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Full-Text Articles in History
Interview With Nick Mamalakis, Zach S. Henderson Library Special Collections
Interview With Nick Mamalakis, Zach S. Henderson Library Special Collections
Zach S. Henderson Library Special Collections Oral History collection
Nick Mamalakis was interviewed by an unknown interviewer, May 20, 1992. Find this collection in the University Libraries' catalog!
Interview With Pauline Georges, Zach S. Henderson Library Special Collections
Interview With Pauline Georges, Zach S. Henderson Library Special Collections
Zach S. Henderson Library Special Collections Oral History collection
A part of the "Savannah Greeks" series. Pauline Georges interviewed by Esther Mallard, November 20, 1991. Find this collection in the University Libraries' catalog!
Interview With Charles Bailey, Zach S. Henderson Library Special Collections
Interview With Charles Bailey, Zach S. Henderson Library Special Collections
Zach S. Henderson Library Special Collections Oral History collection
Charles Bailey interviewed by Esther Mallard, ca. 1988. Find this collection in the University Libraries' catalog!
'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.
The Emergence, Development And Influence Of French Haute Cuisine On Public Dining In Dublin Restaurants 1900-2000: An Oral History, Máirtín Mac Con Iomaire
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 …
Bernard Sokolowski Interview, 15 October 2003
Bernard Sokolowski Interview, 15 October 2003
All interviews
This oral history interview with Bernard Sokolowski, conducted on October 15, 2003, captures his reflections on life and business in Tremont, Cleveland. Sokolowski discusses his role as the third-generation owner of Sokolowski’s University Inn, a family-operated restaurant established in 1923. He provides insights into the evolution of Tremont, noting the neighborhood's shift from a working-class, family-oriented community to one dominated by single professionals and gentrification. Sokolowski also highlights the impact of urban renewal efforts, the changing business landscape, and the challenges posed by rising property values and shifting demographics.