Digital Commons Network^™

The Origin Of The Curvilinear Plan-Form In Irish Ecclesiastical Sites: A Comparative Analysis Of Sites In Ireland, Wales And France, Clare Crowley

Doctoral

This thesis looks at the origins of the curvilinear plan-form in ecclesiastical sites in Ireland, through the detailed examination and comparative analysis of a selection of field study sites in Ireland, Wales and France. It asks the fundamental question: is the concept of the curvilinear plan-form in Ireland home-grown or an import? Curvilinear ecclesiastical settlements that appeared to be originating in the Early Medieval period in Ireland, conform to what looks like a universal pattern. The characteristics of this pattern commonly include an inner and outer curvilinear enclosure, with a church, burial ground and other ecclesiastical structures and features (for …

The Future Of The Oecd, Richard Woodward

Books/Book Chapters

The Organisation for Economic Co-operation and Development (OECD) is one of the least written about and least understood of our major global institutions. This new book builds a well-rounded understanding of this crucial, though often neglected, institution, with a range of clearly written chapters that:

• outline its origins and evolution, bringing its story fully up-to-date

• present a clear framework for understanding the OECD

• set the institution within the broader context of global governance

• outline key criticisms and debates

• evaluate its future prospects.

Given the immense challenges facing humanity at the start of the 21st century, the need for the OECD …

Re(Dis)Covering Organizational Forming: The Case Of Ireland’S Industrial Development Authority, Paul Donnelly

Conference papers

Organizational form, as an issue, has been the focus of attention since Weber’s formulation of the ideal-type bureaucracy. For organizational scholars, the very concept of form is at the heart of organization studies, such that “[w]here new organizational forms come from is one of the central questions of organizational theory” (Rao, 1998: 912). The Weberian “ideal type,” with its focus on the ontological possibility of identifying form, represents the inaugural moment in organization theory. Since that moment, and based on the need to say what is “organization” as the condition for having “organization theory,” it is a requirement of organization …

The Life Of Mary Wollstonecroft And The Principles Of Conduct Put Forward In "A Vindication Of The Rights Of Woman", Stephen Carruthers

Articles

This paper examines the life of Mary Wollstonecraft (1759-1797), the wife of the philosopher William Goodwin and mother of Mary Shelley author of Frankenstein, through the prism of the principles of conduct set out in A Vindication of the Rights of Woman that Mary Wollstonecraft wrote over the period 1790 to 1792. In particular the paper focuses on the role of reason, virtue, and knowledge developed in A Vindication in establishing principles of conduct and the extent to which Mary’s own conduct can be reconciled with the precepts she advocated.

Noel Cullen, Máirtín Mac Con Iomaire

Books/Book Chapters

Biography of Noel Cullen, Irish chef, culinary educator and the first Certified Master Chef (CMC) to also have a Doctorate in Education (Ed.D.).

Pierre Rolland, Máirtín Mac Con Iomaire

Books/Book Chapters

Biography of Pierre Rolland, French chef and key figure in the development of Haute Cuisine in Dublin through his position as award winning head chef in the Russell Hotel, Dublin.

Zenon Geldof, Máirtín Mac Con Iomaire

Books/Book Chapters

Biography of Belgian Chef / Restaurateur Zenon Geldof with information of the Geldof family involvement in the history of Dublin Restaurants.

Kenneth George Besson, Máirtín Mac Con Iomaire

Books/Book Chapters

Biography of Ken Besson with information on his father Paul Besson and the Royal Hibernian Hotel, Russell Hotel and Bailey Restaurant which they owned and ran in Dublin.

Louis Jammet, Máirtín Mac Con Iomaire

Books/Book Chapters

Biography of Louis Jammet and information on Michel and Francois Jammet, owners of Restaurant Jammet, Dublin, and Hotel Bristol and Boeuf a la Mode, Paris.

Using Documents: A Figurational Approach, Paddy Dolan

Books/Book chapters

Notwithstanding significant changes in the research cultures of many social science disciplines, there remains a certain orthodoxy in the selection of qualitative methods for consumer research in particular. In this field, focus groups and depth (or qualitative) interviews reign supreme, while the use of documentary evidence is sparse. The obvious exception is the growing number of studies written by historians of consumer culture (see for example, Cohen, 2003; De Grazia, 2005; Donohue, 2006). Historians have traditionally used documents as evidence of particular events, values, ideas and practices at specific times and places. These events can then be organised into a …

The Civilizing Of Hurling In Ireland, Paddy Dolan, John Connolly

Articles

This essay examines the sport of hurling in Ireland through the theoretical framework of sport and leisure developed by Elias and Dunning. Through an analysis of newspaper reports of games, of rulebooks and codes of play, as well as historical data on increasing social differentiation and integration, we argue that hurling has undergone sportization and civilizing processes. However, due to the unevenness of wider figurational shifts these processes have been non-linear and fragile. Gradually, we see increasing numbers of rules, as well as increasing severity of punishment for the breaking of specific rules relating to violent play. The level and …

The Emergence, Development And Influence Of French Haute Cuisine On Public Dining In Dublin Restaurants 1900-2000: An Oral History, Máirtín Mac Con Iomaire

Doctoral

The words Dublin or Ireland do not immediately come to mind when haute cuisine is mentioned. However, two leading French chefs, the brothers Francois and Michel Jammet, opened a restaurant in Dublin in 1901 which, up until its closure in 1967, remained one of the best restaurants serving haute cuisine in the world (Mac Con Iomaire 2005a; Mac Con Iomaire 2006). Haute cuisine was served in many Dublin hotels, clubs and restaurants during the twentieth century and came under similar influences as London and other European cities, moving from the Escoffier orthodoxy to the influence of nouvelle cuisine. This research …