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Public Dining In Dublin: The History And Evolution Of Gastronomy And Commercial Dining 1700-1900, Máirtín Mac Con Iomaire
Public Dining In Dublin: The History And Evolution Of Gastronomy And Commercial Dining 1700-1900, Máirtín Mac Con Iomaire
Articles
Purpose: This paper provides an overview of the changing food culture ofIreland focusing particularly on the evolution of commercial public dining inDublin 1700-1900, from taverns, coffeehouses and clubs to the proliferation of hotels and restaurants particularly during the latter half of the nineteenth century.
Methods: Using a historical research approach, the paper draws principally on documentary and archival sources, but also uses material culture. Data is analysed using a combination of hermeneutics (Denzin and Lincoln, 2000, O'Gorman, 2010) and textual analysis (Howell and Prevenier, 2001).
Findings: The paper traces the various locations of public dining inDublin 1700-1900 and reveals thatDublin …
Searching For Chefs, Waiters And Restaurateurs In Edwardian Dublin: A Culinary Historian's Experience Of The 1911 Dublin Census Online, Máirtín Mac Con Iomaire
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.