Proceedings of the 20 th International Ethnological Food Research Conference, Department of Folklore and Ethnology, Institute of Ethnology and Cultural Anthropology, University of Łodź, Poland, 3–6 September 2014
Edited By Violetta Krawczyk-Wasilewska and Patricia Lysaght
The Online Promotion of Irish Food as a Tourist Attraction: Déirdre D’Auria and Patricia Lysaght
Déirdre D’Auria and Patricia Lysaght
The Online Promotion of Irish Food as a Tourist Attraction
Irish food and indigenous Irish produce have a considerable international reputation. This is evident from the protected status afforded to certain Irish foods under European Union legislation, and especially from the demand that exists for Irish food products in many parts of the world. As the most important indigenous Irish industry, food and drink manufactured in Ireland serve not only to supply the major portion of the domestic grocery and food-services sector, but also to contribute significantly to Ireland’s export profile, as such products are now sold in about one hundred and twenty countries worldwide. Over eighty per cent of Ireland’s dairy and beef production, for example, is exported, and considerable quantities of Irish lamb and pork are also sold overseas.1 But the appeal of Irish food products, against a production background of a lush, green environment, is also used, among other attractions, to draw people to different parts of Ireland and, in this way, to contribute to another important Irish industry – tourism. Thus references to particular foods, eating establishments, and food-related activities in Ireland, now feature regularly on a variety of Internet websites designed to encourage people, at home and abroad, to visit different regions of the country. These food-oriented advertisements are addressed sometimes to travellers with a specific interest in food, but they are more often geared towards general tourists who are looking for suggestions...
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