Cultural History Commons^™

Restaurant Fortyone A La Carte Dinner Menu, 2013, Residence Members Club

Menus of the 21st Century

Restaurant FortyOne is located in the Residence Members Club at 41 St. Stephens Green, Dublin 2, near the Baggot Street corner of St. Stephens Green in the centre of Dublin city. It won the award of Restaurant of the Year in 2012

“Our award-winning, insanely talented chef, Graham Neville, and his visionary team provide some of the most imaginative and delicious food the city can offer. Eschewing butter and sugar in favour of olive oil, vegetable and fruit juices, our dining experience boasts maximum taste with minimum fuss. Like Residence itself, the food is light, flavoursome, and always surprising. …

Ananda Restaurant A La Carte Menu 2013, Anada Restaurant

Menus of the 21st Century

Ananda Restaurant is located at Sandyford Road, Dundrum Town Centre, Dublin 14. The proprietor is Asheesh Dewan.

"Ananda is Ireland’s premier fine dining restaurant. Ananda’s impeccable pedigree, enviable location and stunning interior design made it Dublin’s most anticipated restaurant opening of 2008. Ananda’s décor redefines customer’s expectations of Indian restaurants. The dining room features a number of striking design statements, which are quietly opulent while complementing the comfortable welcoming warmth of design theme. The eye is drawn up to the glowingly rich, honey-coloured, water lily inspired chandeliers, while aubergine, lime and cerise velvet upholstery adds vibrancy and life to the …

Ananda Restaurant Special Tasting Menu 2013, Anada Restaurant

Menus of the 21st Century

Ananda Restaurant is loaced at Sandyford Road, Dundrum Town Centre, Dublin 14. The proprietor is Asheesh Dewan.

"Ananda is Ireland’s premier fine dining restaurant. Ananda’s impeccable pedigree, enviable location and stunning interior design made it Dublin’s most anticipated restaurant opening of 2008. Ananda’s décor redefines customer’s expectations of Indian restaurants. The dining room features a number of striking design statements, which are quietly opulent while complementing the comfortable welcoming warmth of design theme. The eye is drawn up to the glowingly rich, honey-coloured, water lily inspired chandeliers, while aubergine, lime and cerise velvet upholstery adds vibrancy and life to the …

Thorton's Restaurant Dinner Menu, 2013, Thornton's Restaurant

Menus of the 21st Century

Thornton's Restaurant (proprietors Kevin and Murie Thornton) is located on the first floor of the Fitzwilliam Hotel, 128, St. Stephen's Green,Dublin 2. It is open Tuesday to Saturday for dinner from 6pm to 9.30pm (last orders) and for lunch Thursday to Saturaday 12.30p.m. to 1.30 p.m . (last orders)

Kevin and Muriel Thornton’s first establishment was the Wine Epergne located in Upper Rathmines from 1989 – 1992. Thornton’s opened in Portobello, Dublin in 1995 and moved to its present location on St. Stephen’s Green in 2002.

Kevin Thornton is the great philosopher of Irish food. His passion, understanding and drive …

Number One Pery Square Sample Valentines Day Dinner Menu, 2013, Number One Pery Square

Menus of the 21st Century

Number One Pery Square is located in Pery Square, the Georgian Quarter, Limerick City, Co. Limerick. It now has its own kitchen garden right in the heart of the city. The chef is Alan Burns. The hotel has the Brasserie One Restaurant where the philosophy is to serve simple, sensibly priced dishes sometimes rustic, sometimes classic using the freshest of local ingredients. Brasserie One is a true classic Irish brasserie with strong French influences and the use of Irish artisan produce where possible.

Number One Pery Square Sample Harvest Value Dinner Menu,2013, Number One Pery Square

Menus of the 21st Century

Number One Pery Square is located in Pery Square, the Georgian Quarter, Limerick City, Co. Limerick. It now has its own kitchen garden right in the heart of the city. The chef is Alan Burns. The hotel has the Brasserie One Restaurant where the philosophy is to serve simple, sensibly priced dishes sometimes rustic, sometimes classic using the freshest of local ingredients. Brasserie One is a true classic Irish brasserie with strong French influences and the use of Irish artisan produce where possible.

Number One Pery Square Sample Spring Market Value Dinner Menu, 2013, Number One Pery Square

Menus of the 21st Century

Number One Pery Square is located in Pery Square, the Georgian Quarter, Limerick City, Co. Limerick. It now has its own kitchen garden right in the heart of the city. The chef is Alan Burns. The hotel has the Brasserie One Restaurant where the philosophy is to serve simple, sensibly priced dishes sometimes rustic, sometimes classic using the freshest of local ingredients. Brasserie One is a true classic Irish brasserie with strong French influences and the use of Irish artisan produce where possible.

Number One Pery Square Sample Breakfast Menu, 2013, Number One Pery Square

Menus of the 21st Century

Number One Pery Square is located in Pery Square, the Georgian Quarter, Limerick City, Co. Limerick. It now has its own kitchen garden right in the heart of the city. The chef is Alan Burns. The hotel has the Brasserie One Restaurant where the philosophy is to serve simple, sensibly priced dishes sometimes rustic, sometimes classic using the freshest of local ingredients. Brasserie One is a true classic Irish brasserie with strong French influences and the use of Irish artisan produce where possible.

Four Seasons Hotel: Early Supper Menu, Four Seasons Hotel

Menus of the 21st Century

The Four Seasons Hotel located at Simmonscourt Road in Dublin 4 offers a wide range of fine dining experiences. This Early Bird menu is available from 18.00 -1900 hours and offers two courses for €25 and three courses for €30.

Rasam Indian Restaurant: Early Bird Menu, Rasam Indian Restaurant

Menus of the 21st Century

Rasam Indian Restaurant is located in the Glasthule, a suburb of Dublin and opened in 2003. The objective is to serve high quality, authentic Indian cuisine.

"We blend, roast and grind our own spices daily to provide a flavour that is unique to Rasam. Cooking Indian food is founded upon long held family traditions. The secret is in the varying elements of heat and spices, the tandoor clay oven is a hugely important fixture in our kitchen. Marinated meats are lowered into the oven on long metal skewers and cooked in this smoky and extremely hot environment. Making Naan bread …

Mulberry Garden Restaurant: Wine List, Mulberry Garden Restaurant

Menus of the 21st Century

Mulberry Garden is located in Mulberry Lane, Donnybrook, Dublin 4 opposite the Bang and Olufsen Store in Donnybrook where Morehampton Road meets Donnybrook Road. The proprietor is John Wyer. It opens three evenings a week Thursday to Saturday. The menu changes every week with a choice of two starters, two main courses, a pudding and a cheese plates. The cost is €40 per person.

“At Mulberry Garden, we serve one menu based around the finest and freshest seasonal, Irish produce. Our chefs are passionate about using Irish produce and work closely with the best local farmers, butchers, fishermen and artisan …

Mulberry Garden Restaurant: Vegetarian Menu 30th. Of May-1st.June, 2013, Mulberry Garden Restaurant

Menus of the 21st Century

Mulberry Garden is located in Mulberry Lane, Donnybrook, Dublin 4 opposite the Bang and Olufsen Store in Donnybrook where Morehampton Road meets Donnybrook Road. The proprietor is John Wyer. It opens three evenings a week Thursday to Saturday. The menu changes every week with a choice of two starters, two main courses, a pudding and a cheese plates. The cost is €40 per person.

“At Mulberry Garden, we serve one menu based around the finest and freshest seasonal, Irish produce. Our chefs are passionate about using Irish produce and work closely with the best local farmers, butchers, fishermen and artisan …

The Shanachie, Volume 25, Number 4, Connecticut Irish-American Historical Society

The Shanachie (CTIAHS)

Contents:

Ethnic Heritage Center has treasure trove of school records --New Haven monument honors forgotten Fenian hero --Parliament should have listened to the Englishmen of Meriden

The Shanachie, Volume 25, Number 2, Connecticut Irish-American Historical Society

The Shanachie (CTIAHS)

No abstract provided.

Plimoth Plantation: Producing Historical Knowledge Through Performance, Ashley Rose

Undergraduate Review

As one of the earliest living history museums, Plimoth Plantation has recently been criticized by museum and performance theorists for maintaining its reliance on first-person role playing. It has been suggested that these practices help codify the history that Plimoth represents to visitors. The Mayflower II, Hobbomock’s Homesite, and the Seventeenth Century English Village are the three distinct museum sites that Plimoth Plantation uses to help present an important period of European colonization in American history to their visitors. Each of these three sites uses interpretive methods differently to reflect their individual goals. First-person interpretation works to bring history alive …

The Shanachie, Volume 25, Number 3, Connecticut Irish-American Historical Society

The Shanachie (CTIAHS)

Contents:

Rural Ashford’s first pastor was a jack of all trades: Priest, farmer, builder, co-op manager, band leader, lawyer, coach. etc. --Please join us to honor the Irish servants in our families --Home sought for Civil War sword of Col. Healy of the Ninth Regiment --Civil War draft registration records now available online /by Paul Keroack --Wreath-laying at monument on Nov. 10.

The Shanachie, Volume 25, Number 1, Connecticut Irish-American Historical Society

The Shanachie (CTIAHS)

Paddy & Bridget & Wooster Square.

In the late 1820s, Irish immigrants established one of the first two ethnic neighborhoods in New Haven at Chapel and Chestnut streets near Wooster Square. This Shanachie is devoted entirely to the story of that enclave and the thriving Irish neighborhood it became throughout the rest of the 19th century.

The Student As Subaltern: Reconsidering The Role Of Student Life Material Collections At North American Universities, Jessica L. Wagner

Publications and Research

This article argues for college and university archivists to undertake advocacy and activism to better document student life. It discusses key shifts in archival and historical theory that supported an interest in collecting from a wide variety of people rather than just elites. Next, it describes recent archival scholarship on student life materials and considers the extent to which college and university archives are actively documenting the student experience via the collection of these materials. Analysis of the results of a survey of college and university archivists about the nature of these collections sheds further light on prevailing opinions of …

Vaudeville, Popular Entertainment And Cultural Division In The Inland Empire, 1880-1914, Mark Hauser

CGU Theses & Dissertations

This paper discusses the emergence of vaudeville in California’s Inland Empire region of San Bernardino and Riverside counties. It will consider the social changes underway in late nineteenth-century America and their impact on attitudes towards popular entertainment. This paper will draw on Lawrence Levine’s observations of cultural hierarchies that emerged during the late nineteenth century and shaped American understandings of culture. Entertainment of the nineteenth century will be examined for the ways it was unable to match urban trends, and contrasted with vaudeville’s appeal to a diverse urban populace. The cities of San Bernardino, Redlands and Riverside were home to …

Reconciling The Consequences Of Modernity: College Football As Cultural History, Kurt E. Kemper

Research & Publications

Scholars have placed their examinations of college football's larger cultural significance against the backdrop of broader venues of conflict in the late 19th and early 20th centuries.  Most notably, the game as an institution has been used to interpret industrialization, masculinity, and race and civil rights.