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Culinary voices: perspectives from Dublin restaurants
Máirtín Mac Con Iomaire
Vol. 39, No. 1, DISCRIMINATION (SPRING 2011), pp. 77-90
Published by: Oral History Society
Stable URL: http://www.jstor.org/stable/25802217
Page Count: 14
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Despite growing interest in culinary history and gastronomy in the last three decades, the use of oral history within the culinary field remains in an embryonic stage. By discussing the strength of oral history, particularly when triangulated with other sources, and surveying some food related projects, the article focuses on the power of oral history to capture the life experiences of chefs, waiters, restaurateurs and diners. The article calls on curators of culinary libraries to build oral history archives which can be accessed electronically.
Oral History © 2011 Oral History Society