Social and Behavioral Sciences Commons^™

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

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, …

Exposing England For Famine Wrongs, Ian Kilroy

Articles

A critical review of The Famine Plot by Tim Pat Coogan. Coogan blames English government policy for the Irish Famline.

Fifty More Years? Reform And Modernisation Of The Oecd, Richard Woodward

Articles

The Organisation for Economic Cooperation and Development is a vital, if frequently unnoticed, cog in the machine of global governance. On the organisation's 50th anniversary, Richard Woodward assesses whether the OECD's reform programme can secure its future in a changing world.

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 …

The Role Of Revolution And Rioting In French Wine's Relationship With Place, Brian Murphy

Books/Book Chapters

French Wine: The role of revolution and rioting in establishing it’s relationship with “place”

Many of the rules and regulations surrounding the production of French wines have been heavily debated and criticised over the years. They have been accused of limiting French wine’s ability to compete with new world marketing successes. Appellation d’Origine Controlee represents France’s much imitated system of controlling both geographically based names and indeed production variables associated with these AOCs in terms of “place”.

Prior to the development of the Appellation d’origine controlee laws in 1937, France bore witness to two key wine related violent episodes in …

The Future Of The Oecd, Richard Woodward

Books/Book Chapters

The Organisation for Economic Co-operation and Development (OECD) is one of the least written about and least understood of our major global institutions. This new book builds a well-rounded understanding of this crucial, though often neglected, institution, with a range of clearly written chapters that:

• outline its origins and evolution, bringing its story fully up-to-date

• present a clear framework for understanding the OECD

• set the institution within the broader context of global governance

• outline key criticisms and debates

• evaluate its future prospects.

Given the immense challenges facing humanity at the start of the 21st century, the need for the OECD …

Noel Cullen, Máirtín Mac Con Iomaire

Books/Book Chapters

Biography of Noel Cullen, Irish chef, culinary educator and the first Certified Master Chef (CMC) to also have a Doctorate in Education (Ed.D.).

Pierre Rolland, Máirtín Mac Con Iomaire

Books/Book Chapters

Biography of Pierre Rolland, French chef and key figure in the development of Haute Cuisine in Dublin through his position as award winning head chef in the Russell Hotel, Dublin.

Louis Jammet, Máirtín Mac Con Iomaire

Books/Book Chapters

Biography of Louis Jammet and information on Michel and Francois Jammet, owners of Restaurant Jammet, Dublin, and Hotel Bristol and Boeuf a la Mode, Paris.

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.

Searching For Chefs, Waiters And Restaurateurs In Edwardian Dublin: A Culinary Historian's Experience Of The 1911 Dublin Census Online, Máirtín Mac Con Iomaire

Articles

No abstract provided.