Open Access. Powered by Scholars. Published by Universities.®
- Keyword
-
- Culinary History (7)
- Gastronomy (7)
- Ireland (6)
- Dublin (3)
- Food (3)
-
- French Haute Cuisine (3)
- Irish Famine (3)
- Irish History (3)
- Visual Culture (3)
- Chef (2)
- Culinary Culture (2)
- Dublin Restaurants (2)
- History (2)
- Restaurants (2)
- Russell Hotel (2)
- Appellation Controlee (1)
- Art (1)
- Art & Illustration (1)
- Bailey Restaurant (1)
- Bob Geldof (1)
- Boston College (1)
- Burial Traditions (1)
- Cafe Belge (1)
- Celtic Tiger (1)
- City and Guilds 706/3 (1)
- Crav (1)
- Culinary (1)
- Culinary Educator (1)
- Cultural (1)
- Dining Out (1)
Articles 1 - 19 of 19
Full-Text Articles in History
James Mahony (C.1816-1859): The Illustrated London News, Niamh Ann Kelly
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
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
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
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
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, …
Orality In Joyce: Food, Famine, Feasts And Public Houses, Máirtín Mac Con Iomaire
Orality In Joyce: Food, Famine, Feasts And Public Houses, Máirtín Mac Con Iomaire
Books/Book Chapters
Some common themes within the history of food and literature include starvation, famine, gluttony, feasting, commensality, hospitality, religion, gender, and class, and indeed food also functions as a complex signifier of national, racial, and cultural identity. Despite the growing international scholarship of food in literature (Bevan 1988; Schofield 1989; Ellmann 1993; Applebaum 2006; Piatti-Farnell 2011; Gilbert and Porter 2015; Boyce and Fitzpatrick 2017; Piatti-Farnell and Lee Brien 2018), until recently, Ireland appeared “as only the smallest of dots on the map of high gastronomy” (Goldstein 2014, xi). Most international collections discuss the canonical Irish writings of James Joyce and of …
Ultimate Witnesses - The Visual Culture Of Death, Burial And Mourning In Famine Ireland, Extract, Niamh Ann Kelly
Ultimate Witnesses - The Visual Culture Of Death, Burial And Mourning In Famine Ireland, Extract, Niamh Ann Kelly
Books/Book Chapters
No abstract provided.
'From Jammet's To Guilbauds': The Influence Of French Haute Cuisine On The Development Of Dublin Restaurants, Máirtín Mac Con Iomaire
'From Jammet's To Guilbauds': The Influence Of French Haute Cuisine On The Development Of Dublin Restaurants, Máirtín Mac Con Iomaire
Books/Book Chapters
No abstract provided.
Tickling The Palate: Gastronomy In Irish Literature And Culture, Máirtín Mac Con Iomaire, Eamon Maher
Tickling The Palate: Gastronomy In Irish Literature And Culture, Máirtín Mac Con Iomaire, Eamon Maher
Books/Book Chapters
This volume of essays, which originated in the inaugural Dublin Gastronomy Symposium held in the Technological University Dublin in June 2012, offers fascinating insights into the significant role played by gastronomy in Irish literature and culture.
Ireland, Máirtín Mac Con Iomaire
Ireland, Máirtín Mac Con Iomaire
Books/Book Chapters
This book section provides a history of food in Irish culture from the early beginings to the present day.
The Role Of Revolution And Rioting In French Wine's Relationship With Place, Brian Murphy
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 …
Noel Cullen, Máirtín Mac Con Iomaire
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
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
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
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
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.
Theodora Fitzgibbon, Máirtín Mac Con Iomaire
Theodora Fitzgibbon, Máirtín Mac Con Iomaire
Books/Book Chapters
This is a biography of the internationally renowned Irish food writer Theodora Fitzgibbon.
Mike Butt, Máirtín Mac Con Iomaire
Mike Butt, Máirtín Mac Con Iomaire
Books/Book Chapters
This is a biography of Mike Butt who came from Kenya to open one of Ireland's first Indian Restaurants 'The Golden Orient' and the 'Tandoori Rooms'. He was also one of the founders of the Restaurant Association of Ireland.
Donovan Family : Scrap Book Of Recipes & Household Hints, Ballymore
Donovan Family : Scrap Book Of Recipes & Household Hints, Ballymore
Books/Book Chapters
Mary Ogle married Captain John Broughton of Maidstone, Kent in 1720 and their daughter Mary was born in Jersey in 1724. She was an heiress and married Edward Donovan, Barrister at Law, of Ballymore, Co. Wexford and 24, Peter Street, Dublin in 1747. They had 21 children, sixteen lived and five died unbaptized. Perhaps, some of her daughters wrote down some of the recipes, as the family would have employed cooks down through the generations.
Their eldest son Richard inherited Ballymore Estate and married Anne Richards, daughter of Goddard Richards at Grange, Co. Wexford. There is little known about her …