I HAVE UNPACKED AND sampled generous portions from a paper bag of swag (a "goodie bag" in other words) that caused me to think about what we could do in my Tipperary Institute classrooms to boost Tipperary as an iconic food brand. But first, I should disclose that I got a week's supply of lovely ingredients to fill my belly and because those things are so delectable, they have completely biased my perspective. I know think #tippfood is some of the best on the planet. Disclosing that I repeatedly sample the local cuisine, I know readers will take on board my compromised viewpoint.
I've recorded sound, stills and video at four Premier County locations and from that first-person vantage point, I can see how Tipperary could maximise its abundance of food and drink resources by developing a stronger identity for artisan products that I have in my cupboards at home.
I attend several tourism conferences every year where Tipp's Rock of Cashel, thoroughbred horses and "It's a Long Way" song come across strongly to brand the county. I think food needs to be added to that mix--but it's a perception thing and right now, none of my Stateside family members thinks of "Tipp" when they consider "Irish food."
So I'm going to rewire a few of my third level modules to address this disconnect. I'll share examples of what we're doing as guest blog posts from students who I'll clear to write on my blog in the upcoming academic year. In the meantime, perhaps you'd enjoy seeing more about what makes Tipperary food so lovely.
Direct link to what's in my swag bag.
