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Full-Text Articles in History

Tannery Restaurant Townhouse Cookery School, Tannery Jan 2027

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 ...


The Olde Post Inn Tasting Menu 2017, The Olde Post Inn Jan 2027

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 package. From ...


Bartered Bodies: Medieval Pilgrims And The Tissue Of Faith, George D. Greenia Mar 2019

Bartered Bodies: Medieval Pilgrims And The Tissue Of Faith, George D. Greenia

International Journal of Religious Tourism and Pilgrimage

In ‘The Bartered Body,’ George Greenia disentangles the complex desires and experiences of religious travellers of the High Middle Ages who knew the spiritual usefulness of their vulnerable flesh. The bodily remains of the saints housed in pilgrim shrines were not just remnants of a redeemed past, but open portals for spiritual exchange with the living body of the visiting pilgrim.


Ecology Of Pilgrimage: Building Socio-Ecological Community On The Way, Peggy L. Eppig Jun 2018

Ecology Of Pilgrimage: Building Socio-Ecological Community On The Way, Peggy L. Eppig

International Journal of Religious Tourism and Pilgrimage

A developed sense of interdependence with the socio-ecological landscapes of pilgrimage can serve as a path for accepting and reducing the impact we have in our sacred travels. Developing ecological habits of mind allows the pilgrim to draw deeper meanings from and thus greater affinity with the natural world. Raising awareness of environmental issues and appreciating the interaction of humans and the natural world helps modern pilgrims play an important role in conservation and restoration of pilgrimage landscapes.


Enacting The Glastonbury Pilgrimage Through Communitas And Aural/Visual Culture, Kathryn R. Barush Jun 2018

Enacting The Glastonbury Pilgrimage Through Communitas And Aural/Visual Culture, Kathryn R. Barush

International Journal of Religious Tourism and Pilgrimage

The sacred sites of Glastonbury in Somerset, England have long been places of pilgrimage, connected to the legend of the journey of Joseph of Arimathea to the British Isles, and have fired the imagination from the Middle Ages to today - inspiring the Arthurian legends, folk-stories and song, and visual representations. In response to the question ‘What is Pilgrimage,’ this essay seeks to explore the conjunction of artistic representations and geographic journeys to and among the ancient topography and mysterious structures of Glastonbury, with a particular focus on how sacred travel, and especially an experience of communitas, can be engendered through ...


Concerning The Spectacular Austerities, Brian Bouldrey Jun 2018

Concerning The Spectacular Austerities, Brian Bouldrey

International Journal of Religious Tourism and Pilgrimage

Modern pilgrims are the updated versions of hermit athletae Dei, athletes of God, as the Desert Fathers are called by Dorotheus the Theban. Are the more ascetic of religious pilgrims going too far with their spectacular austerities?


James Connolly's Bloodstained Vest: Mediating Death And Violence In Commemorative Exhibitions, Siobhán Doyle May 2018

James Connolly's Bloodstained Vest: Mediating Death And Violence In Commemorative Exhibitions, Siobhán Doyle

Articles

The actions surrounding the display of images and artefacts in museums – collection, conservation, research and exhibition – are bound up with how the past is presented and remembered. These conditions and decisions relating to exhibitions are largely invisible to viewers who are confronted with the apparent completeness of an exhibition display. By conducting a historical and visual analysis of the bloodstained vest of political leader James Connolly, this article uncovers how this artefact has become a relic of historical violence due to the way in which particular aspects of its configuration, form and trajectory have been manipulated in order to elicit ...


Irish Journalists And Journalism During The American Civil War, Michael Foley Apr 2018

Irish Journalists And Journalism During The American Civil War, Michael Foley

Conference Papers

Irish journalists played a significant role in the lead up to the US Civil War in ensuring the Irish population supported the Union and volunteered for the army.


Iehca Summer University On Food And Drink 2018 Report, Diarmuid Cawley, Sylvia M. Grove, Kaian Lam Jan 2018

Iehca Summer University On Food And Drink 2018 Report, Diarmuid Cawley, Sylvia M. Grove, Kaian Lam

Reports

The Institut Européen d’Histoire et des Cultures de l’Alimentation (IEHCA, European Institute for the History and Cultures of Food) was established in 2001 by the French Ministry of National Education, Higher Education and Research in partnership with the Centre-Val de Loire region and the University of Tours. As a scientific and cultural development agency, it seeks to encourage university research and teaching in connection with “food cultures and heritages” in the humanities and social sciences. The university serves as a key platform for the discussion of new research in Food & Drink Studies. In 2018, 20 researchers from a ...


The Visual And Material Culture Of 1916 Commemorative Exhibitions, Siobhán Doyle May 2017

The Visual And Material Culture Of 1916 Commemorative Exhibitions, Siobhán Doyle

Conference papers

My doctoral research concerns the material and visual culture of modern Ireland with particular focus upon the role of exhibition display in commemoration and collective memory. Like many countries, Ireland has a chaotic past which results in challenges for museums in presenting history to satisfy the education and expectation of both national and transnational audiences. The Easter Rising of 1916 is the pivotal event in the creation of the modern Irish state and is widely recognised as a historical event upon which the cultural identity of Ireland is founded and consolidated. My research examines the challenges of displaying death and ...


Chez Hans Weekday Menu 2017, Chez Hans Jan 2017

Chez Hans Weekday Menu 2017, Chez Hans

Menus of the 21st Century

Fine dining restaurant in a converted Victorian Gothic church, with a daily changing European menu.


Chez Hans A La Carte Dessert Menu 2017, Chez Hans Jan 2017

Chez Hans A La Carte Dessert Menu 2017, Chez Hans

Menus of the 21st Century

Fine dining restaurant in a converted Victorian Gothic church, with a daily changing European menu.


Chez Hans Group Menu 2017, Chez Hans Jan 2017

Chez Hans Group Menu 2017, Chez Hans

Menus of the 21st Century

Fine dining restaurant in a converted Victorian Gothic church, with a daily changing European menu.


Chez Hans Dessert Menu 2017, Chez Hans Jan 2017

Chez Hans Dessert Menu 2017, Chez Hans

Menus of the 21st Century

Fine dining restaurant in a converted Victorian Gothic church, with a daily changing European menu.


Chez Hans A La Carte Menu 2017, Chez Hans Jan 2017

Chez Hans A La Carte Menu 2017, Chez Hans

Menus of the 21st Century

Fine dining restaurant in a converted Victorian Gothic church, with a daily changing European menu.


Crawford Gallery Cafe Breakfast Menu 2017, Crawford Gallery Cafe Jan 2017

Crawford Gallery Cafe Breakfast Menu 2017, Crawford Gallery Cafe

Menus of the 21st Century

Situated at the entrance to one of Cork City's cultural and historical landmarks, The Crawford Gallery Cafe is a veritable oasis of calm, existing between the bustle of a vibrant city centre plaza and the cocoon of the city's art gallery.

The ambience of the cafe is both informal and understated, yet redolent of an elegant urban bistro. Muted tones; a light-filled, airy space; and regularly changing works of art convey the atmosphere of the gallery through to the cafe. Large pots of scented sweet geranium and lemon balm sit comfortably in the deep-set windows, and an eclectic ...


Crawford Gallery Cafe Tea Coffee And Cake Menu 2017, Crawford Gallery Cafe Jan 2017

Crawford Gallery Cafe Tea Coffee And Cake Menu 2017, Crawford Gallery Cafe

Menus of the 21st Century

Situated at the entrance to one of Cork City's cultural and historical landmarks, The Crawford Gallery Cafe is a veritable oasis of calm, existing between the bustle of a vibrant city centre plaza and the cocoon of the city's art gallery.

The ambience of the cafe is both informal and understated, yet redolent of an elegant urban bistro. Muted tones; a light-filled, airy space; and regularly changing works of art convey the atmosphere of the gallery through to the cafe. Large pots of scented sweet geranium and lemon balm sit comfortably in the deep-set windows, and an eclectic ...


Crawford Gallery Cafe Lunch Menu 2017, Crawford Gallery Cafe Jan 2017

Crawford Gallery Cafe Lunch Menu 2017, Crawford Gallery Cafe

Menus of the 21st Century

Situated at the entrance to one of Cork City's cultural and historical landmarks, The Crawford Gallery Cafe is a veritable oasis of calm, existing between the bustle of a vibrant city centre plaza and the cocoon of the city's art gallery.

The ambience of the cafe is both informal and understated, yet redolent of an elegant urban bistro. Muted tones; a light-filled, airy space; and regularly changing works of art convey the atmosphere of the gallery through to the cafe. Large pots of scented sweet geranium and lemon balm sit comfortably in the deep-set windows, and an eclectic ...


Daroka Restaurant Ballybunion Menu 2017, Daroka Restaurant Jan 2017

Daroka Restaurant Ballybunion Menu 2017, Daroka Restaurant

Menus of the 21st Century

Daroka is our first restaurant, the concept has been with us now for quite a while – real food, real simple.

Real food in the sense that we want to be truly conscious of where our ingredients come from and how they were produced. We also go a little further in that all the honey here at Daroka is from our own bees, most of the fruit used is grown specifically for us, as well as a lot of the vegetables. We are extremely lucky to have a poly-tunnel and fruit garden quite local and we also want to add livestock ...


Deanes Eipic Vegetarian Sixty Pound Menu 2017, Deanes Eipic Jan 2017

Deanes Eipic Vegetarian Sixty Pound Menu 2017, Deanes Eipic

Menus of the 21st Century

Chef Danni Barry is one of an elite group of female Michelin starred chefs in the UK & only the second female chef ever in Ireland to gain a star.

Danni hails from the Mourne country in Northern Ireland. Her cooking career began in 2003 in the then Michelin starred Deanes in Howard Street with chef Michael Deane. Four years later Danni went on her travels to South Africa, Australia, New Zealand and mainland Europe, garnering knowledge from the high end restaurants in which she worked along the way. Danni is driven by her passion for only the freshest and most ...


Deanes Eipic Sixty Pound Menu 2017, Deanes Eipic Jan 2017

Deanes Eipic Sixty Pound Menu 2017, Deanes Eipic

Menus of the 21st Century

Chef Danni Barry is one of an elite group of female Michelin starred chefs in the UK & only the second female chef ever in Ireland to gain a star.

Danni hails from the Mourne country in Northern Ireland. Her cooking career began in 2003 in the then Michelin starred Deanes in Howard Street with chef Michael Deane. Four years later Danni went on her travels to South Africa, Australia, New Zealand and mainland Europe, garnering knowledge from the high end restaurants in which she worked along the way. Danni is driven by her passion for only the freshest and most ...


Deanes Eipic Forty Pounds Menu 2017, Deanes Eipic Jan 2017

Deanes Eipic Forty Pounds Menu 2017, Deanes Eipic

Menus of the 21st Century

Chef Danni Barry is one of an elite group of female Michelin starred chefs in the UK & only the second female chef ever in Ireland to gain a star.

Danni hails from the Mourne country in Northern Ireland. Her cooking career began in 2003 in the then Michelin starred Deanes in Howard Street with chef Michael Deane. Four years later Danni went on her travels to South Africa, Australia, New Zealand and mainland Europe, garnering knowledge from the high end restaurants in which she worked along the way. Danni is driven by her passion for only the freshest and most ...


Dillons Restaurant Timoleague Menus 2017, Dillons Restaurant Jan 2017

Dillons Restaurant Timoleague Menus 2017, Dillons Restaurant

Menus of the 21st Century

Gorgeous food is served up in a cosy restaurant that’s quickly become established as a destination for fans of fine dining from around Ireland and beyond. Excellent service and a friendly welcome accompany a menu that changes with the seasons. The pretty courtyard outside is a wonderful place to spend one of West Cork’s long summer evenings too!

Dillon’s is a place to savour the best of modern Irish cooking in one of Ireland’s loveliest places.


Dunne And Crescenzi Set Lunch Menu 2017, Dunne And Crescenzi Jan 2017

Dunne And Crescenzi Set Lunch Menu 2017, Dunne And Crescenzi

Menus of the 21st Century

There are 2 owners of the Dunne and Crescenzi collection - husband and wife duo Stefano and Eileen, whose dream was to bring traditional, quality Italian cuisine to Ireland in order to dispel the burgeoning stereotypes brought about by cheap convenience foods, mass produced for the home market with little resemblance to their original counterparts; they are aided by David Izzo, who joined them to help spread the word about the quality and tastes available from his mother country.


Dunne And Crescenzi Set Evening Menu 2017, Dunne And Crescenzi Jan 2017

Dunne And Crescenzi Set Evening Menu 2017, Dunne And Crescenzi

Menus of the 21st Century

There are 2 owners of the Dunne and Crescenzi collection - husband and wife duo Stefano and Eileen, whose dream was to bring traditional, quality Italian cuisine to Ireland in order to dispel the burgeoning stereotypes brought about by cheap convenience foods, mass produced for the home market with little resemblance to their original counterparts; they are aided by David Izzo, who joined them to help spread the word about the quality and tastes available from his mother country.


Dunne And Crescenzi Dessert Menu 2017, Dunne And Crescenzi Jan 2017

Dunne And Crescenzi Dessert Menu 2017, Dunne And Crescenzi

Menus of the 21st Century

There are 2 owners of the Dunne and Crescenzi collection - husband and wife duo Stefano and Eileen, whose dream was to bring traditional, quality Italian cuisine to Ireland in order to dispel the burgeoning stereotypes brought about by cheap convenience foods, mass produced for the home market with little resemblance to their original counterparts; they are aided by David Izzo, who joined them to help spread the word about the quality and tastes available from his mother country.


Dunne And Crescenzi Breakfast Menu 2017, Dunne And Crescenzi Jan 2017

Dunne And Crescenzi Breakfast Menu 2017, Dunne And Crescenzi

Menus of the 21st Century

There are 2 owners of the Dunne and Crescenzi collection - husband and wife duo Stefano and Eileen, whose dream was to bring traditional, quality Italian cuisine to Ireland in order to dispel the burgeoning stereotypes brought about by cheap convenience foods, mass produced for the home market with little resemblance to their original counterparts; they are aided by David Izzo, who joined them to help spread the word about the quality and tastes available from his mother country.


Dunne And Crescenzi A La Carte Menu 2017, Dunne And Crescenzi Jan 2017

Dunne And Crescenzi A La Carte Menu 2017, Dunne And Crescenzi

Menus of the 21st Century

There are 2 owners of the Dunne and Crescenzi collection - husband and wife duo Stefano and Eileen, whose dream was to bring traditional, quality Italian cuisine to Ireland in order to dispel the burgeoning stereotypes brought about by cheap convenience foods, mass produced for the home market with little resemblance to their original counterparts; they are aided by David Izzo, who joined them to help spread the word about the quality and tastes available from his mother country.


Ely Wine Bars Menu 2017, Ely Wine Bar Jan 2017

Ely Wine Bars Menu 2017, Ely Wine Bar

Menus of the 21st Century

16 years ago, ely wine bar at 22 Ely Place, is where it all began. Erik and Michelle Robson opened ely wine bar and in the process changed the way in which wine was sold in Ireland. Passionate about wine, always respectful of its traditions and culture but always with an eye on what's great now. Today ely lists over 500 wines by bottle and 80 wines by the glass.

ely has always focused on the importance of provenance and the community of our artisan producers and suppliers, who enhance the quality of our food experience. There's never ...


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

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 ...