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Full-Text Articles in History
La Vraie Bouillabaisse: An Investigation Into The History And Current Practice Of The Provencal Dish Bouillabaisse, And Its Significance As A Traditional Dish, Mathieu Belledent
La Vraie Bouillabaisse: An Investigation Into The History And Current Practice Of The Provencal Dish Bouillabaisse, And Its Significance As A Traditional Dish, Mathieu Belledent
Dissertations
This thesis examines the history and the current practices (popularity, service styles, and recipes) of the Provencal dish bouillabaisse. It aims to establish the evolution and the traditional characteristics of the dish. It also explores the historical and contemporary popularity as well as the everyday role that bouillabaisse plays in the regional identity of Provencal cooking. Finally, the research questions if bouillabaisse would benefit from a European Union quality schemes protection or official recognition by UNESCO. This research uses an exploratory sequential mixed methods model combining qualitative and quantitative data collection which are analysed in a sequence of phases. …
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 …
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, …
Royal Pomp: Viceregal Celebrations And Hospitaity In Georgian Dublin, Máirtín Mac Con Iomaire, Tara Kellaghan
Royal Pomp: Viceregal Celebrations And Hospitaity In Georgian Dublin, Máirtín Mac Con Iomaire, Tara Kellaghan
Articles
During the successive reigns of the Hanoverian kings in England (1714-1830), a total of thirty-seven different viceroys were sent to Ireland as representatives of the British Crown (Table 1). The position of viceroy (also referred to as lord-lieutenant) was awarded as a matter of political exigency, but the viceroy’s role was one of social as much as political significance. The viceroy and his vicereine played the roles of the British monarchs in absentia, and the Protestant minority ruling class, often referred to as the Ascendancy, expected the viceregal court at Dublin Castle to not merely mirror, but to outshine that …
1911 Census Facility On Edwardian Restaurant Workers In Dublin, Máirtín Mac Con Iomaire
1911 Census Facility On Edwardian Restaurant Workers In Dublin, Máirtín Mac Con Iomaire
Articles
This article takes a look at the use of the on-line 1911 census facility in identifying Restaurant Workers in Edwardian Dublin.