57, 84), but also in Ireland’s placenames, which form the focus of the present work. This article champions the methodologies of gastronomy or food studies, encouraging scholars of Irish Studies to bring a “food lens” to their practice.