Journal Publication: A Social Practice Perspective of Ireland’s Lobster Cultural Food Heritage
Dr Pauley (left) conducted qualitative interviews with Irish fishermen, government officials, and other relevant stakeholders as part of his research
Arising from his 2019 Flaherty Research Scholarship, Dr Matthew Pauley has recently published an article entitled “A Social Practice Perspective of Ireland’s Lobster Cultural Food Heritage”. At the time of his scholarship, Dr Pauley was at the University of Prince Edward Island, and his research was conducted alongside research partners in Dublin City University. The article can be accessed here.
The article provides an in-depth exploration of the intersection between Ireland’s lobster industry and the Slow Food Movement (SFM), emphasizing the preservation of cultural heritage and the promotion of sustainable food systems. Through the application of Social Practice Theory (SPT), the study examines the complex relationship between the material elements of lobster fishing (such as tools and the lobsters themselves), the competencies required in lobster fishing and preparation, and the cultural significance of lobster within Irish society.
The research underscores the vital role that traditional lobster fishing practices play in sustaining both the ecological and economic dimensions of Irish coastal communities. Despite lobster’s historical and symbolic importance in Ireland, its contemporary consumption remains limited. This decline is attributed to several factors, including the high cost of lobster, the complexities involved in its preparation, and its historical association with English aristocracy, which have contributed to a degree of cultural resistance.
Drawing on qualitative interviews with Irish fishermen, government officials, and other relevant stakeholders, the study identifies key challenges facing the lobster industry, such as the impacts of climate change on lobster habitats and the economic constraints faced by small-scale fisheries. The research highlights the necessity for greater community engagement and governmental support to preserve the lobster industry as an integral component of Ireland’s cultural food heritage.
The article concludes by proposing a novel model that integrates the principles of the SFM with Ireland’s lobster fishing practices. This model seeks to enhance cultural identity and promote sustainable seafood consumption, suggesting that a more culturally sensitive and environmentally conscious approach could rejuvenate local interest in lobster and support broader sustainability goals. This research is particularly relevant for academics, policymakers and practitioners interested in the intersections of cultural heritage, sustainability and local food systems.