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An Investigation Of Irish Culinary History Through Manuscript Cookbooks, With Particular Reference To The Gentry Of County Kilkenny (1714-1830), Dorothy Cashman
An Investigation Of Irish Culinary History Through Manuscript Cookbooks, With Particular Reference To The Gentry Of County Kilkenny (1714-1830), Dorothy Cashman
Doctoral
This thesis argues that Irish culinary manuscripts have a significant contribution to make to an understanding of Irish culinary history. It does so by identifying one particular manuscript, NLI MS 34,952 (Baker) as being representative of the genre but singular in terms of the archival and literary support available for an in-depth study. Analysis of the manuscript is undertaken using a methodology devised by the culinary historian Wheaton for researchers attending her workshops at Radcliffe College, Harvard. In these workshops Wheaton studies historic cookbooks to ascertain what these complex texts can reveal by breaking them down into five categories, that …
The Origin Of The Curvilinear Plan-Form In Irish Ecclesiastical Sites: A Comparative Analysis Of Sites In Ireland, Wales And France, Clare Crowley
The Origin Of The Curvilinear Plan-Form In Irish Ecclesiastical Sites: A Comparative Analysis Of Sites In Ireland, Wales And France, Clare Crowley
Doctoral
This thesis looks at the origins of the curvilinear plan-form in ecclesiastical sites in Ireland, through the detailed examination and comparative analysis of a selection of field study sites in Ireland, Wales and France. It asks the fundamental question: is the concept of the curvilinear plan-form in Ireland home-grown or an import? Curvilinear ecclesiastical settlements that appeared to be originating in the Early Medieval period in Ireland, conform to what looks like a universal pattern. The characteristics of this pattern commonly include an inner and outer curvilinear enclosure, with a church, burial ground and other ecclesiastical structures and features (for …
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 …
Continuity Of Settlement In Counties Limerick And Clare: The Role Of "Ecclesiastical Sites" In The Formation Of Settlement, Kevin Griffin
Continuity Of Settlement In Counties Limerick And Clare: The Role Of "Ecclesiastical Sites" In The Formation Of Settlement, Kevin Griffin
Doctoral
There has been a recent surge in research regarding the evolution of Irish settlement. Due to the fact that much of this work focuses on larger towns and cities, the investigation of smaller, less influential settlements has consequently been greatly neglected. One of the themes which has been identified in larger towns in ecclesiastical influence on their development. It can be seen that in the case of large and influential ecclesiastical sites have been the basis for subsequent development. These are two of the very limited number of examples which have been investigated with respect to this pattern, and while …