Substack on Irish food culture, its history and our investigations of contemporary Irish food at Aniar restaurant in Galway, Ireland.
| Platform |  | Pricing | Only free issues | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 117 | Founded | 3 years ago | Last Issue | 4 days ago |
| Active | |||||
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jpmcmahon.substack.comLatest Issues
Setting the Irish Table
“Cultures that care deeply about food often care about life, history and tradition” (Danny Meyer).
In Setting the Table (2006) the American restaurateur Danny Meyer makes a useful distinction between service and hospitality. Service is th...
Gastrophysics in the West of Ireland
1. Taste Is Never Just Taste
I grew up around physics. My father was a physics lecturer at the university in Maynooth, and though I took a different path, the language of forces, energy, matter and transformation were always present,...
On Rowanberries
The rowanberries are beginning to ripen. They appear like small fires in the mid day sun, in hedgerows and on the tree lined walks of housing estates: orange and scarlet. They stand out against the leaves that had not yet begun to think abo...
Whose Exile Matters? Claudia Roden and the case of Palestine
“Here is my choice of countries included in ths book: Syria, the Lebanon, Eqypt, Turkey, Greece, Iraq, Saudi Arabia, the Yemen, the Sudan, Algeria, Tunsia, Morocco and Israel” (Claudia Roden, A Book of Middle Eastern Food, 1968).
Claudia R...
Boucicault after Beckett
After Beckett, we cannot watch Boucicault in quite the same way.
The disguises, miraculous escapes, threatened executions, hidden identities and last-minute rescues of The Shaughraun (1874) may appear to belong to a theatrical world far re...
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Authors
The writers behind this newsletter.
Chef, restauranteur, and food writer. Writing on the experience of Irish food and its changing culture for future generations of Irish people.
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