Life Sciences Commons^™

Exploring The Significance Of The Traditional Chef’S Uniform In Making Sense Of Professionalism In Culinary Arts Using Interpretative Phenomenological Analysis, Orla Mc Connell

European Journal of Food Drink and Society

Previous studies have found that professionalism is an important success factor for chefs. Yet, research on what professionalism “means” to chefs, and how they “make sense” of it, is currently underexplored. While there is some evidence of the significance of the traditional chef’s uniform in professional identity formation, it also needs further consideration. Culinary arts lecturers and chefs have already contributed to these discussions, but the student voice remains largely unknown. Alongside this, there is no prior research specifically on professionalism in culinary arts in Ireland. Therefore, a research gap emerged, which this paper intends to address. Using interpretative phenomenological …

New Beginnings In Reading (Irish) Literature: A Gastrocritical Look At George Moore's 'Home Sickness' And Colm Toibin's Brooklyn, Anke Klitzing

Conference papers

This chapter showcases gastrocriticism as a new beginning in literary theory and criticism, offering new readings of (Irish) literature. Gastrocriticism is an emerging form of literary criticism focused on human relationships with each other and to the natural world through food. It is informed by the concepts and insights of gastronomical scholarship and Food Studies and pays particular attention to the role food and foodways play in literary writing. The texts investigated here explore new beginnings themselves. In George Moore’s ‘Homesickness’ (1903), an emigrant on a return visit from America must decide between a farmer’s life in Ireland and his …

Towards A Structured Approach To Reading Historic Cookbooks, Máirtín Mac Con Iomaire

Articles

This article discusses the methodology Barbara Ketchum Wheaton uses in her Reading historic Cookbook Seminars in Harvard and elsewhere and discusses from a participants perspective the strenghts of using this methodology to unlock hidden secrets of historic cookbooks.

Donovan Family Recipe Book, Donovan Family

Manuscripts

This book was started by Mary Ogle (sometimes called Marie) in 1713. She was the daughter of the Reverend Honourable Samuel Ogle, M.P. for Berswick and Commissioner of Revenue for Ireland who resided at Bowsden, North Cumberland and Stephen’s Green with his wife Elizabeth Pringle Dawson.

Mary married Captain John Broughton of Maidstone, Kent in 1720 and their daughter Mary was born in Jersey in 1724. She was an heiress and married Edward Donovan, Barrister at Law, of Ballymore, Co. Wexford and 24, Peter Street, Dublin in 1747. They had 21 children, sixteen lived and five died unbaptized. Perhaps, some …