journal articles, peer-reviewed

Klitzing, A. (2021). ‘”Gilded Gravel in the Bowl”: Ireland’s Cuisine and Culinary Heritage in the Poetry of Seamus Heaney’. FolkLife: Journal of Ethnological Studies, 59 (2), Special Issue on Irish Food Ways, pp 101-122.

Klitzing, A. (2019). ‘”My Palate Hung with Starlight”: A Gastrocritical Reading of Seamus Heaney’s Poetry’. East-West Cultural Passage, 19 (2), pp. 14-39.

Klitzing, A. (2018). ‘Pineapple Poetry’. Graduate Journal of Food Studies, 5 (2). Available at:

articles, non peer-reviewed

Klitzing, A. and Murphy, B. (2021). ‘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(1), pp. 100-114. Available at: [Accessed 25 February 2020].

Klitzing, A. (2020). ‘Along the Tevere: A Gastro-Historic Portrait of the Region’. Arrow@TUDublin – Articles, 212. Available at: [Accessed 19 September 2020].

Klitzing, A. (2020). ‘Grandma’s Meatballs and Syrian Sweets: Food is Home’. Arrow@TUDublin – Other, 46. Available at: [Accessed 23 January 2020].

Klitzing, A. (2019). ‘The Limits of the Recipe’. Arrow@TUDublin – Articles, 203. Available at: [Accessed 10 December 2019].

Klitzing, A. (2019). ‘Drinking Wine and Saving Ancient Steep Vineyards: Interview with winemaker Martin Müllen (Mosel)’. Arrow@TUDublin – Articles, 202. Available at: [Accessed 10 December 2019].

public scholarship and media

Klitzing, A. (2020). ‘Volle Bäuche für alle ist nicht genug (Full bellies are not enough)’. Slow Food Magazin 01-2020. München: oekom.

Klitzing, A. (2019). ‘Gesundes Essen? Überall Anders! (Healthy Eating? It’s Different Everywhere!)’. Slow Food Magazin 06-2019. München: oekom.

Klitzing, A. (2019). ‘Who’s who bei Bohnen, Erbsen & Co.? (Who is who among beans, peas and other legumes?)’. Slow Food Magazin 05-2019. München: oekom.

Klitzing, A. (2019). ‘Sind Eier Ökologisch Vertretbar? (Eggs – How Sustainable Are They Really?)’. Slow Food Magazin 04-2019. München: oekom.

Klitzing, A. (2019). ‘Die Ganze Welt – Unser Gemüsegarten? (Is the Whole World Our Vegetable Patch?)’. Slow Food Magazin 04-2019. München: oekom.

Klitzing, A. (2019). ‘Besser Ohne Plastik (Better Without Plastik)’. Slow Food Magazin 03-2019. München: oekom.

Klitzing, A. (2019). ‘#thisisirishfood: The Flavours of Ireland’s West Coast’. The New Gastronome [online] Available at:    

Klitzing, A. (2019). ‘Cooking the books: the recipe for a successful cookbook’. RTÉ Brainstorm [online], 15 February. Available at: 

Klitzing, A. (2019). ‘“Some Food Are Aphrodisiacs Because They Resemble Sexual Organs”’. The Irish Times [online], 13 February. Available at:

Klitzing, A. (2018). ‘Weltweit geschützter Käse (Protected Cheeses Worldwide)’. Slow Food Magazin 06-2018. München: oekom.

Klitzing, A. (2018). ‘Die Slow Food Arche – Vielfalt auf dem Teller (The Slow Food Ark – Biodiversity on your plate)’. Slow Food Magazin 04-2018. München: oekom.

Klitzing, A. (2018). ‘Wie Unser Essen das Klima Beeinflusst (How our food and eating habits influence the global climate)’. Slow Food Magazin 01-2018. München: oekom.

Klitzing, A. (2017). ‘Bloß Keinen Thermomix (Anything But a Thermomix!)’. Slow Food Magazin 06-2017. München: oekom.

Klitzing, A. (2017). ‘Über Food Porn, Kochpakete und Oberflächlichen Konsum (On food porn, recipe subscriptions and superficial consumption)’. Slow Food Magazin 05-2017. München: oekom.

Klitzing, A. (2017). ‘Mehr Mut zum Kochen Ohne Uhr und Waage (Having the courage to cook without clock and scales)’. Slow Food Magazin 04-2017. München: oekom.

Klitzing, A. (2017). ‘Wein Trinken und Steillagen Retten (Drinking wine and saving ancient steep vineyards)’. Slow Food Magazin 04-2017. München: oekom.

Klitzing, A. (2017). ‘Dicke Bohnen – Hülsenfrüchte mit Geschichte (Broad beans – Legumes with a history)’. Slow Food Magazin 03-2017. München: oekom.

Klitzing, A. (2017). ‘Lachs Muss Wieder Luxus Werden (Salmon must become a luxury again)’. Slow Food Magazin 02-2017. München: oekom.

Klitzing, A. (2017). ‘Großmutters Kohlrouladen oder Syrisches Gebäck (Grandmother’s cabbage rolls or Syrian cookies)’. Slow Food Magazin 01-2017. München: oekom.

Klitzing, A. (2016). ‘Schlaraffenland mit Schalem Beigeschmack (A stale aftertaste in the Land of Cockaigne)’. Slow Food Magazin 05-2016. München: oekom.

Klitzing, A. (2014). ‘Promoting smallholder agriculture with Slow Food presidia projects’. In:  Promoting Best Practice in Agriculture – POWA Advocacy Project. Bonn: Welthungerhilfe.

Klitzing, A. (2014). ‘Muse (restaurant review)’. zitty Berlin 08-2014, April. 

Klitzing, A. (2014). ‘On Egin (restaurant review)’. zitty Berlin 02-2014, January. 

Klitzing, A. (2013). ‘Cordobar (restaurant review)’. zitty Berlin 22-2013, October. 

Klitzing, A. (2013). ‘Sfizy Veg (restaurant review)’. zitty Berlin 19-2013, September. 

Klitzing, A. (2013). ‘Italienische Momente – Muret La Barba, Sironi (restaurant review)’. zitty Berlin 17-2013, August. 

Klitzing, A. (2012). ‘Mit jedem Bissen die Welt verändern’ (“Changing the world with every bite”) in: Möhler, H., ed. Wie jeder die Welt verbessern kann. Bielefeld: Luther Verlag.

Hudson, U. and Klitzing, A. (2011). ‘Vom Wert und Preis unserer Nahrung’ (“On the value and price of our food”). Südlink 158. Berlin: INKOTA Netzwerk.

Klitzing, A. (2011). ‘Facing the facts on fat’. [online] Available at: