Guinness and Food: Ingredients in an Unlikely Gastronomic Revolution

Guinness enjoys a long-standing relationship with gastronomy, and yet, due to the heavy, appetite-sapping nature of the product, it is often considered an unlikely and even undesirable combination. However, as far back as the nineteenth century, tales of people enjoying food accompanied by Guinness have been regaled by authors, and reported by journalists. This paper explores how Guinness\u27s early promotional activities helped make the revolutionary pairing of food and Guinness both acceptable and desirable