Arts and Humanities Commons^™

Lesson 3: Operation Pedro Pan - How 14,000 Children Came To Live In America Without Their Parents, Alesha Looper, Daryl Saunders

Hispanic Heritage of Florida Conference 2012

Operation Pedro Pan was the name given to the 22-month clandestine program involving the political exodus of more than 14,000 Cuban children to the United States in the early 1960s. Fearing communist indoctrination and the rumor of patria potestad — the government assuming legal guardianship of their children— Cuban parents sent their unaccompanied (minor) children to the United States.

Lesson 2: Life In Colonial Florida, Alesha Looper

Hispanic Heritage of Florida Conference 2012

Creating mental maps are useful tools for clarifying assumptions and comprehension of a given place. This lesson affords students the opportunity to reflect on their own neighborhood and consider how cultural, social, and economic components influence its composition. They will also learn how early Spanish settlers helped to contribute to the cultural, social, and economic dimensions of Florida.

Lesson 1: Juan Ponce De León The Explorer, Alesha Looper, Bárbara C. Cruz, Daryl Saunders

Hispanic Heritage of Florida Conference 2012

The purpose of this lesson is for students to learn who Ponce de León was, why he is an important figure in Florida’s history, and what an explorer is and does.

A William Faulkner Remembrance, Randall Kenan, Phillip M. Weinstein

Faulkner and Yoknapatawpha Conference

A day-long program marking the fiftieth anniversary of William Faulkner’s death:

• 6:30 a.m. to 3:30 p.m. Marathon reading of The Reivers at Rowan Oak (917 Old Taylor Road)
• 4:15-5:45 p.m. Keynote lectures by author Randall Kenan and biographer Phillip M. Weinstein at Lafayette County Courthouse (1 Courthouse Square). Program for young readers at Square Books Jr. (111 Courthouse Square).
• 6:00-7:00 p.m. Book signings by Kenan and Weinstein at Off Square Books (129 Courthouse Square)
• 8:00-10:00 p.m. Screening of The Reivers (1969 adaptation, starring Steve McQueen) at Lyric Theater (1006 Van Buren Avenue)

Leadership The Key Ingredient: An Overview Of An Exploration Study Of The Issues Surrounding Implementation Of Culinary Tourism Strategy On The Dingle Peninsula, Mark Murphy

Dublin Gastronomy Symposium

This paper presents an overview of the author’s research thesis which was part of a M.Sc. in Culinary Innovation and New Food Product Development in D.I.T. The research paper explored the issues surrounding implementing a culinary tourism strategy on the Dingle Peninsula in County Kerry. The Dingle Peninsula has been selected by Ireland’s national tourism development agency (Fáilte Ireland) as a region with potential to become a leading food destination. The research methods consisted of a wide review of literature relevant to the field of culinary tourism. In addition, qualitative research methods including semi-structured interviews of tourism stakeholders on the …

Gastronomic Tourism As An Economic Driver In Ireland, Promoted And Practiced By Government, Business And Civil Society, John D. Mulcahy

Dublin Gastronomy Symposium

No abstract provided.

Optimising Gastronomic Heritage In A Peripheral Region, Marlene Proctor, Michael Mulvey

Dublin Gastronomy Symposium

Peripheral regions and particularly island peripheral regions have many attractions as tourism destinations, not least their pleasing geographical settings and the sense of renewal which they can inspire. Such regions often face the challenges of seasonality, depletion of population, difficulty of access and infrastructure deficit. The objective of this exploratory study was to develop a model for the enhancement of the tourism product in a peripheral setting in Ireland. The work was undertaken in collaboration with the office of Udaras na Gaeltachta in the region. The approach was a) to scope the chosen location in terms of innate assets and …

Stir It In Well, It Will Give A High French Taste: The Relationship With French Culinary Influence In 18th. And 19th. Century Ireland, Dorothy Cashman

Dublin Gastronomy Symposium

No abstract provided.

Shaken Not Stirred: The Evolution Of The Cocktail Shaker, James Peter Murphy

Dublin Gastronomy Symposium

No abstract provided.

What Shall We Have For Dinner Today?: A Quantitative And Qualitative Analysis Of The Misses Carew's Menu Book 1880 To 1883, Kilda Taylor

Dublin Gastronomy Symposium

No abstract provided.

Exporting A "Sense Of Space": The Exploration Of A Regional Gastronomic Identity Beyond National Borders, Brian Murphy

Dublin Gastronomy Symposium

No abstract provided.

Claret: The Preferred Libation Of Georgian Ireland's Elite, Tara Kellaghan

Dublin Gastronomy Symposium

No abstract provided.

Taking Stock: A Potted History Of The Material Life Of The Kitchen, Msry Colette Sheehan

Dublin Gastronomy Symposium

No abstract provided.

Genetically Modified (Gm) Food: A Promethean Gift Or A Pandorian Consequence, Martin Ruffley

Dublin Gastronomy Symposium

No abstract provided.

Cooking In Crisis: Lessons From The Uk., Martin Caraher

Dublin Gastronomy Symposium

The concern with low levels of cooking skills among the British population can be traced back to the 1780s coinciding with the start of urbanisation of the English rural classes. Modern concerns with the lack of cooking skills, since the 1980s, have focused on the links to healthy food choice and preparation. This has resulted in a number of initiatives but little policy development to support cooking in any structured way. Cooking was de-facto removed from the educational experience in schools in England and Wales. After much intensive lobbying the Labour government promised to introduce practical cooking classes for all …

A Taste Of Faith: Experiments In Culinary Psychology, Edia Conole, Scott Wilson

Dublin Gastronomy Symposium

No abstract provided.

The Development Of Molecular Gastronomy As A Subject Discipline At The Dublin Institute Of Technology, Roisin Burke, Pauline Danaher, Mark Traynor

Dublin Gastronomy Symposium

Molecular gastronomy is the study of the physical and chemical culinary transformations that occur during preparation, cooking and consumption. Molecular gastronomy differs from food science as the social, artistic and technical components of culinary and gastronomic phenomena are explored. At the Dublin Institute of Technology (DIT) the aim of developing molecular gastronomy modules is to use them as a tool to teach scientific principles to those who work in the Culinary Arts. Students and graduates can then apply their knowledge to develop and create novel dishes and food products. Scientific principles are taught, explained and demonstrated in the kitchen environment, …

Liberty, Equality, Fraternity: Sharing Food And Drink As A Thematic Motif In Jean Renoir's La Grande Illusion, Carmel O'Reilly

Dublin Gastronomy Symposium

No abstract provided.

Refining Pleasures, Frank Armstrong

Dublin Gastronomy Symposium

No abstract provided.

Cassava, Claudia Martello

Dublin Gastronomy Symposium

No abstract provided.

Engraved In The Mind: The Significance Of Smell, Jane Levi

Dublin Gastronomy Symposium

No abstract provided.

Cuisine & Traditions Rescue: An Historic Face About The Culinary Relationship Between Mexico And Ireland, Jose Bossuet Martinez

Dublin Gastronomy Symposium

No abstract provided.

Where's The Bacon Gone: Have Irish Restaurants Enough Traditional Irish Dishes On Their Menus For The Overseas Tourists' Irish Food Experience, Maurice J. O'Brien, Dan Browne

Dublin Gastronomy Symposium

No abstract provided.

From Farm To Fork: An Assessment Of Collaborative Supply Relationships To Underpin Food Tourism, Ivor O'Donovan, Tony Barry, Tony Quinlan

Dublin Gastronomy Symposium

Internationally, the food sector appears to be thriving and has excellent growth prospects. In a tourism context food is considered as a major element of tourism strategy, it is accepted as a primary motivator in destination choice and related tourist desires for sense of the authentic. In Ireland, food production, distribution, marketing and food tourism are the combined remit of a number of policy bodies. In a competitive economic environment, policy makers advocate the cultivation of food culture through greater supply chain collaboration as a means to improving product quality, customer satisfaction and competitiveness. This paper presents the findings of …

Cowpie, Gruel And Midnight Feasts: The Representation Of Food In Popular Children's Literature, Michael Flanagan

Dublin Gastronomy Symposium

No abstract provided.

Eat, Drink And Be Merry: Some Literary Representations Of Food And Drink, Eamon Maher

Dublin Gastronomy Symposium

No abstract provided.

A New Craze For Food: Why Is Ireland Turning Into A Foodie Nation?, Marjorie Deleuze

Dublin Gastronomy Symposium

No abstract provided.

Northern Ireland Food Culture: Moving Beyond Spuds, Aoibeann Walsh, Roy Nelson

Dublin Gastronomy Symposium

No abstract provided.

Farmers Markets As An Authentic Experience: The Case Of Dublin, Julia Zittlau, Catherine Gorman

Dublin Gastronomy Symposium

No abstract provided.

2012 Printed Program, Taylor University

Colloquium Schedules

No abstract provided.