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The Language Of Food: A Review Of The 2009 Oxford Symposium On Food And Cookery, Máirtín Mac Con Iomaire

Articles

This article reviews the 2009 Oxford Symposium on Food and Cookery, which was held in St. Catherine's College, Oxford. This year's theme was Food and Language and over forty papers were delivered to and audience of over two hundred leading food writers, historians, scientists, anthropologists, linguists, culinary students, and general food enthusiasts.

The Potato In Irish Cuisine And Culture, Máirtín Mac Con Iomaire, Pádraic Óg Gallagher

Articles

This article will discuss the introduction of the potato from its South American origin into Irish cuisine and culture. The authors will outline the stages of devopment from introduction to acceptance as a winter vegetable, to widespread acceptance, moving on to overdependence and leading to subsequent famine. The article will discuss the varieties of potatoes used, the methods of production at different levels of society, and a number of quintessentially Irish potato dishes including boxty, champ, and colcannon, which will be compared with similar potato dishes in other cultures.

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 …

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 …