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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. -
Broken Order
Broken Order Shapeshifting as Social Metaphor in Early Medieval England and Ireland Gwendolyne Knight Academic dissertation for the Degree of Doctor of Philosophy in History at Stockholm University to be publicly defended on Friday 18 January 2019 at 10.00 in hörsal 7, hus D, Universitetsvägen 10 D. Abstract Shapeshifting narratives appear in cultures all over the world, throughout human history. At each point, these narratives give expression to culturally contingent anxieties and preoccupations. This study examines shapeshifting narratives in early medieval England and Ireland in order to uncover what preoccupations informed the meaning of 'shapeshifting', and also what social functions these shapeshifting narratives could serve. It begins with a lexical analysis of the verbs and nouns most associated with shapeshifting narratives; then, it examines shapeshifting narratives on the one hand, and comparisons between humans and animals on the other; finally, the study turns to the sociocultural role of shapeshifting narratives. It demonstrates that, although shapeshifting manifests differently in English and Irish contexts, the importance of performance, in particular the proper performance of in-group behaviour, is a consistent theme between them. Often, shapeshifting narratives visually confirm or demonstrate changes that have already taken place. Although the transformation of a human into something else would appear to break the natural order, such a wondrous disruption ultimately reveals divine power, and reinforces the divine order. -
TU Dublin School of Culinary Arts and Food Technology Newsletter Autumn 2019
TU Dublin School of Culinary Arts and Food Technology Newsletter Autumn 2019 Joint first place for David & Eugenia at International Competition. Congratulations to David Hurley and Eugenia Xynada from TU sisting both David and Eugenia throughout their preparations and Dublin, School of Culinary Arts and Food Technology who participation in this prestigious International competition. achieved joint first place in the student category of the Note by http://www2.agroparistech.fr/The-event.html Further report details Note contest which took place at AgroParisTech, Paris re- (AgroParisTech, Paris). cently. Both students are undertaking the Advanced Molecular https://www.dit.ie/newsandevents/news/archive2019/news/title175000en.html Gastronomy module on their programme studies. The final took Update (TU Dublin’s Newsletter) report. place following the 9th International Workshop of Molecular and Physical Gastronomy, attended by scientists and professors from 15 countries. Competitors from 20 countries were required to prepare dishes that used as many pure compounds as possible without fruits, vegetable, meat, fish or spices. The jury which included chef Patrick Terrien, Yolanda Rigault, Michael Pontif, and Sandrine Kault-Perrin, also evaluated the students on innovation, complexity and flavour. According to Dr. Roisin Burke, Senior Lecturer, TU Dublin, the dishes created by the two students met the judges' criteria. "David created a cocktail which appeared as Eggnog but tasted of bacon, and what appeared to be a bacon crisp but had a flavour of Eggnog. His main dish included a Note by Note beetroot protein cake, horseradish jelly and beetroot cremeaux. It was presented in the form of a meat muscle and put under a smoked filled lid." For her part, Eugenia created a Note by Note version of a breakfast dish with what appeared to be eggs, layered pork sausage and jellied beans, bacon flakes and the tomato element were created in the form of a Note by Note ‘Bloody Mary’ cocktail. -
Declan Horgan FULL
BIOGRAPHY FOR DECLAN HORGAN Declan Horgan is one of the most talented chefs in the culinary scene and is well on his way to becoming a household name in the 2020 decade. The 44 year-old Ireland native would begin falling in love with food at an early age, but his career officially began while studying culinary innovation and food product development while attending the DIT School of Culinary Arts and Food Technology in Dublin. By the late 1990s into the early 2000s, Declan had become a Chef De Partie at Dublin’s most illustrious restaurants, one of which was Michelin-Star restaurant, Peacock Alley, where he began to fine-tune his skillset. In the mid-2000s he worked at La Grande Cascade which he was able to show his wide range from traditional French dishes to large-scale menus with Irish charm. He then moved onward to Mint and later to yet again another Michelin-Star Winning restaurant; Chapter One by Ross Lewis. In 2013, Declan became the Restaurant Chef at Fadestreet Social by Dylan McGrath. Learning about homegrown produce and the perfect menu design not only led him to an Executive Head Chef position at an Irish restaurant in Virginia, but it also led him to the United States for the first time in his career in 2015. By 2017, his skills & talent opened yet another opportunity for him as he was offered the position as Executive Chef at an elite restaurant in his new home town of Washington DC, at the Wharf. This is where he cooked for the capitol’s citizens and even Michelle Obama, who ordered Declan’s renowned fish and chips. -
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. -
The Loujon Press : an Historical Analysis
University of Tennessee, Knoxville TRACE: Tennessee Research and Creative Exchange Doctoral Dissertations Graduate School 5-2003 The Loujon Press : an historical analysis Leo J. Weddle Follow this and additional works at: https://trace.tennessee.edu/utk_graddiss Recommended Citation Weddle, Leo J., "The Loujon Press : an historical analysis. " PhD diss., University of Tennessee, 2003. https://trace.tennessee.edu/utk_graddiss/5203 This Dissertation is brought to you for free and open access by the Graduate School at TRACE: Tennessee Research and Creative Exchange. It has been accepted for inclusion in Doctoral Dissertations by an authorized administrator of TRACE: Tennessee Research and Creative Exchange. For more information, please contact [email protected]. To the Graduate Council: I am submitting herewith a dissertation written by Leo J. Weddle entitled "The Loujon Press : an historical analysis." I have examined the final electronic copy of this dissertation for form and content and recommend that it be accepted in partial fulfillment of the equirr ements for the degree of Doctor of Philosophy, with a major in Communication. Edward Caudill, Major Professor We have read this dissertation and recommend its acceptance: Accepted for the Council: Carolyn R. Hodges Vice Provost and Dean of the Graduate School (Original signatures are on file with official studentecor r ds.) To the Graduate Council: I amsubmitting herewith a dissertation writtenby Leo JeffreyWeddle entitled "The Loujon Press: AnHistorical Analysis." I have examined the finalpaper copy of this dissertation for formand content and recommend that it be accepted in partial fulfillment of the requirements forthe degreeof Doctor of Philosophy, with a major in Communications. -
The Representation in Old Irish Law Texts of the Legal Position of Women in Early Medieval
‘The Representation in Old Irish Law Texts of the Legal Position of Women in Early Medieval Ireland as regards the Ownership of Property’. Hanne-Mette Alsos Raae Ph.D. in Léann Ceilteach / Celtic Studies. Supervised by Dr. Graham Isaac and Prof. Dáibhí Ó Cróinín. School of Languages, Literatures, and Cultures Roinn na Gaeilge National University of Ireland, Galway September 2013 TABLE OF CONTENTS Declaration. Summary of Contents. Acknowledgements. Abbreviations. Chapter 1: Introduction. 1 1.1. Background and outline of study. 1 1.2. Previous scholarship. 3 1.2.1. Previous scholarship: women and property. 4 1.2.2. Previous scholarship: the banchomarbae. 5 1.2.3. Previous scholarship: distraint. 6 1.2.4. Previous scholarship: legal entry. 6 1.2.5. Previous scholarship: women’s contractual capacity. 7 1.2.6. Previous scholarship: passing of property. 7 1.2.7. Previous scholarship: the Welsh laws. 8 1.3. Legal Introduction. 8 1.3.1. The structure of early Irish society. 10 1.3.2. Contradictory evidence in the law texts. 12 1.3.3. The structure of the kin-group. 13 1.3.4. The territorial units in the law texts. 14 1.3.4.1. The túath. 14 1.3.4.2. The fintiu. 15 1.3.5 Categories of person. 15 1.3.5.1. The nemed. 16 1.3.5.2. The freemen. 16 1.3.6. Rank and honour-price. 17 1.3.6.1. Women as dependants. 18 1.3.6.2. Persons of no honour-price. 19 1.3.6.3. Illegal killing. 19 1.3.7. -
Ed 378 834 Author Title Institution Pub Date Note
DOCUMENT RESUME ED 378 834 FL 022 758 AUTHOR 0 Riagain, Padraig; 0 Gliasain, Micheal TITLE All-Irish Primary Schools in the Dublin Area. Report of a Sociological and Spatial Study of All-Irish-Medium Schools in the Greater Dublin Area, with Special Reference to Their Impact on Home and Social Network Use of Irish. INSTITUTION Linguistics Inst. of Ireland, Dublin. PUB DATE 79 NOTE 201p. AVAILABLE FROM Instituid Teangeolaiochta Eireann, 31 Fitzwilliam Place, Dublin 2, Ireland, United Kingdom. PUB TYPE Reports Research/Technical (143) Tests /Evaluation Instruments (160) EDRS PRICE MF01/PC09 Plus Postage. DESCRIPTORS *Educational Attitudes; Educational Objectives; Elementary Education; *Family Environment; Foreign CoUntries; Institutional Characteristics; Interpersonal Communication; *Irish; *Language Attitudes; *Language of Instruction; *Language Role; Language Usage; Parent Attitudes; Regional Characteristics; Sociolinguistics; Uncommonly Taught Languages IDENTIFIERS Ireland; *Ireland (Dublin) ABSTRACT A study investigated the extent to which all-Irish primary schools in the Dublin (Ireland) area:(1) provide opportunities for parents not using Irish at home to send children to an all-Irish school;(2) provide impetus for an increase in Irish use in homes of attending children;(3) increase interaction among Irish-speaking families;(4) are related, by their location, to the distribution of Irish-speakers in the Dublin area;(5) bLild the level of Irish-speakers in the communities they serve;(6) encourage parents who value all-Irish education to move to an area served by an all-Irish school; and (7) are systematically related to all-Irish preschool and secondary education through the language. The report describes some general characteristics of the all-Irish elementary schools, then summarizes and discusses findings on the reasons given for sending children to them, home use of Irish, and use of Irish outside the home. -
Discriminating Palates: Evaluation and Inequality in American Fine Dining
Discriminating Palates: Evaluation and Inequality in American Fine Dining By Gillian Denise Gualtieri A dissertation submitted in partial satisfaction of the requirements for the degree of Doctor of Philosophy in Sociology in the Graduate Division of the University of California, Berkeley Committee in Charge: Professor Raka Ray, Co-Chair Professor Heather Haveman, Co-Chair Professor G. Cristina Mora Professor Ming Leung Summer 2018 ©2018 Gillian Denise Gualtieri ALL RIGHTS RESERVED 1 Abstract Discriminating Palates: Evaluation and Inequality in American Fine Dining by Gillian Denise Gualtieri Doctor of Philosophy in Sociology University of California, Berkeley Professor Raka Ray, Co-Chair Professor Heather Haveman, Co-Chair How are cultural fields organized? How do producers make sense of their products’ value in a cultural field informed by structures of both art and commerce? How are categorization and evaluation related in cultural fields? How do these processes relate to broader systems of social inequality, such as those based on race, class and gender? In this dissertation, I analyze 120 in-depth interviews with critically recognized chefs and 1380 Michelin Guide restaurant reviews in New York City and the San Francisco Bay Area to examine the relationship between ethnoracial and gender inequality and cultural production in the context of American fine dining. I find that the system of ethnoracial categorization that defines the boundaries between restaurants and chefs in the field of American fine dining interacts with a system of three logics of evaluation that have different meanings and relevance to the assessment of distinct categories of cuisine in the field. This differential evaluation of different categories of cultural products and cultural producers then reproduces gender and ethnoracial hierarchies of culinary, artistic, and material value. -
Supported By: Áine Doyle, Dalata Hotel Group
Main Stage Combating the Skills Shortage in Hospitality & Tourism: Education & Training Áine Doyle, Dalata Hotel Group PaÁine is the Head of Dalata Academy, leading the Learning & Development function in Dalata Hotel Group. Áine has a long career in hotel operations before transferring to the HR and training space within the hospitality industry. Áine has worked with Dalata Hotel Group Plc since 2014. Áine has previously worked with Jurys Doyle Hotel Group plc in a number of locations in both Operations and Human Resources as well as 5 years in the Group HR Team in Jurys Inn Group in HR Project management and Learning & Development management roles. Áine is a graduate of Hotel Management from Griffith College Dublin, Certificate in Human Resources from National College of Ireland and a Masters in Human Resources Development from CIPD. Áine is passionSateu abpoupt peorsrontale dedvel obpmyen:t and the upskilling of the future leaders of our industry, is a member of the IHF Skillnet Steering Committee and regularly works with Failte Ireland, IHF and education to ensure excellent collaboration. In Dalata, Áine leads the training agenda, focusing on skills training, personal development and career development of hospitality personal under the umbrella of Dalata Academy. With 15 structured Development Programmes, Dalata Online – online learning management system. During the pandemic, the team in Dalata has responded amazing to the leanring agenda and made the most of the quiet times in the hotels to upskill, educate and development themselves. Main Stage Combating the Skills Shortage in Hospitality & Tourism: Education & Training Paul Hayden, Fáilte Ireland Paul has extensive experience leading successful teams both in the private and public sector. -
MICHELIN STARS 2011 New Entries Highlighted in Blue
MICHELIN STARS 2011 New entries highlighted in blue m TOWN COUNTY ESTABLISHMENT ENGLAND Ambleside Cumbria The Samling Bagshot Surrey Michael Wignall at The Latymer (at Pennyhill Park Hotel) Baslow Derbyshire Fischer’s at Baslow Hall Bath/Colerne Bath & North East Somerset The Park (at Lucknam Park Hotel) Beaulieu Hampshire The Terrace (at Montagu Arms Hotel) Beverley/South Dalton East Riding of Yorkshire The Pipe and Glass Inn Biddenden Kent West House Birkenhead Merseyside Fraiche Birmingham West Midlands Purnell’s Birmingham West Midlands Simpsons Birmingham West Midlands Turners Blackburn/Langho Lancashire Northcote Blakeney/Morston Norfolk Morston Hall Bodiam East Sussex Curlew Burlington (at Devonshire Arms Country Bolton Abbey North Yorkshire House Hotel) Bourton-on-the-Water/Upper Slaughter Gloucestershire Lords of the Manor Bray Windsor & Maidenhead Royal Oak Bristol Bristol Casamia Castle Combe Wiltshire Manor House H. and Golf Club Chester Cheshire Simon Radley at The Chester Grosvenor Chew Magna Bath & North East Somerset Pony & Trap Cranbrook Kent Apicius Cuckfield West Sussex Ockenden Manor Dorchester Dorset Sienna Emsworth Hampshire 36 on the Quay Faversham Kent Read’s Grange-over-Sands/Cartmel Cumbria L’Enclume Hunstanton Norfolk The Neptune Ilkley West Yorkshire Box Tree Jersey La Pulente Atlantic Bohemia (at The Club Hotel and Jersey St. Helier Spa) Kington/Titley Herefordshire The Stagg Inn Ludlow Shropshire La Bécasse Ludlow Shropshire Mr Underhill’s at Dinham Weir Marlborough/Little Bedwyn Wiltshire Harrow at Little -
Ireland July 2021 Brochure
Gormet Ireland Gastronomy & culture 18th - 25th July 2021 What to expect • Personal literary and historic tour of Dublin in the company of a Trinity College professor “Simply an amazing way t experience te warmt, • Private tour of the Irish parliament with a TD hospitalit & teasures of Ireland” (Member of Parliament) Carol Collis, West Sussex, England (Ireland Tour, 2018) • Visit the stunning Giant's Causeway • Artisan bread making in rural County Down This route offers a wonderful introduction to the • Staying at Ireland's best known country house magnificent island of Ireland. You will meet Irish hotel, Ballymaloe Whiskey experts, have tastings of fine and rare • Visits to Tullamore Dew, Midleton, and whiskies, eat the region’s finest foods and enjoy Bushmills whiskey distilleries the warmth of the local people. We also have some • Cookery demonstration and lunch at Bastion, of the finest scenery in the world so if you love Kinsale your whiskey, food and fun in an idyllic setting, this • Top quality dinner at Ballymaloe featuring has got it all. Lindsay Hoopes’ own wines • Visit to local artisan gin makers, Shortcross Top Californian winemaker Lindsay Hoopes will be • Lunch at historic Slane Castle co-hosting on this trip and providing her unique • Traditional music and bars insight, having studied at Trinity College Dublin. • Michelin star dinner in Dublin Why Ireland with Iberian Wine Tours? This is a 7 night trip which offers a chance for us to showcase our own lands, where we have lived (most of) our lives. We have first-hand knowledge of the places we visit and access to the insider tales of established professionals and friends and family along the road.