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The Language Of Food: A Review Of The 2009 Oxford Symposium On Food And Cookery, Máirtín Mac Con Iomaire

Articles

This article reviews the 2009 Oxford Symposium on Food and Cookery, which was held in St. Catherine's College, Oxford. This year's theme was Food and Language and over forty papers were delivered to and audience of over two hundred leading food writers, historians, scientists, anthropologists, linguists, culinary students, and general food enthusiasts.

The Potato In Irish Cuisine And Culture, Máirtín Mac Con Iomaire, Pádraic Óg Gallagher

Articles

This article will discuss the introduction of the potato from its South American origin into Irish cuisine and culture. The authors will outline the stages of devopment from introduction to acceptance as a winter vegetable, to widespread acceptance, moving on to overdependence and leading to subsequent famine. The article will discuss the varieties of potatoes used, the methods of production at different levels of society, and a number of quintessentially Irish potato dishes including boxty, champ, and colcannon, which will be compared with similar potato dishes in other cultures.

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.

The Traditional And The Modern : The History Of Japanese Food Culture In Oregon And How It Did And Did Not Integrate With American Food Culture, David P. Conklin

Dissertations and Theses

The study of food and foodways is a field that has until quite recently mostly been neglected as a field of history despite the importance that food plays in culture and as a necessity for life. The study of immigrant foodways and the mixing of and hybridization of foods and foodways that result has been studied even less, although one person has done extensive research on Western influences on the foodways of Japan since 1853. This paper is an attempt to study the how and in what forms the foodways of America-and in particular of Oregon-changed with the arrival of …

1911 Census Facility On Edwardian Restaurant Workers In Dublin, Máirtín Mac Con Iomaire

Articles

This article takes a look at the use of the on-line 1911 census facility in identifying Restaurant Workers in Edwardian Dublin.

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.

Food And Morality: To Eat Or Not To Eat?, Máirtín Mac Con Iomaire

Articles

This article reviews the 2007 Oxford Symposium on Food and Cookery where the theme was Food and Morality. It asks whether we are morally obliged to know where our food comes from, how it is produced, what its carbon footprint is, and whether it is traded fairly?

Osteria Di Passignano, Máirtín Mac Con Iomaire

Articles

This is a review of the Osteria di Passignano restaurant located in a remote part of Tuscanny, Italy, owned by Antonori Wines.

Designing Dining, Máirtín Mac Con Iomaire

Articles

Just like its clothing cousin 'haute couture', the culinary world of 'haute cuisne' is influence heavily by changing fashions. This article outlines the trends for dining in 2006.

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.

Organics: The Emperor's New Clothes?, Máirtín Mac Con Iomaire

Articles

This article ponders if organic food is indeed healthier or if it's just a fad for the wooly jumper brigade!

Tom Aikens, Máirtín Mac Con Iomaire

Articles

This article reviews the London restaurant 'Tom Aikens' and discusses whether the artist must be present for the food to be fine! The lunch was produced by Dylan McGrath. Alan Ducasse was asked 'who cooks the food when you are not in the kitchen?' and replied, 'the same person who cooks it when I am in the kitchen!'

Is Authentic A Thing Of The Past?, Máirtín Mac Con Iomaire

Articles

This article is a review of the Oxford Symposium on Food and Cookery 2005 where the theme was Authenticity. It discusses the subject of Autheniticity in food and asks whether there is such a thing? What is Authenticity? Who can define what Authenticity means in the context of food? Is authenticity in food an indulgence of the rich which stiffles creativity and invention?

Dr. Noel Cullen: Iconic Chef And Educator, Máirtín Mac Con Iomaire

Articles

This article profiles the life of Dr. Noel Cullen who was influential in developing gastronomy and culinary education in Ireland and America. He was the first chef to combine a Certified Master Chef (CMC) qualification with a Doctorate in Education (Ed. D.).

Duck Shoot: Is The Fat Duck Really The World's Best Restaurant?, Máirtín Mac Con Iomaire

Articles

This article reviews The Fat Duck restaurant in Bray on Thames which was awarded 'Best Restaurant in the World' in 2005. The article reviews a tasting meal and discusses how the restaurant is operated, with insights from two graduates from DIT's BA(hons) Culinary Arts who were working there.

Mike Butt... Pioneering Curry King, Máirtín Mac Con Iomaire

Articles

Profile of Mike Butt, owner of one of the first Indian restaurant in Dublin, Ireland and founder member of the Restaurant Association of Ireland.

Louis Jammet: A French Pioneer, Máirtín Mac Con Iomaire

Articles

This article discusses Louis Jammet and his family's influence on developing gastronomy in Dublin, Ireland.

Zenon Geldof: Belgian Master Chef, Máirtín Mac Con Iomaire

Articles

This article profiles Belgian Master Chef Zenon Geldof who came to Ireland at the start of the twentieth century and was an important culinary figure in the development of restaurants in Dublin.

Pierre Rolland: Ireland's First Michelin Star Chef, Máirtín Mac Con Iomaire

Articles

This article profiles French master chef Pierre Rolland, who came to Ireland as chef de cuisine in the Russell Hotel and trained a generation of Irish chefs.

The History Of Seafood In Irish Cuisine And Culture, Máirtín Mac Con Iomaire

Articles

Fish is one of the most abundant wild foods available to a small island nation.

The History Of Seafood In Irish Cuisine And Culture, Máirtín Mac Con Iomaire

Articles

Fish is one of the most abundant wild foods available to a small island nation. Certain species of seafood have moved from being ‘poor man’s food’ to ‘luxury food’ over time. It may be said that the Irish do not behave as island people since we have little or no history of exploiting the sea compared to our European partners. Ireland was late developing its fishing industry and now suffers reduced EU fish quotas, the unfortunate but necessary result of decades of over-fishing on European waters. This paper investigates the historical role seafood has played in Irish cuisine and culture …

The Tenderisation Of Shin Beef Using A Citrus Juice Marinade, Roisin Burke, Frank Monahan

Articles

The effectiveness of organic acids (acetic, citric, lactic) and a citrus juice marinade as tenderising agents in shin beef muscle was investigated. At 0.2 M, citric acid was more effective as a tenderising agent than acetic or lactic acid. Immersion of shin beef strips in citric acid (0–0.05 M) showed that a significant tenderising effect was obtained above a concentration of 0.013 M. When shin beef strips were immersed in the citrus juice marinade (31% orange juice, 31% lemon juice, 38% distilled water) mean pH decreased from 5.7 to 3.1 and mean sample weight increased by ∼65%. The mean Warner–Bratzler …

Layers Of Meaning, Máirtín Mac Con Iomaire

Articles

No abstract provided.

Ua68/6/1 Broomsedge Chronicles: Farm Living In South Central Kentucky, Wku English, Wku Glasgow

WKU Administration Documents

A collection of essays written by English 100 Freshman Composition and English 200 Introduction to Literature students attending WKU Glasgow from 1983 through 1992 taught by Loretta Murrey. Student authors are: Joyce Alford, Joyce Amer, Jeff Ballard, Sandie Barrick, Jerry Bean, Shela Bingham, Brent Bledsoe, Steven Bunch, Billy Carver, Angela Cowan, Karen Decker, Betty Dillahay, Dibbie Dilley, Amy Doyel, Jeff Duncan, Craig Emmitt, Barbara England, Kathy Fancher, Amanda Gillon, Michelle Glover, Jeanelle Gooch, Faye Johnson, Celena Martin, Sonia Martin, Tracy Mathews, Ila Moody, Angela Morris, William Myatt, Judy Parker, Dorothean Powell, Maria Pulanco, Diane Rather, Jennifer Reneau, LaDarra Rich, Pam …

Food And Females: The Taming Of The Oregon Palate?, Peggy Ann Lutz

Dissertations and Theses

Food and Females, The Taming of the Oregon Palate? is a study of the variations in the preparation and consumption of food as reflected in the changes in the roles of women during the hundred years between the settlement of the Hudson's Bay Company at Fort Vancouver and 1920, which marks the beginning of modern times.

Most of the data obtained for this topic was in the form of personal testimonies or culinary records, which came from nineteenth and early twentieth century diaries, journals, letters, and cookbooks. Some secondary sources were used, as well, primarily in the research on Fort …

Rena Lederman's Review Of Miriam Kahn's Always Hungry, Never Greedy: Food And The Expression Of Gender In A Melanesian Society, Rena Lederman

Pacific Studies

No abstract provided.