Social and Behavioral Sciences Commons^™

'Tickling The Palate' Gastronomy In Irish Literature And Culture, Máirtín Mac Con Iomaire, Eamon Maher

Articles

This volume of essays which originated in the inaugural Dublin Gastronomy Symposium held in the Technological University Dublin in June 2012, offers fascinating insights into the significant role played by gastronomy in Irish literature and culture.

The book opens with an exploration of food in literature, covering figures as varied as Maria Edgeworth, James Joyce, Charles Dickens, Enid Blyton, John McGahern, and Sebastian Barry. Other chapters examine culinary practices among the Dublin working classes in the 1950's, offering a stark contrast to the haute cuisine served in the iconic Jammet's Restaurant; new trends among Ireland's 'foodie' generation; and the economic …

Irish Corned Beef: A Culinary History, Máirtín Mac Con Iomaire, Pádraic Óg Gallagher

Articles

This article proposes that a better knowledge of culinary history enriches all culinary stakeholders. The article will discuss the origins and history of corned beef in Irish cuisine and culture. It outlines how cattle have been central to the ancient Irish way of life for centuries, but were cherished more for their milk than their meat. In the early modern period, with the decline in the power of the Gaelic lords, cattle became and economic commodity that was exported to England. The Cattle Acts of 1663 and 1667 affected the export trade of live cattle and led to a growing …

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.

Mike Butt... Pioneering Curry King, Máirtín Mac Con Iomaire

Articles

Profile of Mike Butt, owner of one of the first Indian restaurant in Dublin, Ireland and founder member of the Restaurant Association of Ireland.

Louis Jammet: A French Pioneer, Máirtín Mac Con Iomaire

Articles

This article discusses Louis Jammet and his family's influence on developing gastronomy in Dublin, Ireland.

Zenon Geldof: Belgian Master Chef, Máirtín Mac Con Iomaire

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This article profiles Belgian Master Chef Zenon Geldof who came to Ireland at the start of the twentieth century and was an important culinary figure in the development of restaurants in Dublin.

The History Of Seafood In Irish Cuisine And Culture, Máirtín Mac Con Iomaire

Articles

Fish is one of the most abundant wild foods available to a small island nation. Certain species of seafood have moved from being ‘poor man’s food’ to ‘luxury food’ over time. It may be said that the Irish do not behave as island people since we have little or no history of exploiting the sea compared to our European partners. Ireland was late developing its fishing industry and now suffers reduced EU fish quotas, the unfortunate but necessary result of decades of over-fishing on European waters. This paper investigates the historical role seafood has played in Irish cuisine and culture …

The History Of Seafood In Irish Cuisine And Culture, Máirtín Mac Con Iomaire

Articles

Fish is one of the most abundant wild foods available to a small island nation.