refereed journal articles

Co-authored with Liz Wilson. “‘This Wizard of the Cooking-Stove’: How P.G. Wodehouse Contributed to the Field of Gastronomy through Anatole, the French Chef, in the Jeeves-and-Wooster Series.” European Journal of Food, Drink, and Society 1, no. 2 (2021): 38-60. https://doi.org/10.21427/2pnq-g145

“‘Gilded Gravel in the Bowl’: Ireland’s Cuisine and Culinary Heritage in the Poetry of Seamus Heaney.” Folk Life: Journal of Ethnological Studies 59, no. 2Special Issue on Irish Foodways (2021): 101-122. https://doi.org/10.1080/04308778.2021.1957423.

“‘My Palate Hung with Starlight’: A Gastrocritical Reading of Seamus Heaney’s Poetry.” East-West Cultural Passage 19, no. 2 (2019): 14- 39. https://doi.org/10.2478/ewcp-2019-0010

 “Pineapple Poetry.” Graduate Journal of Food Studies5, no. 2 (2018). https://doi.org/10.21428/92775833.75b9bc94

book chapters

“Mit jedem Bissen die Welt verändern (Changing the world with every bite).” In Wie jeder die Welt verbessern kann, edited by Hans Möhler. Bielefeld: Luther Verlag, 2012.

conference proceedings

“Gastrocriticism – A New Approach to Reading (Irish) Literature.” Proceedings of the Conference of the Association for Franco-Irish Studies 2021 – New Beginnings. (forthcoming).

“Food and the Irish Short Story Imagination.” Proceedings of the Oxford Symposium of Food and Cookery 2021 – Food and Imagination (forthcoming 2022).

book reviews

“The Cambridge Companion to Literature and Food.” Food, Culture & Society (2021). Available at: https://doi.org/10.1080/15528014.2021.2011679.

other publications

Co-authored with Brian J. Murphy. “Visionary, Convivial and Resilient: A History of the Dublin Gastronomy Symposium and Review of the DGS 2020 Online.” European Journal of Food, Drink, and Society 1, no. 1 (2021): 100-114. https://doi.org/10.21427/1b0s-7m71

“Along the Tevere: A Gastro-Historic Portrait of the Region.” Arrow@TUDublin – Articles, 212. (2020) Available at: https://arrow.tudublin.ie/tfschafart/212/

“Grandma’s Meatballs and Syrian Sweets: Food is Home.” Arrow@TUDublin – Other 46  (2020). Available at: https://arrow.tudublin.ie/tfschcafoth/46/.

“The Limits of the Recipe.” Arrow@TUDublin – Articles 203 (2019). Available at: https://arrow.tudublin.ie/tfschafart/203/.

“Drinking Wine and Saving Ancient Steep Vineyards: Interview with winemaker Martin Müllen (Mosel).” Arrow@TUDublin – Articles 202 (2019). Available at: https://arrow.tudublin.ie/tfschafart/202/.

Klitzin “#thisisirishfood: The Flavours of Ireland’s West Coast.” The New Gastronome [online] thenewgastronome.com (2019). Available at: https://thenewgastronome.com/irish_food/.

“Report on the Oxford Symposium on Food and Cookery 2018.” Oxford Symposium on Food and Cookery, St. Catherine’s College, Oxford, UK, 6-8 July, 2018. Available at: https://arrow.tudublin.ie/tfschcafrep/15/.

“Promoting smallholder agriculture with Slow Food presidia projects.” In Promoting Best Practice in Agriculture – POWA Advocacy Project. Bonn: Welthungerhilfe, 2014.

media publications

“Volle Bäuche für alle ist nicht genug (Full bellies are not enough).” Slow Food Magazin 01-2020.

““Gesundes Essen? Überall Anders! (Healthy Eating – Different Everywhere).” Slow Food Magazin 06-2019.

“Who’s who bei Bohnen, Erbsen & Co.? (Who is who among beans, peas and other legumes?).” Slow Food Magazin 05-2019, 63.

“Sind Eier Ökologisch Vertretbar? (On the Sustainability of Eggs).” Slow Food Magazin 04-2019, 80.

Kl“Die Ganze Welt – Unser Gemüsegarten? (The Entire World as Our Kitchen Garden?).” Slow Food Magazin 04-2019, 62.

“Besser Ohne Plastik (Better Without Plastics).” Slow Food Magazin 03-2019, 64.

“Cooking the books: the recipe for a successful cookbook.” RTÉ Brainstorm [online], 15 February, 2019. Available at: https://tinyurl.com/y3h8sd93

“‘Some Food Are Aphrodisiacs Because They Resemble Sexual Organs.” The Irish Times [online] irishtimes.ie, 13 February, 2019. Available at: https://tinyurl.com/y36tf53k

“Weltweit geschützter Käse (Protected Cheese Worldwide).” Slow Food Magazin 06-2018, 71.

“Die Slow Food Arche – Vielfalt auf dem Teller (Slow Food Ark – Biodiversity on your plate).” Slow Food Magazin 04-2018, 68.

“Wie Unser Essen das Klima Beeinflusst (How our food and eating habits influence the global climate).” Slow Food Magazin 01-2018, 56.

“Bloß Keinen Thermomix (Anything But a Thermomix!).” Slow Food Magazin 06-2017, 98

“Über Food Porn, Kochpakete und Oberflächlichen Konsum (On food porn, recipe subscriptions and superficial consumption).” Slow Food Magazin 05-2017, 46.

“Mehr Mut zum Kochen Ohne Uhr und Waage (Having the courage to cook without clock and scales).” Slow Food Magazin 04-2017, 46.

“Wein Trinken und Steillagen Retten (Drinking wine and saving ancient steep vineyards).” Slow Food Magazin 04-2017, 46.

“Dicke Bohnen – Hülsenfrüchte mit Geschichte (Broad beans – Legumes with a history).” Slow Food Magazin 03-2017, 44.

“Lachs Muss Wieder Luxus Werden (Salmon must become a luxury again).” Slow Food Magazin 02-2017, 106.

“Großmutters Kohlrouladen oder Syrisches Gebäck (Grandmother’s cabbage rolls or Syrian cookies).” Slow Food Magazin 01-2017, 58.

“Schlaraffenland mit Schalem Beigeschmack (A stale aftertaste in the Land of Cockaigne).” Slow Food Magazin 05-2016, 52.

“Muse (restaurant review).” zitty Berlin 10-2014, April, 27.

“On Egin (restaurant review).” zitty Berlin 02-2014, January, 28.

“Cordobar (restaurant review).” zitty Berlin 22-2013, October.

“Sfizy Veg (restaurant review).” zitty Berlin 19-2013, September, 38.

“Italienische Momente – Muret La Barba, Sironi (restaurant review).” zitty Berlin 17-2013, August, 28-29.

Co-Authored with Ursula Hudson. “Vom Wert und Preis unserer Nahrung (On the value and price of our food).” Südlink 158. Berlin: INKOTA Netzwerk, 2011.

“Facing the facts on fat.” Politico.ie. [online] 2011. Available at: http://politico.ie/social-issues/8017-obesity-strategies-facing-the-facts.html