The Emergence, Development and Influence of French Haute Cuisine on Public Dining in Dublin Restaurants 1900-2000: an Oral History
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The Emergence, Development and Influence of French Haute Cuisine on Public Dining in Dublin Restaurants 1900-2000: An Oral History (Volume 2/3) From Ancient Ireland to 21st Century Dublin Submitted by Máirtín Mac Con Iomaire B.Sc.(Hons)Ed.&Tech. to School of Culinary Arts and Food Technology Dublin Institute of Technology for the Award of Ph.D. Supervisor: Dr. Pat Dargan 2009 Table of Contents Table of Contents .............................................................................................................. 2 Table of Figures................................................................................................................. 8 Introduction to Volume II.............................................................................................. 14 Research Aims .............................................................................................................. 18 Chapter 10 – Medieval Ireland...................................................................................... 21 Introduction................................................................................................................... 21 Christianity.................................................................................................................... 22 Vikings.......................................................................................................................... 23 The Anglo-Normans ..................................................................................................... 24 Tudor Conquest............................................................................................................. 26 Hospitality – Guesting and Feasting............................................................................. 29 Food and Sources.......................................................................................................... 30 Preparation and Cooking............................................................................................... 34 Food Service and Dining .............................................................................................. 38 Urban versus Rural ....................................................................................................... 40 Summary....................................................................................................................... 41 Chapter 11: Ireland: The Modern Period (1600-1800) ............................................... 43 Introduction................................................................................................................... 43 Historic Outline............................................................................................................. 44 Sources of Evidence...................................................................................................... 46 Food and Sources.......................................................................................................... 48 The Potato ................................................................................................................. 48 Anglo-Irish Cuisine....................................................................................................... 50 New Ingredients............................................................................................................ 51 Beverages:................................................................................................................. 52 Meat: ......................................................................................................................... 53 Fish:........................................................................................................................... 53 Baked and sweet goods:............................................................................................ 53 Fruit and vegetables:................................................................................................. 53 Miscellaneous: .......................................................................................................... 53 Food Markets, Merchants and Street Vendors.............................................................. 54 Preparation and Cooking............................................................................................... 55 Food Service and Dining .............................................................................................. 58 Meal Times ................................................................................................................... 60 Public Dining in Dublin................................................................................................ 61 Inns and Hotels ............................................................................................................. 62 Taverns, Coffee Houses and Clubs............................................................................... 64 Summary....................................................................................................................... 69 Chapter 12: Ireland – Review of Restaurant Development in the 19th Century....... 71 Introduction / Overview................................................................................................ 71 Historic Outline............................................................................................................. 73 Sources of Evidence – Research Material .................................................................... 75 Food and Sources.......................................................................................................... 76 Food Service and Dining .............................................................................................. 79 2 Public Dining in Dublin................................................................................................ 85 Hotels and Inns ............................................................................................................. 86 Gresham’s Hotel ....................................................................................................... 88 The Shelbourne Hotel ............................................................................................... 89 Jury’s Hotel............................................................................................................... 90 Taverns.......................................................................................................................... 92 Clubs ............................................................................................................................. 93 Restaurants.................................................................................................................... 94 The Red Bank Restaurant ....................................................................................... 100 The Burlington Restaurant...................................................................................... 101 Restaurants listed in Thom’s Directory....................................................................... 105 The Great Chefs .......................................................................................................... 106 Alfred Suzanne........................................................................................................ 107 Reginald Bateman................................................................................................... 108 Michel and Francois Jammet .................................................................................. 109 Other Chefs linked with Dublin.............................................................................. 110 Other Chefs with Irish Connections............................................................................ 112 Summary..................................................................................................................... 114 Chapter 13: Research Methods ................................................................................... 116 Introduction................................................................................................................. 116 Sources of Evidence – Research Material .................................................................. 116 Books ...................................................................................................................... 117 Directories and Travel Guides ................................................................................ 118 Peer Reviewed Journals .......................................................................................... 119 Trade Journals......................................................................................................... 120 Newspapers............................................................................................................. 121 Magazines ............................................................................................................... 121 Primary Sources.......................................................................................................... 122 Census Reports........................................................................................................ 122 Material Culture...................................................................................................... 122 Oral History ...........................................................................................................