Arts and Humanities Commons^™

Tannery Restaurant Townhouse Cookery School, Tannery

Menus of the 21st Century

Since Paul and Máire Flynn opened The Tannery in 1997, it has become one of the most original and welcoming experiences in Irish food. What makes it special? There is Paul’s cooking, of course – his fresh Waterford produce, ever-changing menus and mouth-watering focus on flavour. There are cosy chats in the wine bar, warm and welcoming service from expert staff, a bright and buzzy atmosphere at the tables. There is our unique location in the seaside town of Dungarvan, a stone’s throw from the Copper Coast and Comeragh Mountains. But most of all, there is the Tannery’s knack for …

The Olde Post Inn Tasting Menu 2017, The Olde Post Inn

Menus of the 21st Century

The Olde Post inn was built in the 1800s. It opened as a post office in 1884, grocery & residence. It had a number of owners and was for some time derelict before it was renovated into a restaurant with accommodation in early 1990s. It has been run as a restaurant since and was taken over by Gearoid & Tara Lynch in November 2002. Since then it has gone under further refurbishment and been extended to include two Hampton Conservatories.

To have a complete dining experience, it is not just about the food or wine it is about the whole …

The Proof Is In The Pudding – Using Perceived Stress To Measure Short-Term Impact In Initiatives To Enhance Gender Balance In Computing Education, Alina Berry, Sarah Jane Delany

Academic Posters Collection

The problem of gender imbalance in computing higher education has forced academics and professionals to implement a wide range of initiatives. Many initiatives use recruitment or retention numbers as their most obvious evidence of impact. This type of evidence of impact is, however, more resource heavy to obtain, as well as often requires a longitudinal approach. There are many shorter term initiatives that use other ways to measure their success.

First, this poster presents with a review of existing evaluation measures in interventions to recruit and retain women in computing education across the board. Three main groups of evaluation come …

Identifying Gendered Language, Shweta Soundararajan, Sarah Jane Delany

Academic Posters Collection

Gendered language refers to the use of words that indicate the gender of an individual. It can be explicit, where the gender is directly implied by the specific words used (e.g., mother, she, man), or it can be implicit, where societal roles and behaviors convey a person's gender. For example, expectations that women display communal traits (e.g., affectionate, caring, gentle) and men display agentic traits (e.g., assertive, competitive, decisive). The presence of gendered language in natural language processing (NLP) systems can reinforce gender stereotypes and bias. Our work introduces an approach to creating gendered language datasets using ChatGPT. These datasets …

Techmate: A Research-Driven Toolkit To Enhance Gender Balance In Computing Education, Alina Berry, Sarah Jane Delany

Academic Posters Collection

This poster presents a toolkit of practical initiatives and guidance on how to enhance gender balance in computing higher education. The suggested initiatives are designed in the way that could be adapted for a use in a local context, especially in universities in the UK or in Ireland. The initiatives are categorised under four main areas: Policy, Pedagogy, Influence & Support and Promotion & Engagement. Additionally, guidance is given on mechanisms to evaluate the impact of these initiatives. This work will be of interest to champions looking to enhance gender balance in their computing courses.

Irish Food History: A Companion, Máirtín Mac Con Iomaire, Dorothy Cashman

Irish Food History: A Companion

Irish Food History: A Companion provides the most comprehensive collection of information to date on this topic. It includes twenty-eight chapters from experts in the fields of archaeology, history, mythology, linguistics, literature, folklore, Irish studies, food studies, beverage studies, gastronomy, and culinary history, which apply the latest thinking and scholarship to the history of Irish food from the earliest inhabitants through to the twenty-first century. The individual chapters bring the reader on a journey from prehistory and the Ice Ages in Ireland through to the arrival of fisher-gatherers, early farmers, the introduction of livestock, cultivation of crops and development of …

Patrimoine/Cultural Heritage In France And Ireland, Eamon Maher, Eugene O'Brien

Books

This collection of essays explores the concept of patrimoine, a French word used to denote cultural heritage, traditional customs and practices – the Gaelic equivalent is dúchas – and the extent to which it impacts on France and Ireland. Borrowing from disciplines as varied as sociology, cultural theory, literature, marketing, theology, history, musicology and business, the contributors to the volume unearth interesting manifestations of how patrimoine resonates across cultural divides and bestows uniqueness and specificity on countries and societies, sometimes in a subliminal manner.

Issues covered include debt as heritage, Guinness as a cultural icon of «Irishness», faith-based tourism, …

Non-Violent Resistance: Counter-Discourse In Irish Culture, Agnés Maillot, Jennifer Bruen

Books

Counter-discourses express new and alternative views of the world, in contrast with more established discourses which embody mainstream values, norms, beliefs and attitudes. The essays in this volume assess the role of counter-discourses as non-violent forms of resistance to the status quo in core domains of Irish social, cultural and political life. These domains encompass the Northern Ireland conflict and peace process; law enforcement, policing and surveillance; parliamentary debate and obstructionism; identity formation, marriage, divorce and the family; and institutional abuse, authoritarianism and the Catholic Church. The discourses are drawn from a diverse range of media including political and parliamentary …

Athraitheach: Who Do You Think You Are?, Declan Behan, Clare Bell

Books

Athraitheach: Who do you think you are?

Athraitheach: changeable; changing; fluctuating; shifting; varying.[1]

Conceptually informed by, and materially embedded in, the latest technological developments and innovation in typeface design, this project, ‘Athraitheach: Who do you think you are?’, takes the form of a ‘variable font’[2] that, via the visual representation of language, aims to capture and engage with current public discourses around linguistic diversity and national, cultural and social identities active in the jurisdiction of Northern Ireland.

It also aims to demonstrate how language and identity can, within particular contexts, become inextricably bound together, often being absorbed into, …

The Irish Granny's Pocket Farmhouse Kitchen, Fiona Biggs

Cookery Books

Published by Gill Books, Hume Avenue, Park West, Dublin 12. 2018.

ISBN: 978-0-7171-7943-5

This book was created and produced by Teapot Press Ltd

Recipes compiled by Fiona Biggs Designed by Tony Porter Picture research and photography by Ben Potter Home economics by Christine Potter, Imogen Tyler & Anne Wright

Hartes Of Kildare Thursday Midweek Set Menu 2017, Hartes Of Kildare

Menus of the 21st Century

Hartes was re-opened in December 2009 by brother’s in-law Paul Lenehan and Ronan Kinsella. Formerly known as Ollie’s or the Vatican this bar was always known to be a busy and well run establishment. Unfortunately it closed its doors in 2004 like a lot of other pubs and lay dormant until December 2009 when it re-opened was renamed as Hartes of Kildare. “With over 30 years of experience and knowledge behind us we thought that Kildare town was ready for a Gastro Pub”. …. Paul. Proud members of the Restaurants Association of Ireland, the Vintners Association of Ireland and Good …

Lobstar Restaurant Menus 2017, Lobstar Restaurant

Menus of the 21st Century

Lobstar is a unique lobster and steak bistro with a sense of casual cool, located in heart of Monkstown.

Our aim is to provide great gastronomic experiences through remarkable food and excellent service in a very relaxing and funky environment.

We are passionately committed to offering the freshest, greatest ingredients and to presenting a seasonal menu that is locally focused and globally artistic.

Voyages Between France And Ireland: Culture, Tourism And Sport, Frank Healy, Brigitte Bastiat

Books

The voyage – the quest, the odyssey, the expedition – is one of the driving forces of civilisation. From ancient times to the present day, human beings have travelled through necessity (wars, persecutions, economic and political pressures), by vocation (religious and humanitarian) and for pleasure (tourism, culture and sport).

A voyage intensifies our perception of self, leading us to define and redefine our identity in the liminal space where we are confronted with the Other. This often leads to a change of perspective in our attitudes to culture, identity and politics.

The sea is an important feature of the geography …

Kai Cafe And Restaurant Dinner Menu 2017., Kai Cafe

Menus of the 21st Century

David and Jessica Murphy are the proud owners of Kai Café and Restaurant. The couples joint performance in the kitchen and on the floor promises a memorable dining experience to every customer young and old.

The philosophy at Kai Café and Restaurant is very simple, head chef Jessica sources fresh, organic produce from local suppliers to create daily menus bursting with flavor, texture and colour. If you’re lucky you might even get an edible flower on your plate.

All menus change on a daily basis dependent on what is fresh and in stock from local suppliers.

Farmgate Restaurant & Country Store Lunch Take Away Menu 2017, Farmgate Restaurant

Menus of the 21st Century

n 1983 Mar�g O'Brien established Farmgate in Midleton, Co. Cork as a small food shop specialising in local, seasonal, fresh produce. In 1988 it expanded to a larger premises to develop, along with its shop, the now renowned Farmgate Restaurant and Bakery. A generation later Mar�g is now joined by her daughter, Sally O'Brien to further continue this well loved concept. Farmgate is supported and loved, particularly by local patrons, and has now become a national and international landmark. The concept is based on Regional food, supporting in particular local producers. Cheeses are local; duck is free-range; lamb and beef …

The Oarsman Bar Food Menu 2017, The Oarsman

Menus of the 21st Century

The Oarsman moved into a new era when Conor and Ronan Maher took over the property in 2002.

Their goal is to create a hospitality business where service, quality, value for money and consistency are always the focus. Conor & Ronan are sons of Tom and Rosaleen Maher of the renowned Country house “Hollywell” in Carrick-on-Shannon and are the seventh Generation of their family in the hospitality Industry.

They bring together a wealth of experience and knowledge gained in Ireland and abroad. They are proud members of Slow Food Ireland & Good Food Ireland.

The Oarsman moved into a new …

The Fumbally Specials Menu 2017, The Fumbally

Menus of the 20th Century

The Fumbally is the culmination of 4 years of cooking, travelling, working at festivals, gathering ideas, arguing those ideas, making mistakes, making new friends, finally realising those ideas, having lots of dinners, tasting new things, building a kitchen and seeing what will happen. Some of us have been working in kitchens all our lives, others haven’t, but we all have a love for food, good coffee and the simple pleasure of sharing a meal with friends.

Rua Breakfast Menu 2017, Cafe Rua

Menus of the 21st Century

CAFE RUA, NEW ANTRIM STREET, CASTLEBAR, CO. MAYO

Chapter One Christmas Menus 2016, Chapter One

Menus of the 21st Century

The Irish home has always been a place of conviviality, from the most humble cup of tea to the grandest offering of a traditional Irish coffee. Chapter One has worked hard to reflect this great Irish tradition. We never felt it was enough simply to do things correctly; we wanted to strive for the best, and that remains as true today as at the beginning. It has earned us an extremely loyal customer base and also a Michelin star in the process.

Good cooking starts with good produce, and when you have the richness of the Irish larder to choose …

Mannings Emporium Ballylickey Brunch Menu 2017, Mannings Emporium

Menus of the 21st Century

Manning’s Emporium has been in the Manning family since 1948. It has grown from a simple shop selling the produce from the family farm, to what it is today – a bustling food store, cafe and tapas bar specialising in local and artisan produce. We are delighted to now offer the best of Manning's Emporium in our hampers. These hampers have been carefully selected to reflect the quality of product we stock on our shelves and serve from our kitchen. Feel free to get in touch if you need any further information.

L'Ecrivain Seasonal Dinner Menu 2017, L'Ecrivain

Menus of the 21st Century

Dublin born Derry trained in the classical French tradition in the Man Friday in Kinsale. He came home to Dublin to continue his training under the direction of John Howard in Le Coq Hardi for four years. He then spent 8 years as Head Chef in le Bon Appetit Restaurant where his aspirations were always to open a place of his own.Derry and Sallyanne married in 1987 and opened l’Ecrivain Restaurant in July 1989. They have had several transformations and now l’Ecrivain stands on the site of two old Georgian Coach Houses/Mews in its own charming courtyard.

Mcnean House And Restaurant Sunday Lunch Menu 2017, Mcnean House And Restaurant

Menus of the 21st Century

At the core of Neven’s philosophy is a commitment to using only the finest local seasonal ingredients and he works closely with Bord Bia to promote Quality Assured Irish produce. Neven is credited with raising awareness around Ireland’s high quality food producers, both nationally and internationally, and was presented with Ireland’s ‘Producer Champion Award’ at the Blas na hEireann national food awards. Neven is also committed to helping young chefs to develop their careers in food and he regularly hosts trainees for work experience at his restaurant. Neven travels with his chefs to experience the best of European food and …

Mcnean House And Restaurant Vegetarian Menu, Mcnean House

Menus of the 21st Century

At the core of Neven’s philosophy is a commitment to using only the finest local seasonal ingredients and he works closely with Bord Bia to promote Quality Assured Irish produce. Neven is credited with raising awareness around Ireland’s high quality food producers, both nationally and internationally, and was presented with Ireland’s ‘Producer Champion Award’ at the Blas na hEireann national food awards. Neven is also committed to helping young chefs to develop their careers in food and he regularly hosts trainees for work experience at his restaurant. Neven travels with his chefs to experience the best of European food and …

Gregans Castle Breakfast Menu 2017, Gregans Castle

Menus of the 21st Century

Welcome to Gregans Castle Hotel. Please take a look around our luxury and gourmet retreat, nestled in the heart of the beautiful Burren. Our family have been running the hotel since 1976. Our stunning 18th century manor house is set in its own established and lovingly-attended gardens on the Wild Atlantic Way, and has spectacular views that stretch across the Burren to Galway Bay.

O'Connells Donnybrook Weekday Lunch 2017, O'Connells Donnybrook

Menus of the 21st Century

O’Connells Restaurant in Donnybrook, Dublin is run and established by husband and wife Tom and Annette O’Connell. Their vision is to create a ‘home away from home’ Irish Brasserie. We use the best of Irish produce, with contemporary cooking and an insistance on value for money. All diners welcome whether popping in for a steaming pot supper on your way home to providing a setting for your treasured family occasions to providing slice of the best of Irish hospitality for visitors to our city!

Mayfield Restaurant Breakfast Menu 2017, Mayfield Restaurant

Menus of the 21st Century

Mayfield began in April 2010 when Kevin T Byrne and Kevin D Byrne (yes – two owners with the same name!) opened their door on Terenure Road North in Dublin.

The small building was originally a butchers shop from the early 1900’s. Already rich with character this was retained and built on using vintage tables and chairs. In 2013 the opportunity arose to expand and taking the risk they moved the restaurant into the large adjoining premises, turning the original space into a take-out deli.

Entering Mayfield you are greeted with a gift retail space full of scarves, housewares, cards …

The Tap Room Rathmullan House Menus 2017, The Tap Room

Menus of the 21st Century

When people think of a traditional country house, they are unlikely to envisage relaxed informal dining. In 2014, we decided to break the mould and embark on a project that offered our guests an alternative, more casual dining option. The Tap Room is the culmination of this thinking, with three local businesses – Kinnegar Brewing, Sacarpello & Co and Rathmullan house, working in unison to provide a memorable dining experience. The focus here is on real stone baked pizzas courtesy of Scarpello & Co. from the outdoor wood fired pizza oven, plus a selection of Irish craft beers on tap …

Chapter One Set Lunch Menu 2017, Chapter One

Menus of the 21st Century

Successful restaurants are as much a result of time, place and product as anything else. In many ways we had a lot stacked against us – we’re located in a basement, deep in the Northside of the city. But we had plenty in our favour too. We’ve worked hard to make our basement feel anything but that. By using Irish and international craftspeople we’ve transformed part of what was the former home of George Jameson, the whiskey maker, into a uniquely Irish dining space.

The Irish home has always been a place of conviviality, from the most humble cup of …

Loam Restaurant Menu 2017, Loam

Menus of the 21st Century

Loam is a Michelin-starred restaurant and wine bar located just off Eyre Square in Galway city. It first opened its doors in November 2014 and is owned and run by Head Chef Enda McEvoy – voted ‘Best Chef in Ireland‘ at the 2016 Irish Restaurant Awards.

At Loam – meaning ‘rich, fertile soil’ – we focus on modern ambitious cooking rooted in tradition. Seasonally driven, we work very closely with local farmers and producers, many of whom are close friends, to get the products we need to reflect and capture the feeling and magic of the west of …

Orso Coeliac Friendly Options Menu 2017, Orso

Menus of the 21st Century

Fresh and vibrant flavours in the heart of Cork city.