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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. …
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, …