Arts and Humanities Commons^™

'The President Requests The Pleasure': Irish State Dining, 1922-1940, Elaine Mahon

Books/Book Chapters

This chapter explores dining with Irish heads of state and heads of government based on a chronological scope from the Anglo-Irish Treaty of 1921 to the 1937 Constitution of Ireland. It quickly becomes clear that between 1922 and 1932, the Irish government, led by William T. Cosgrave, undertook a broad range of hospitality, entertaining important persons from around the globe. Between 1932 and 1940, the Fianna Fáil government led by Éamon de Valera built on the foundations of state hospitality put in place by the Cosgrave administration but also implemented significant changes in official entertaining. The 1937 Constitution of Ireland …

Characterization And The Aesthetic Representation Of Violence In The Graphic Novel "Esperaré Siempre Tu Regreso", By Jordi Peidro, Deirdre Kelly

Books/Book Chapters

The graphic novel, Esperaré siempre tu regreso (2016, Desfiladero Ediciones) by the author and illustrator, Jordi Peidro (Alcoy, 1965), is a biographical and historical text that centres on the life in exile of Francisco Aura Boronat (or Paco Aura, Alcoy, 1918-2018), a Spanish communist and Republican who survived the horrors of the Mauthausen concentration camp in Austria. Drawing on comics studies and memory studies, the analysis will discuss how Peidro navigates ethical and aesthetic issues when representing traumatic and violent memories related to the Spanish experience of Civil War, exile and deportation to a Nazi concentration camp. Firstly, it will …

James Mahony (C.1816-1859): The Illustrated London News, Niamh Ann Kelly

Books/Book Chapters

No abstract provided.

From The Dark Margins To The Spotlight: The Evolution Of Gastronomy And Food Studies In Ireland, Máirtín Mac Con Iomaire

Books/Book Chapters

For many years, food was seen as too quotidian and belonging to the domestic sphere, and therefore to women, which excluded it from any serious study or consideration in academia. This chapter tracks the evolution of gastronomy and food studies in Ireland. It charts the development of gastronomy as a cultural field, originally in France, to its emergence as an academic discipline with a particular Irish inflection. It details the progress that food history and culinary education have made in Ireland, suggesting that a new liberal / vocational model of culinary education, which commenced in 1999, has helped transform the …

Famine In Art - Imagery, Influences And Exhibition In Mid-20th-Century Ireland, Niamh Ann Kelly

Books/Book Chapters

No abstract provided.

Imaging The Great Irish Famine: Representing Dispossession In Visual Culture, Preface & Introduction, Niamh Ann Kelly

Books/Book Chapters

‘Niamh Ann Kelly's lavishly illustrated book throws new light on the visual culture commemorative of hunger, famine and dispossession in mid-nineteenth-century Ireland. Located within the discipline of International Memorial Studies, the text and images both challenge and extend our understanding of Famine history. Examining the visual culture since the time of the Famine until the present, Kelly asks, how do we view, experience and represent the past in the present? To what extent does the viewer insert themselves in this complex process? Is there such a thing as ethical spectatorship? Kelly’s sophisticated yet sympathetic study of the “grievous history” …

Dining Out, Máirtín Mac Con Iomaire

Books/Book Chapters

Dining out during the 1980s in Ireland could be summarised gastronomically by prawn cocktails, Chicken Maryland, Black Forest gateau and bottles of Blue Nun or Mateus Rosé. All this changed with the Celtic Tiger when the Irish public was introduced to Caesar salad, tomato and fennel bread, tapenade and Chardonnay. From 1989 to 1993, Restaurant Patrick Guilbaud was like a lone beacon of consistency in the Irish edition of the Michelin Guide. However, in 1994, five Michelin stars were awarded on the island of Ireland. Change was afoot. Many young Irish chefs and waiters emigrated during the 1980s although some, …

Ultimate Witnesses - The Visual Culture Of Death, Burial And Mourning In Famine Ireland, Extract, Niamh Ann Kelly

Books/Book Chapters

No abstract provided.

The Role Of Revolution And Rioting In French Wine's Relationship With Place, Brian Murphy

Books/Book Chapters

French Wine: The role of revolution and rioting in establishing it’s relationship with “place”

Many of the rules and regulations surrounding the production of French wines have been heavily debated and criticised over the years. They have been accused of limiting French wine’s ability to compete with new world marketing successes. Appellation d’Origine Controlee represents France’s much imitated system of controlling both geographically based names and indeed production variables associated with these AOCs in terms of “place”.

Prior to the development of the Appellation d’origine controlee laws in 1937, France bore witness to two key wine related violent episodes in …

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 …

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.

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.