Irish Corned Beef: A Culinary History

Iomaire, Máirtín Mac Con; Gallagher, Pádraic Óg

doi:10.1080/15428052.2011.558464

Cited by 13 publications

(4 citation statements)

References 21 publications

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“…Beef exports from Ireland in 2016 were worth €2.38bn (Bord Bia, 2018). Ireland’s historic close relationship with cattle and the meat industry might influence how receptive Irish consumers would be towards cultured meat technology (Mac Con Iomaire and Gallagher, 2011).…”

Section: Introductionmentioning

confidence: 99%

A comparative analysis of the attitudes of rural and urban consumers towards cultured meat

Shaw

Iomaire

2019

BFJ

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Purpose The purpose of this paper is to perform a comparative analysis on the attitudes of rural and urban Irish consumers towards cultured meat. Design/methodology/approach A mixed methods exploratory sequential design was used. This involved collecting qualitative data first, through group interviews, and using the results of these to design the questionnaires for the quantitative data collection, which was analysed using SPSS 24.0 ®. Findings Urban consumers were more receptive towards cultured meat and more concerned about the environmental impact of current meat production practices. Rural consumers were more concerned about the possible damaging effect cultured meat production could have on agri-business and the livelihood of Irish farmers. The safety of the technology emerged as the biggest concern for both sets of consumers. Research limitations/implications The sample size used for the qualitative research resulted in a 95% confidence level and a confidence interval of 5.55. A larger sample number would give a tighter confidence interval and a more accurate representation of consumers’ attitudes. Practical implications This research could give guidance to food companies of how to market cultured meat products towards Irish consumers based on their concerns and their perceived benefits of the technology. Social implications This research added to previous research performed in Ireland showing that urban consumers are more receptive towards new food technologies than their rural counterparts. Originality/value This is the first paper comparing the attitudes of rural and urban Irish consumers towards cultured meat and adds to the literature on this emerging subject area.

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Section: Introductionmentioning

confidence: 99%

A comparative analysis of the attitudes of rural and urban consumers towards cultured meat

Shaw

Iomaire

2019

BFJ

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“…Corned beef is made with curing technology using a mixture of cured salt, salt, sugar and beef. The process of curing can be done in two different ways, namely wet and dry curing [11]. The different treatment is in the use of water in the curing process.…”

Section: B Shrimp Corned Methodsmentioning

confidence: 99%

The Effect of Angkak and Chitosan Amounts on The Organoleptic Properties of Shrimp Corned

Pangesthi¹,

Sulandari²

2018

Proceedings of the 1st International Conference on Social, Applied Science and Technology in Home Economics (ICONHOMECS 2017)

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This study aims to know: 1) the influence on adding the amounts of angkak and chitosan to the organoleptic properties based tenderness, color, flavor, taste, and preferences and 2) nutrients from shrimp corned best applied on angkak and chitosan. This research included a kind of experiment with a single factorial design. Data were collected by 11 skilled panelists from Department of Home Economics Studied Program at Universitas Negeri Surabaya lecturers. The instrument used was observation check list form. The data were analyzed by Friedman test and Multiple Comparison tests to know the effect between the treatments. The proximate test data were analyzed descriptively. The results showed that: 1) There is influence on adding the amount of chitosan and angkak based on tenderness, but not the color, flavor, taste and preferences on corned shrimp; 2) levels of shrimp corned nutrition (in percentage) contains protein for about 19.88, 10.51 fat, carbohydrate 5.10 and 61.58 water.

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“…Much has been written about the potato in Ireland and its effect on increasing population, decreasing diversity and impoverishing Irish cuisine to a rudimentary art (Bourke, 1993;Mac Con Iomaire and Gallagher, 2009). Indeed, a growing body of literature has appeared in recent years on the use of certain commodities in Irish cuisine and culture, including seafood (Mac Con Iomaire, 2006;Wilkens, 2004); the pig (Mac Con Iomaire, 2003;Mac Con Iomaire, 2010); milk and butter (Sexton, 2003;Lysaght, 1994); eggs (Mac Con Iomaire and Cully, 2007;Lysaght, 2003) and other meats (Sexton, 1995;Mac Con Iomaire and Gallagher, 2011).…”

Section: Sources and Methodsmentioning

confidence: 99%

Public dining in Dublin

Iomaire¹

2013

International Journal of Contemporary Hospitality Management

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Purpose -The aim of this paper is to provide an overview of the changing food culture of Ireland focusing particularly on the evolution of commercial public dining in Dublin 1700-1900, from taverns, coffeehouses and clubs to the proliferation of hotels and restaurants particularly during the latter half of the nineteenth century. Design/methodology/approach -Using a historical research approach, the paper draws principally on documentary and archival sources, but also uses material culture. Data are analysed using a combination of hermeneutics (Denzin and Lincoln, O'Gorman) and textual analysis (Howell and Prevenier). Findings -The paper traces the various locations of public dining in Dublin 1700-1900 and reveals that Dublin gentlemen's clubs preceded their London counterparts in owning their own premises, but that the popularity of clubs in both cities resulted in a slower growth of restaurants than in Paris. Competition for clubs appeared in the form of good hotels. The Refreshment Houses and Wine Licences (Ireland) Act 1860 created a more congenial environment for the opening of restaurants, with separate ladies coffee or dining rooms appearing from around 1870 onwards. Originality/value -There is a dearth of research on the history of Irish food and commercial food provision in particular. This paper provides the most comprehensive discussion to date on the development of commercial dining in Dublin 1700-1900 and suggests that the 1860 legislation might be further explored as a catalyst for the growth of restaurants in London and other British cities.

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Irish Corned Beef: A Culinary History

Abstract: ABSTRACT

Cited by 13 publications

References 21 publications

A comparative analysis of the attitudes of rural and urban consumers towards cultured meat

A comparative analysis of the attitudes of rural and urban consumers towards cultured meat

The Effect of Angkak and Chitosan Amounts on The Organoleptic Properties of Shrimp Corned

Public dining in Dublin

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