Arts and Humanities 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 …

‘The Magic Of Flowers’: An Explorative Study Into The Ways Floral Decorations Influence The Experience Of Guests In A Food Setting, In Contemporary Ireland, Johanna Banaditsch

Dissertations

This research project explores the influence of floral decorations on the experience of a diner in a food setting in contemporary Ireland by examining what and how dining experiences are designed, where floral decorations are relevant in this context and how they specifically influence people in these settings.

The research was conducted using the philosophical worldview of interpretivism. In order to answer the five sub-research questions and thus achieve the research aim, the research draws on existing literature on hospitality experiences, literature on the influence of flowers and qualitative primary research conducted through semi-structured in-depth interviews with flower providers and …

A Critical Analysis Of Gender Inequality In The Chef Profession In Ireland, Mary M. Farrell Phd

Dissertations

As an original piece of research, this dissertation investigates the factors that contribute to gender inequality in the chef profession in Ireland. The aims of the study sought to establish the extent of gender inequality and the factors that contribute to it in the chef profession in Ireland. The first national gender inequality survey was designed to collect empirical and qualitative data of the chef profession. Joan Acker’s (1990) original theory of gendered organisations and Connell’s (1995) concept of hegemonic masculinity were employed to undertake a systematic gender analysis of the data emanating the survey. This analysis reveals, for the …

(Re)Inscribing Meaning: Embodied Religious-Spiritual Practices At Croagh Patrick And Our Lady’S Island, Ireland, Richard Scriven, Eoin O'Mahony

International Journal of Religious Tourism and Pilgrimage

Responding to calls for critical interrogations of pilgrimages, our paper examines how different religious meanings are (re)inscribed in spaces through the performance of annual events in a post-secular context. This focus reveals how pilgrims’ embodied practices are fundamental to continuing definitions of these locations as sacred places. Using accounts of the Croagh Patrick and Our Lady’s Island pilgrimages in Ireland, we trace the movement of people in these spaces focusing on how meanings are forged, refracted, and challenged through the performances. These mass embodiments assert traditional understandings of Christian worship and looser spiritual interpretations, while simultaneously involving secular concerns. The …

School Of Culinary Arts & Food Technology - Summer Newsletter 2020, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Summer Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Summer period of 2020. The successful completion of these activities especially in these challenging times would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

Cocktail Menus Ireland (1970s-2020) Version 1, James Murphy

Other resources

Cocktail Menus Ireland (1970s-2020) Version 1 highlights a small selection of cocktail menus from cocktail bars, public bars, hotel bars and Cocktail Clubs covering the period of 1970 up to 2020. These menus and their recipes help to identify the creativity, innovation and attention to detail in which the establishments highlighted here and their staff (cocktail bartenders, mixologists and management teams) poured into these menus. The menus also highlight the changing drinks fashions, how cocktail prices began to change, the variety of ingredients, the rise of the crafted approach towards ingredients sourcing and preparation. The impact of visual graphic illustrations, …

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, …

Mulberry Garden : Seasonal Dinner Menu, Mulberry Garden

Menus of the 21st Century

Mulberry Lane, Donnybrook, Dublin 4.

The Production Of Ek Tha Tiger: A Marriage Of Convenience Between Bollywood And The Irish Film And Tourist Industries, Giovanna Rampazzo

Articles

This article examines a collaboration between the Irish and Hindi film industries, adopting the production of Kabir Khan’s Ek Tha Tiger (2012) in Dublin as a case study. It critically narrates the arc of the film’s production, foregrounding the intersecting concerns of Yash Raj Films and Irish creative and cultural institutions. Ek Tha Tiger represents Ireland through constructed idyllic images which proved to be successful in attracting tourists. Tracing the links between the production of the film and the promotion of tourism to Ireland, this article explains how the film was used to construct a ‘tourist gaze’ for audiences in …

Harvey's Point : Tasting Menu, Harvey's Point Restaurant

Menus of the 21st Century

Restaurant at Harvey's Point, Donegal Town.

The Restaurant at Harvey's Point was included in a list of the top 10 restaurants in the country by TripAdviser Traveller's Choice Awards.

Owned & managed by the Gysling family since 1989

The Chart House Restaurant : Dinner Menu, The Chart House Restaurant, Dingle, Co. Kerry

Menus of the 21st Century

Jim McCarthy’s attractive stone-built restaurant has been one of Dingle’s favourite dining destinations since opening in 1997.

Harvey's Point : Dinner Menu, Harvey's Point Restaurant

Menus of the 21st Century

The Restaurant at Harvey's Point, Donegal Town

The Restaurant at Harvey's Point was included in a list of the top 10 restaurants in the country by TripAdviser Traveller's Choice Awards.

Owned & managed by the Gysling family since 1989

The Global Village Restaurant, The Global Village Restaurant : Dingle

Menus of the 21st Century

No abstract provided.

Ballymore Inn Restaurant Set Dinner, Ballymore Inn

Menus of the 21st Century

We opened the doors of the Ballymore Inn in Kildare over 16 years ago guided by our philosophy that the best food comes from carefully selected ingredients infused with an imaginative simplicity. The Ballymore Inn has evolved over those 16 years but this philosophy has remained the same. We grow our own seasonal fruit and vegetables and work with some of the country's best suppliers to ensure the finest dining experience for our customers. Our tastefully decorated restaurant and Back Bar creates the perfect ambiance for you to enjoy all the culinary delights on offer. (Taken from The Ballymore Inn …

Ballymore Inn Restaurant Back Bar Menu, Ballymore Inn

Menus of the 21st Century

We opened the doors of the Ballymore Inn in Kildare over 16 years ago guided by our philosophy that the best food comes from carefully selected ingredients infused with an imaginative simplicity. The Ballymore Inn has evolved over those 16 years but this philosophy has remained the same. We grow our own seasonal fruit and vegetables and work with some of the country's best suppliers to ensure the finest dining experience for our customers. Our tastefully decorated restaurant and Back Bar creates the perfect ambiance for you to enjoy all the culinary delights on offer. (Taken from the Ballymore Inn …

Ballymore Inn Restaurant A La Carte Menu, Ballymore Inn

Menus of the 21st Century

We opened the doors of the Ballymore Inn in Kildare over 16 years ago guided by our philosophy that the best food comes from carefully selected ingredients infused with an imaginative simplicity. The Ballymore Inn has evolved over those 16 years but this philosophy has remained the same. We grow our own seasonal fruit and vegetables and work with some of the country's best suppliers to ensure the finest dining experience for our customers. Our tastefully decorated restaurant and Back Bar creates the perfect ambiance for you to enjoy all the culinary delights on offer. (Taken from the Ballymore Inn …

Campagne Restaurant A La Carte Menu, Campagne Restaurant

Menus of the 21st Century

Garrett Byrne and Brid Hannon opened Campagne in 2008, serving modern French food using the very best of local and Irish produce.

Located at 5 the arches, gashouse lane in the new heart of Kilkenny, the modern interior features a modern interpretation of country life which was painted by Kilkenny artist Catherine Barron.

Featuring oak flooring, curved banquette seating and bright modern colours, Campagne has already established itself as one of Kilkenny`s best restaurants garnering positive reviews from food critics and restaurant guides.

We are passionate about supporting local and artisan producers and constantly seeking quality produce which is the …

Campagne Restaurant Early Bird Lunch Menu, Campagne Restaurant

Menus of the 21st Century

Garrett Byrne and Brid Hannon opened Campagne in 2008, serving modern French food using the very best of local and Irish produce.

Located at 5 the arches, gashouse lane in the new heart of Kilkenny, the modern interior features a modern interpretation of country life which was painted by Kilkenny artist Catherine Barron.

Featuring oak flooring, curved banquette seating and bright modern colours, Campagne has already established itself as one of Kilkenny`s best restaurants garnering positive reviews from food critics and restaurant guides.

We are passionate about supporting local and artisan producers and constantly seeking quality produce which is the …

Campagne Restaurant Dessert A La Carte, Campagne Restaurant

Menus of the 21st Century

Garrett Byrne and Brid Hannon opened Campagne in 2008, serving modern French food using the very best of local and Irish produce.

Located at 5 the arches, gashouse lane in the new heart of Kilkenny, the modern interior features a modern interpretation of country life which was painted by Kilkenny artist Catherine Barron.

Featuring oak flooring, curved banquette seating and bright modern colours, Campagne has already established itself as one of Kilkenny`s best restaurants garnering positive reviews from food critics and restaurant guides.

We are passionate about supporting local and artisan producers and constantly seeking quality produce which is the …

The Church Gallery Restaurant Handel's Set Dinner Menu, The Church Cafe, Bar, Restaurant And Club

Menus of the 21st Century

History: The former St. Mary’s Church of Ireland is one of the earliest examples of a galleried church in Dublin.Built at the beginning of the 18th century, it boasts many outstanding features, such as the Renatus Harris built organ and spectacular stained glass window.

St. Mary’s closed in 1964 and lay derelict for a number of years until it was purchased by John Keating in 1997. Following extensive restoration over a seven year period, this List 1 building finally re-opened its doors in December 2005 as John M. Keating’s Bar. The tasteful conversion and refurbishment of this Dublin landmark …

The Church Cafe, Bar, Restaurant And Club Bbq Menu, The Church Cafe, Bar, Restaurant And Club

Menus of the 21st Century

History: The former St. Mary’s Church of Ireland is one of the earliest examples of a galleried church in Dublin.Built at the beginning of the 18th century, it boasts many outstanding features, such as the Renatus Harris built organ and spectacular stained glass window.

St. Mary’s closed in 1964 and lay derelict for a number of years until it was purchased by John Keating in 1997. Following extensive restoration over a seven year period, this List 1 building finally re-opened its doors in December 2005 as John M. Keating’s Bar. The tasteful conversion and refurbishment of this Dublin landmark …

The Church Cafe, Bar, Restaurant And Club Drinks Menu Main Bar, The Church Cafe, Bar, Restaurant And Club

Menus of the 21st Century

History: The former St. Mary’s Church of Ireland is one of the earliest examples of a galleried church in Dublin.Built at the beginning of the 18th century, it boasts many outstanding features, such as the Renatus Harris built organ and spectacular stained glass window.

St. Mary’s closed in 1964 and lay derelict for a number of years until it was purchased by John Keating in 1997. Following extensive restoration over a seven year period, this List 1 building finally re-opened its doors in December 2005 as John M. Keating’s Bar. The tasteful conversion and refurbishment of this Dublin landmark …

Jack's Coastguard Restaurant A La Carte Menu, Jack's Coastguard Restaurant

Menus of the 21st Century

Eating fish, so fresh that it almost swims up onto your plate!" (Mairéad Robinson, Senior Times)

Jacks' Coastguard Restaurant Kerry is located just 5 minutes from the towns of Killorglin & Glenbeigh in the fishing village of Cromane, on the Ring of Kerry route.

Jacks' Coastguard Restaurant offers a unique dining experience in one of the most popular seafood restaurants in Kerry where you can relax, take in the scenery and enjoy superb cuisine.

We pride ourselves in using only the best & freshest locally sourced ingredients to produce the finest menu in a coastal setting. Although seafood is …

Jack's Coastguard Restaurant Sunday Lunch, Jack's Coastguard Restaurant

Menus of the 21st Century

Eating fish, so fresh that it almost swims up onto your plate!" (Mairéad Robinson, Senior Times)

Jacks' Coastguard Restaurant Kerry is located just 5 minutes from the towns of Killorglin & Glenbeigh in the fishing village of Cromane, on the Ring of Kerry route.

Jacks' Coastguard Restaurant offers a unique dining experience in one of the most popular seafood restaurants in Kerry where you can relax, take in the scenery and enjoy superb cuisine.

We pride ourselves in using only the best & freshest locally sourced ingredients to produce the finest menu in a coastal setting. Although seafood is …

Jack's Coastguard Restaurant Group Menu, Jack's Coastguard Restaurant

Menus of the 21st Century

Eating fish, so fresh that it almost swims up onto your plate!" (Mairéad Robinson, Senior Times)

Jacks' Coastguard Restaurant Kerry is located just 5 minutes from the towns of Killorglin & Glenbeigh in the fishing village of Cromane, on the Ring of Kerry route.

Jacks' Coastguard Restaurant offers a unique dining experience in one of the most popular seafood restaurants in Kerry where you can relax, take in the scenery and enjoy superb cuisine.

We pride ourselves in using only the best & freshest locally sourced ingredients to produce the finest menu in a coastal setting. Although seafood is …

Ballymore Inn Restaurant Childrens' Menu, Ballymore Inn

Menus of the 21st Century

We opened the doors of the Ballymore Inn in Kildare over 16 years ago guided by our philosophy that the best food comes from carefully selected ingredients infused with an imaginative simplicity. The Ballymore Inn has evolved over those 16 years but this philosophy has remained the same. We grow our own seasonal fruit and vegetables and work with some of the country's best suppliers to ensure the finest dining experience for our customers. Our tastefully decorated restaurant and Back Bar creates the perfect ambiance for you to enjoy all the culinary delights on offer. (Taken from Ballymore Inn website)

Ballymore Inn Restaurant Vegetarian Menu, Ballymore Inn

Menus of the 21st Century

We opened the doors of the Ballymore Inn in Kildare over 16 years ago guided by our philosophy that the best food comes from carefully selected ingredients infused with an imaginative simplicity. The Ballymore Inn has evolved over those 16 years but this philosophy has remained the same. We grow our own seasonal fruit and vegetables and work with some of the country's best suppliers to ensure the finest dining experience for our customers. Our tastefully decorated restaurant and Back Bar creates the perfect ambiance for you to enjoy all the culinary delights on offer. (Taken from The Ballymore Inn …

Ballymore Inn Restaurant Special Lunch Deal, Ballymore Inn

Menus of the 21st Century

We opened the doors of the Ballymore Inn in Kildare over 16 years ago guided by our philosophy that the best food comes from carefully selected ingredients infused with an imaginative simplicity. The Ballymore Inn has evolved over those 16 years but this philosophy has remained the same. We grow our own seasonal fruit and vegetables and work with some of the country's best suppliers to ensure the finest dining experience for our customers. Our tastefully decorated restaurant and Back Bar creates the perfect ambiance for you to enjoy all the culinary delights on offer. (Taken from Ballymore Inn website)

Wild Geese Restaurant Early Bird Menu, 2013, Wild Geese Restaurant

Menu Collection

The Wild Geese Restaurant (Proprietors David Foley and Julie Randles) is located on the main street of Adare Village, Co. Limerick. As a chef David Foley has established a reputation for excellent cuisine. He has always has a keen interest in cooking. and spent many years learning his trade in such fine establishments as The Park Hotel Kenmare, The Kildare Hotel & Country Club, the Waterside Inn, Bray, Berkshire. Stephen Bull’s Restaurant, Blanford Street, London. He then progressed to his first Head Chef position when he took over in the Hibernian Hotel Dublin 4. During his six years there, the …

Restaurant Fortyone Lunch 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. …