Social and Behavioral Sciences Commons^™

The Organisation For Economic Cooperation And Development (2nd Edition) (Introduction), Richard Woodward

Books/Book Chapters

Celebrating its 60th anniversary in 2021, the Organisation for Economic Cooperation and Development (OECD) is routinely heralded as one of the leading organs of global governance, yet it remains one of the least written about and least well understood of our major global institutions.

This fully revised and updated second edition builds a well-rounded understanding of this crucial, though often neglected, institution. A range of clearly written chapters chart the origins and evolution of the organization, comprehend its influence, examine its current agenda, and evaluate its future prospects. Rather than the simplified characterizations of the OECD as a “rich-country’s club” …

Putting The ‘D’ Into The Oecd – The Dac In The Cold War Years, Richard Woodward

Books/Book Chapters

This chapter charts the DAC’s Cold War history. During this period the DAC established much of the institutional and intellectual scaffolding of international development cooperation. Moreover, participation in the DAC also orchestrated a quiet revolution in the identities of its members, forging them into an imagined community of donors in which the supply of development assistance came to be seen as a routine function of modern industrialised states. Although the Cold War provided the overarching backdrop, the chapter also teases out some of the other key features of the landscape inhabited by the DAC and how they constrained and enabled …

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 …

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, …

Embedding Oer's For The Development Of Information Literacy In The Foreign Language Classroom, Odette Gabaudan, Susanna Nocchi

Books/Book Chapters

Despite a rapid growth of Open Educational Resource (OER) availability, Thoms and Thoms (2014) note that few empirical studies examine the impact of OERs on foreign language learning and teaching. This paper presents an action research study investigating the embedding of selected components of DigiLanguages, an OER for Digital Literacies (DLs) for Foreign Languages (FL) within a Bachelor of Arts (BA) in International Business and Languages at the Technological University Dublin. Digilanguages.ie is an open portal developed collaboratively by six tertiary education institutions in Ireland. Digital literacies for FL learning and teaching is a key strand in this resource. The …

The Evolution Of The International Corporate Tax Regime, 1920-2008, Richard Woodward

Books/Book Chapters

No abstract provided.

Orality In Joyce: Food, Famine, Feasts And Public Houses, Máirtín Mac Con Iomaire

Books/Book Chapters

Some common themes within the history of food and literature include starvation, famine, gluttony, feasting, commensality, hospitality, religion, gender, and class, and indeed food also functions as a complex signifier of national, racial, and cultural identity. Despite the growing international scholarship of food in literature (Bevan 1988; Schofield 1989; Ellmann 1993; Applebaum 2006; Piatti-Farnell 2011; Gilbert and Porter 2015; Boyce and Fitzpatrick 2017; Piatti-Farnell and Lee Brien 2018), until recently, Ireland appeared “as only the smallest of dots on the map of high gastronomy” (Goldstein 2014, xi). Most international collections discuss the canonical Irish writings of James Joyce and of …

International Organizations: An Early History, Michael Davies, Richard Woodward

Books/Book Chapters

This text provides a pioneering and comprehensive analysis of over one hundred international organizations. After introducing the broad historical and contextual settings, the book covers the full range of international organisations including those that are often overlooked or get minimal inclusion elsewhere. Each organization is analysed in a stand-alone section that consider its origins, basic mandates and evolution, the governance structure and the associated key players, current activities and future challenges. The descriptions also reflect each organization’s broader relationships with other international bodies.

'From Jammet's To Guilbauds': The Influence Of French Haute Cuisine On The Development Of Dublin Restaurants, Máirtín Mac Con Iomaire

Books/Book Chapters

No abstract provided.

Tickling The Palate: Gastronomy In Irish Literature And Culture, Máirtín Mac Con Iomaire, Eamon Maher

Books/Book Chapters

This volume of essays, which originated in the inaugural Dublin Gastronomy Symposium held in the Technological University Dublin in June 2012, offers fascinating insights into the significant role played by gastronomy in Irish literature and culture.

The Principles And Practices Of Bar And Beverage Management - The Drinks Handbook, James Peter Murphy

Books/Book Chapters

The bar and drinks business is hugely competitive. The key to success or failure between the many beverages and services offered in any bar is the employees who make, market, sell and serve them. Customer expectation and demand is constantly increasing and so it’s crucial for all staff to have comprehensive product knowledge and superior specialized service skills.

The Principles and Practices of Bar and Beverage Management - The Drinks Handbook is an authoritative resource and comprehensive training guide, essential for all students, bartenders, sommeliers, mixologists, waiters and food and beverage practitioners the world over. Written and configured in an …

From Financing Social Insurance To Insuring Financial Markets: The Socialisation Of Risk And The Privatisation Of Profit In An Age Of Irresponsibility, Simon Lee, Richard Woodward

Books/Book Chapters

Commentaries on the financial meltdown that began with Lehman Brothers’ collapse in September 2008 trace its origins to greedy bankers exploiting lax regulatory practices to take excessive risks through exotic and arcane financial instruments. While not wishing to demur from this analysis this chapter takes issue with the frequent failure to acknowledge that this has come about as a consequence of the (mis)application of state power over the past 50 years (see Helleiner 1994). Starting with the tacit support for the development of the Euromarkets in the 1960s and culminating with the responses to the turmoil of 2008-2010 the chapter …

What Lies Ahead For The Oecd?, Richard Woodward

Books/Book Chapters

The “rise of the rest” has prompted questions about the capacity and willingness of the United States to lead the liberal international order established under its post-war hegemony. Some prophesize that stronger connections amongst emerging powers are the basis for a parallel international order parading different rules, norms and institutions. In contrast, Ikenberry argues that the visionary use of US power has woven capitalist and democratic societies together into a uniquely entrenched “Western” order that is “hard to overturn and easy to join.” Prevailing arrangements will condition the environment within which rising powers make their decisions; nevertheless, by joining the …

Ireland, Máirtín Mac Con Iomaire

Books/Book Chapters

This book section provides a history of food in Irish culture from the early beginings to the present day.

The Role Of Revolution And Rioting In French Wine's Relationship With Place, Brian Murphy

Books/Book Chapters

French Wine: The role of revolution and rioting in establishing it’s relationship with “place”

Many of the rules and regulations surrounding the production of French wines have been heavily debated and criticised over the years. They have been accused of limiting French wine’s ability to compete with new world marketing successes. Appellation d’Origine Controlee represents France’s much imitated system of controlling both geographically based names and indeed production variables associated with these AOCs in terms of “place”.

Prior to the development of the Appellation d’origine controlee laws in 1937, France bore witness to two key wine related violent episodes in …

The Future Of The Oecd, Richard Woodward

Books/Book Chapters

The Organisation for Economic Co-operation and Development (OECD) is one of the least written about and least understood of our major global institutions. This new book builds a well-rounded understanding of this crucial, though often neglected, institution, with a range of clearly written chapters that:

• outline its origins and evolution, bringing its story fully up-to-date

• present a clear framework for understanding the OECD

• set the institution within the broader context of global governance

• outline key criticisms and debates

• evaluate its future prospects.

Given the immense challenges facing humanity at the start of the 21st century, the need for the OECD …

Noel Cullen, Máirtín Mac Con Iomaire

Books/Book Chapters

Biography of Noel Cullen, Irish chef, culinary educator and the first Certified Master Chef (CMC) to also have a Doctorate in Education (Ed.D.).

Pierre Rolland, Máirtín Mac Con Iomaire

Books/Book Chapters

Biography of Pierre Rolland, French chef and key figure in the development of Haute Cuisine in Dublin through his position as award winning head chef in the Russell Hotel, Dublin.

Zenon Geldof, Máirtín Mac Con Iomaire

Books/Book Chapters

Biography of Belgian Chef / Restaurateur Zenon Geldof with information of the Geldof family involvement in the history of Dublin Restaurants.

Kenneth George Besson, Máirtín Mac Con Iomaire

Books/Book Chapters

Biography of Ken Besson with information on his father Paul Besson and the Royal Hibernian Hotel, Russell Hotel and Bailey Restaurant which they owned and ran in Dublin.

Louis Jammet, Máirtín Mac Con Iomaire

Books/Book Chapters

Biography of Louis Jammet and information on Michel and Francois Jammet, owners of Restaurant Jammet, Dublin, and Hotel Bristol and Boeuf a la Mode, Paris.

Theodora Fitzgibbon, Máirtín Mac Con Iomaire

Books/Book Chapters

This is a biography of the internationally renowned Irish food writer Theodora Fitzgibbon.

Mike Butt, Máirtín Mac Con Iomaire

Books/Book Chapters

This is a biography of Mike Butt who came from Kenya to open one of Ireland's first Indian Restaurants 'The Golden Orient' and the 'Tandoori Rooms'. He was also one of the founders of the Restaurant Association of Ireland.