Cultural History Commons^™

The Winding Stair Pre-Theatre Menu, January 2nd.-6th., 2013, Winding Stair Restaurant

Menus of the 21st Century

The Winding Stair Restaurant is located at 40, Lower Ormond Quay Dublin on the north side of the river Liffey beside the Ha’penny Bridge. The proprietor is Elaine Murphy. The Winding Stair started life as a bookshop and café which was a popular meeting spot in Dublin during the 1970s and 1980s. The café closed in 2005 and in 2006 the current proprietor re-opened it as a restaurant.

“The bookshop, located on the ground floor, was retained as were many of the old bookshelves, photos and memories. The room retains its timeless charm with stripped wood tables and floors, and …

Restaurant Fortyone 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. …

Locks Brasserie Season Market 2 Course Treat Menu, 2013, Locks Brasserie

Menus of the 21st Century

Locks Brasserie is situated beside the Grand Canal near Portobello, a short distance from Dublin City Centre. It offers the best of fine French dining and has recently been awarded a Michelin Star.

“Head Chef Rory Carville with a career that included the position of Sous Chef at the Michelin One Star L'Ecrivan Restaurant uses his pedigree to combine great flavours from the best, freshest and organic Irish and French produce. The restaurant serves a value menu for lunch and early bird, an a la carte menu is always available. “

Taken from the Locks Brasserie website

Restaurant Fortyone 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. …

Thornton's Tasting 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 …

Thornton's Restaurant Lunch 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 …

Thornton's Restaurant Pre-Theatre 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 Wine List, 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 Private Dining And Group Lunch 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 Easter Sunday Lunch Menu, April 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.

Lonqueville House: Tasting Menu, Lonqueville House Hotel

Menus of the 21st Century

Lonqueville House is a 4 star Georgian House hotel located in Mallow, Co. Cork.

Kitchen Philosophy;

"At Longueville Guests may savour the freshest produce from the estate and surrounding areas, in original culinary creations cooked by chef and patron William O'Callaghan and his team in this renowned kitchen.

William trained under Master Chef Raymond Blanc at Le Manoir aux Quat’Saisons, a two-Michelin-star restaurant where the menu is described as having ‘a twist of imaginative genius’. William has brought that twist to Ireland’s south-western corner, with meat and game from the estate's farm such as woodland pork, Longueville lamb, woodcock, snipe, …

Lonqueville House: Table D'Hote Menu, Lonqueville House Hotel

Menus of the 21st Century

Lonqueville House is a 4 star Georgian House hotel located in Mallow, Co. Cork.

Kitchen Philosophy;

"At Longueville Guests may savour the freshest produce from the estate and surrounding areas, in original culinary creations cooked by chef and patron William O'Callaghan and his team in this renowned kitchen.

William trained under Master Chef Raymond Blanc at Le Manoir aux Quat’Saisons, a two-Michelin-star restaurant where the menu is described as having ‘a twist of imaginative genius’. William has brought that twist to Ireland’s south-western corner, with meat and game from the estate's farm such as woodland pork, Longueville lamb, woodcock, snipe, …

Lonqueville House: Sunday Luncheon Menu, Longqueville House Hotel

Menus of the 21st Century

Lonqueville House is a 4 star Georgian House hotel situated in Mallow, Co. Cork.

Kitchen Philosophy;

"At Longueville Guests may savour the freshest produce from the estate and surrounding areas, in original culinary creations cooked by chef and patron William O'Callaghan and his team in this renowned kitchen.

William trained under Master Chef Raymond Blanc at Le Manoir aux Quat’Saisons, a two-Michelin-star restaurant where the menu is described as having ‘a twist of imaginative genius’. William has brought that twist to Ireland’s south-western corner, with meat and game from the estate's farm such as woodland pork, Longueville lamb, woodcock, snipe, …

Four Seasons Hotel, Dublin: Four Square 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 lunch menu offers the best of high quality ingredients to provide the best of Irish cooking.

One Tray-Four flavours offers four dishes selected by the restaurant chef and offers a quick alternative for lunch.

Adare Manor: Tasting Menu, Adare Manor Hotel And Golf Resort

Menus of the 21st Century

Adare Manor is a five star hotel and golf resort located in the picturesque village of Adare in Co. Limerick. The house is set on a 840-acre (3.4 km²) estate and now operates as a five star hotel, featuring the Adare Golf Club, Lavender Cottage, Townhouses and Villas on the rest of the resort. President Bill Clinton stayed in Adare Manor in September 1998. The Manor was voted Ireland's Leading Hotel at the World Travel Awards 2010, 2011 and 2012 and The World's Leading Boutique Golf Resort in 2012.It offers a number of dining experiences from fine to …

Rasam Indian Restaurant: 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: Dinner Menu 30th. Of May-1st Of 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 Rise And Fall Of Bread In America, Amanda Benson

Honors Theses - Providence Campus

Over the last century bread has gone through cycles of acceptance and popularity in the United States. The pressure exerted on the American bread market by manufacturers’ advertising campaigns and various dietary trends has caused it to go through periods of acceptance and rejection. Before the industrialization of bread making, consumers held few negative views on bread and perceived it primarily as a form of sustenance. After its industrialization, the battle between the manufacturers and the neighborhood bakeries over consumers began. With manufacturers, such as Wonder Bread, trying to maximize profits and dominate the market, corporate leaders aimed to discourage …

Bowl Survey, Richard C. Crepeau

On Sport and Society

Over the next two days and nights ten bowl games will be played across the expanse of our great nation. At the end of the bowl season, culminating with the BCS Championship Game on January 7, thirty-five bowl games will have been played. The first, the Gildan New Mexico Bowl, took place on December 15.

College Sport, Richard C. Crepeau

On Sport and Society

It’s been some time since I sat down and watched as much as a half of a college football game. Last fall I was in London, a city not infected by intercollegiate athletics, and this fall I simply never got enough time or interest to watch. Then a few weeks ago I did see several games. Florida and Florida State always draws my interest, and the Notre Dame run has been an interesting one.

Tags And Roger, Richard C. Crepeau

On Sport and Society

Is there anyone out there who thought that Paul Tagliabue would overturn the player suspensions imposed by NFL Commissioner Roger Goodell in the New Orleans bounty case? Maybe someone somewhere had predicted this, but if they did they would be members of an extremely small club.

Christmas Dinner Menu, December, 2012 Sandos Papagayo Beach Resort Hotel, Lanzarote, Sandos Papagayo Beach Resort Hotel

Menus of the 21st Century

The 4 star Sandos Papagayo Beach Resort Hotel is located in Playa Blanca, Lanzarote and is popular with Irish tourists. This menu was contributed by Ms. Eleanor Doyle who spent her Christmas vacation at the resort in 2012.

Thanksgiving, Richard C. Crepeau

On Sport and Society

As with all American traditions, if it happened once or twice it is one. Therefore I present my traditional Thanksgiving piece. The History of Thanksgiving and of Football both go back into the Middle Ages, and so it may not be so strange that the two would become intertwined in modern America.

Scabs In Seattle, Richard C. Crepeau

On Sport and Society

It took all of three weeks but the excrement has finally hit the fan. It is not the end of the world, but it is the end of any further claims that the scabs impersonating NFL referees are competent. If they were competent they would already have been NFL referees and therefore would be locked out by the NFL.

Baseball Changes, Richard C. Crepeau

On Sport and Society

At the end of this baseball season there will a fundamental shift in the organization of Major League Baseball. At the opening of the next season the Houston Astros will be an American League team. The change was forced by Baseball Commissioner “Bud” Selig who made it a prerequisite to the purchase of the Houston franchise.

Football In The Air, Richard C. Crepeau

On Sport and Society

September is here and that means football is back, both the NFL and the collegiate pros. The student-athletes of the NCAA opened play over this extended holiday weekend with more games than any human being could possibly ingest. There seemed to be excitement in the air on and off campuses across the country and across the Atlantic.

Armstrong, Richard C. Crepeau

On Sport and Society

How does it end for Lance Armstrong? “Not with a bang but a whimper.” Although T.S. Eliot did not know Lance Armstrong, it is an interesting coincidence that Eliot’s 1925 poem, from which this line is taken, is titled “The Hollow Men.” If you were someone who idolized Armstrong and believe now that he is guilty and there is a blot on his entire career, then he will indeed seem as one of those Hollow Men.

Olympics, Richard C. Crepeau

On Sport and Society

So it has ended. A bit over two weeks, a fortnight of intense athletic competition with spectacular performances, highs and lows, and way too much national naval gazing by the host nation and by NBC on behalf of the USA. That said, it was at the sporting level a wonderful two weeks of competition.

Punishment, Richard C. Crepeau

On Sport and Society

After the Freeh Report was issued there was an outcry demanding that the NCAA do something to punish Penn State University. Many called for the death penalty. Others complained about the failure of the NCAA to act immediately. Then on Monday morning when the NCAA President, Mark Emmert, announced the judgment and punishment of Penn State the outcry was that the NCAA acted too quickly. It was a rush to judgment by Emmert and his colleagues. What happened to due process?

Psu Report, Richard C. Crepeau

On Sport and Society

After reading the summaries and commentaries on the Freeh Report detailing the elements of scandal at Penn State University, I am surprised that I am surprised by what has been revealed. My cynicism after nearly a half century of involvement with administrators at institutions of higher education and bloated athletic programs should have left me immune to both the surprise and disgust that this affair had evoked in me. What has not surprised me is the deviousness of the principal players in this scandal, the cynicism with which they approached the issues, and the continuing reaction to it all.