Transformational Technique in Gabriel Fielding's "In the Time of Greenbloom"
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'From Jammet's to Guilbauds': the Influence of French Haute Cuisine on the Development of Dublin Restaurants
Dublin Institute of Technology ARROW@DIT Books/Book Chapters School of Culinary Arts and Food Technology 2014-5 'From Jammet's to Guilbauds': The nflueI nce of French Haute Cuisine on the Development of Dublin Restaurants Máirtín Mac Con Iomaire Dublin Institute of Technology, [email protected] Follow this and additional works at: http://arrow.dit.ie/tschafbk Part of the Cultural History Commons, Oral History Commons, and the Social and Behavioral Sciences Commons Recommended Citation Mac Con Iomaire, M. (2014). 'From Jammet's to Guilbauds': The nflueI nce of French Haute Cuisine on the Development of Dublin Restaurants. In: Mac Con Iomaire, M. and E. Maher (eds.) 'Tickling the Palate': Gastronomy in Irish Literature and Culture. Oxford: Peter Lang. pp. 121-141. This Book Chapter is brought to you for free and open access by the School of Culinary Arts and Food Technology at ARROW@DIT. It has been accepted for inclusion in Books/Book Chapters by an authorized administrator of ARROW@DIT. For more information, please contact [email protected], [email protected]. ‘From Jammet’s to Guilbaud’s’ The Influence of French Haute Cuisine on the Development of Dublin Restaurants Máirtín Mac Con Iomaire Gastronomy, fashion and philosophy are probably what most immediately capture the public imagination globally when one thinks of France. The most expensive and highly renowned restaurants in the western world are predominantly French whereas, historically, Ireland has not traditionally associated with dining excellence. However, in 2011, the editor of Le Guide du Routard, Pierre Josse, noted that ‗the Irish dining experience is now as good, if not better, than anywhere in the world.‘ Nonetheless, Josse reminds us that ‗thirty years ago, when we first started the Irish edition, the food here was a disaster. -
Mairtin Mac Con Iomaire (MM) John Clancy (JC) Jimmy Rock (JR)
Edited Interview with John Clancy in Cathal Brugha Street (22/1 & 1112/2008) Mairtin Mac Con Iomaire (MM) John Clancy (JC) Jimmy Rock (JR) 1. MM: Where and when were you born? 2. JC: I was born in Dublin on the 3rd December 1952, in the Navan Road and I was adopted aged three by a family called the Bannons. The extraordinary thing about the Bannons, was that George was Church of Ireland and Connie his wife, Catherine, was Roman Catholic and when they got married it caused terrible consternation in the family, in fact her family wouldn't talk to them, it caused terrible friction in the family. Now I have to say he was an absolute gentleman. His career, he was a sergeant major in the British Army and he fought in the Second World War. He came back from the war and went to work in Maguire and Pattersons. He was a maintenance fitter by trade, very highly skilled. 3. MM: The match people, they were Quakers, weren't they? 4. JC: That's right, and when I went up to live in Barr na Coille, I was fostered with another chap called Charlie Warner, no Charlie, nobody knows where Charlie is now. The Bannons had one son Kenneth who would have been about seven years older than I; he would have been around ten at the time. There are several things I remember about the experience, it was my first time ever in a car, and it was my first time ever seeing dogs, they had greyhounds and collies. -
'From Jammet's to Guilbauds': the Influence of French Haute Cuisine
Technological University Dublin ARROW@TU Dublin Books/Book Chapters School of Culinary Arts and Food Technology 2014-5 'From Jammet's to Guilbauds': The Influence of rF ench Haute Cuisine on the Development of Dublin Restaurants Máirtín Mac Con Iomaire Technological University Dublin, [email protected] Follow this and additional works at: https://arrow.tudublin.ie/tschafbk Part of the Cultural History Commons, Oral History Commons, and the Social and Behavioral Sciences Commons Recommended Citation Mac Con Iomaire, M. (2014). 'From Jammet's to Guilbauds': The Influence of rF ench Haute Cuisine on the Development of Dublin Restaurants. In: Mac Con Iomaire, M. and E. Maher (eds.) 'Tickling the Palate': Gastronomy in Irish Literature and Culture. Oxford: Peter Lang. pp. 121-141. This Book Chapter is brought to you for free and open access by the School of Culinary Arts and Food Technology at ARROW@TU Dublin. It has been accepted for inclusion in Books/Book Chapters by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License ‘From Jammet’s to Guilbaud’s’ The Influence of French Haute Cuisine on the Development of Dublin Restaurants Máirtín Mac Con Iomaire Gastronomy, fashion and philosophy are probably what most immediately capture the public imagination globally when one thinks of France. The most expensive and highly renowned restaurants in the western world are predominantly French whereas, historically, Ireland has not traditionally associated with dining excellence. However, in 2011, the editor of Le Guide du Routard, Pierre Josse, noted that ‗the Irish dining experience is now as good, if not better, than anywhere in the world.‘ Nonetheless, Josse reminds us that ‗thirty years ago, when we first started the Irish edition, the food here was a disaster. -
(MM) Colin O'daly (CD) PDF Creator- Pdf4free
Edited Interview with Colin O'Daly at his home (24/112008) Mairtin Mac Con Iomaire (MM) Colin O'Daly (CD) 1. MM: So I suppose when and where you born? 2. CD: Born here in Dublin in 23'd September, 1952. 3. MM: 1952 right. That makes you now, you're fifty-six this year, fifty-five now, and you'll be fifty-six next September, so yes you're just fifty-five. 4. CD: I grew up in the north side of Dublin and my father was in aviation so we lived at the airport. 5. MM: You lived actually at the airport? 6. CD: In the airport on the background, it was Colinstown in those days. 7. MM: Named after yourself, it's as if you owned the place (laugh). 8. CD: I remember my father going out the winter in the snow to pull the aircraft out of the snow; he was in the crash team. He was one of the fust people, his father didn't speak to him, you know, when he said he was going into aviation, to an airfield out in Dublin airport and he had a good job in the civil service at the time, his father thought he was mad you know. If planes were meant to fly, you know. 9. MM: Yeah a different time wasn't it. So your father had been in the civil service first and then took an idea for aviation in exciting times when it was only starting off? 10. CD: He was doing architecture and engineering and craftsmanship, all that kind of stuff, you know, so that's when he went to work in the airport. -
From the Dark Margins to the Spotlight: the Evolution of Gastronomy and Food Studies in Ireland
Technological University Dublin ARROW@TU Dublin Books/Book Chapters School of Culinary Arts and Food Technology 2021 From the Dark Margins to the Spotlight: The Evolution of Gastronomy and Food Studies in Ireland Máirtín Mac Con Iomaire Technological University Dublin, [email protected] Follow this and additional works at: https://arrow.tudublin.ie/tschafbk Part of the Social and Behavioral Sciences Commons Recommended Citation Mac Con Iomaire, M. (2021) ‘From the Dark Margins to the Spotlight: The Evolution of Gastronomy and Food Studies in Ireland’, in Catherine Maignant, Sylvain Tondour and Déborah Vandewoude (eds), Margins and Marginalities in Ireland and France: A Socio-cultural Perspective (Oxford: Peter Lang, 2021), 129-153. This Book Chapter is brought to you for free and open access by the School of Culinary Arts and Food Technology at ARROW@TU Dublin. It has been accepted for inclusion in Books/Book Chapters by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License 1 From the Dark Margins to the Spotlight: The Evolution of Gastronomy and Food Studies in Ireland Máirtín Mac Con Iomaire, Technological University Dublin, Ireland 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.1 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. -
Dublin Institute of Technology, Dublin Máirtín Mac Con Iomaire Identified by Taste: the Chef As Artist?
Mac Con Iomaire The chef as artist Dublin Institute of Technology, Dublin Máirtín Mac Con Iomaire Identified by taste: the chef as artist? Abstract: This article discusses the role of taste among the senses using fictional depictions of taste, including Proust’s madeleine episode; Suskind’s Perfume: the story of a murderer; Esquivel’s Como aqua para chocolate; Harris’s Chocolate and Blixen’s Babette’s feast. The discussion also provides three historical case studies which highlight how an individual chef was identified against the odds by the individualistic taste of his or her cooking. Biographical note: Dr. Máirtín Mac Con Iomaire is a lecturer in culinary arts in the Dublin Institute of Technology. He was the first Irish chef to be awarded a PhD, for his research on the Influence of French haute cuisine on the emergence and development of Dublin restaurants, using oral history. He is a regular attendee and contributor at the Oxford Symposium on Food & Cookery. He is also keen contributor to the media and has hosted two series of cookery programmes for Irish television. He is the founding chair of the Dublin Gastronomy Symposium and co-editor of ‘Tickling the palate’: gastronomy in Irish literature and culture published by Peter Lang (2014). Keywords: Creative writing – Taste – Food writing – Fiction – Chefs TEXT Special Issue 26: Taste and, and in, writing and publishing 1 eds Donna Lee Brien and Adele Wessell, April 2014 Mac Con Iomaire The chef as artist The American sociologist Gary Alan Fine has studied professional kitchens and described the work of chefs as ranging from that of artist to that of manual labourer. -
Russell Square a Lifelong Resource for Teaching and Learning
Russell Square a lifelong resource for teaching and learning Contents Preface ................................................................................. 1 Acknowledgements .............................................................. 1 Introduction .......................................................................... 4 1. Rus in(to) urbe: The Bedfords and Bloomsbury ............ 8 2. James Burton and the buildings of Russell Square .... 15 3. Russell Square Gardens and Humphry Repton .......... 26 4. Decline: Russell Square in the nineteenth century ..... 37 5. Transformation: Russell Square as public space ........ 46 6. Conclusion and afterword ............................................ 67 References and Bibliography ............................................. 70 Figures Figure 1. The Brunei plaques. 3 Figure 2. The 'long fields' in 1664 7 Figure 3. The northern part of St Giles’ Parish, 1720 7 Figure 4. The northern limits of London in 1746. 10 Figure 5. A view North, 1754. 11 Figure 6. A view South across Long Fields c. 1745. 13 Figure 7. The 1800 Estate plan. 16 Figure 8. RHUBARB (cartoon, 1804) 18 Figure 9. Burton and Cubitt’s works in Bloomsbury 19 Figure 10. Numbers 26 and 25 Russell Square. 23 Figure 11. The 1800 Enclosure Act – front page 25 Figure 12. Russell Square in 1813 29 Figure 13. Westmacott’s statue in 1817 33 Figure 14. Westmacott's statue with Punch and Judy, 1829 33 Figure 15. Westmacott’s statue and its symbolism, 2004. 34 Figure 16. The 1830 Estate Plan 38 Figure 17. The Taviton Square gates and keeper, mid 19C 42 Figure 18. The 1864 Bloomsbury Flower Show 43 Figure 19. Russell Square West Side looking south, 1929 47 Figure 20. Russell Square West Side looking north, 1929 47 Figure 21. The central Pavilion (n.d.) 48 Figure 22. The central Pavilion destroyed by a bomb, 1944 49 Figure 23. -
The Emergence, Development and Influence of French Haute Cuisine on Public Dining in Dublin Restaurants 1900-2000: an Oral History
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............................................................................................................ -
Culinary Voices: Perspectives from Dublin Restaurants
Technological University Dublin ARROW@TU Dublin Articles School of Culinary Arts and Food Technology 2011-04-01 Culinary voices: perspectives from Dublin restaurants Máirtín Mac Con Iomaire Technological University Dublin, [email protected] Follow this and additional works at: https://arrow.tudublin.ie/tfschafart Recommended Citation Mac Con Iomaire, M. (2011). Culinary voices: perspectives from Dublin restaurants. Oral History. Spring 2011, pp.65-78. This Article is brought to you for free and open access by the School of Culinary Arts and Food Technology at ARROW@TU Dublin. It has been accepted for inclusion in Articles by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License Spring 2010 ORAL HISTORY 65 Culinary voices: perspectives from Dublin restaurants by Máirtín Mac Con Iomaire Abstract: Despite growing interest in culinary history and gastronomy in the last three decades, the use of oral history within the culinary field remains in an embryonic stage. By discussing the strength of oral history, particularly when triangulated with other sources, and surveying some food related projects, the article focuses on the power of oral history to capture the life experiences of chefs, waiters, restaurateurs and diners. The article calls on curators of culinary libraries to build oral history archives which can be accessed electronically. Key words: