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From The Dark Margins To The Spotlight: The Evolution Of Gastronomy And Food Studies In Ireland, Máirtín Mac Con Iomaire

Books/Book Chapters

For many years, food was seen as too quotidian and belonging to the domestic sphere, and therefore to women, which excluded it from any serious study or consideration in academia. This chapter tracks the evolution of gastronomy and food studies in Ireland. It charts the development of gastronomy as a cultural field, originally in France, to its emergence as an academic discipline with a particular Irish inflection. It details the progress that food history and culinary education have made in Ireland, suggesting that a new liberal / vocational model of culinary education, which commenced in 1999, has helped transform the …

Extract From Statement By Myrtle Allen, At Official Opening Of Ballymaloe Cookery School, 1983., Myrtle Allen

The Allen Family

Type written extract from statement by Murtle Allen, Ballymaloe Restaurent, at official opening of Ballymaloe Cookery School, November 14th, 1983.

Hand written notes are included which were written on reverse of pages.

Athy College And The Garda Station Plaque 1922 A Ty Art Installation For Kildare Decade Of Commemorations, Richard Daly, Christina Hayden, April Prendergast, Anne Murphy

Level 3

This article describes an art installation in Athy, Co. Kildare created by transition year students of Athy College to commemorate their school’s connection with the centenary of the casting of the first Garda station plaques in 1922 in the Duthie. Large Foundry, Chapel Street Athy. The installation was unveiled on 14 May 2022 on the original foundry site supported by a grant from Kildare County Council’s Decade of Commemorations and mentored by staff of Technological University Dublin. It is included here in Level3 to celebrate fruitful and sustainable collaboration among academia, schools, local knowledge-holders, local public representatives, Gardaí and heritage …