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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. -
Culinary Voices: Perspectives from Dublin Restaurants Author(S): Máirtín Mac Con Iomaire Source: Oral History, Vol
Oral History Society Culinary voices: perspectives from Dublin restaurants Author(s): Máirtín Mac Con Iomaire Source: Oral History, Vol. 39, No. 1, DISCRIMINATION (SPRING 2011), pp. 77-90 Published by: Oral History Society Stable URL: http://www.jstor.org/stable/25802217 . Accessed: 09/10/2014 13:50 Your use of the JSTOR archive indicates your acceptance of the Terms & Conditions of Use, available at . http://www.jstor.org/page/info/about/policies/terms.jsp . JSTOR is a not-for-profit service that helps scholars, researchers, and students discover, use, and build upon a wide range of content in a trusted digital archive. We use information technology and tools to increase productivity and facilitate new forms of scholarship. For more information about JSTOR, please contact [email protected]. Oral History Society is collaborating with JSTOR to digitize, preserve and extend access to Oral History. http://www.jstor.org This content downloaded from 210.212.93.44 on Thu, 9 Oct 2014 13:50:04 PM All use subject to JSTOR Terms and Conditions Spring2010 ORAL HISTORY 77 Culinary voices: perspectives from Dublin restaurants byMairtin Mac Con lomaire Abstract: Despite growing interest inculinary history and gastronomy in the last three decades, the use of oral historywithin the culinaryfield remains inan embryonic stage. By discussing the strengthof oral history,particularly when triangulatedwith other sources, and surveyingsome food related projects, the article focuses on the power of oral historyto capture the lifeexperiences of chefs, waiters, restaurateurs and diners. The article calls on curators of culinary librariesto build oral historyarchives which can be accessed electronically. -
Download the Q3 Combined Non Statutory Approved
Sector Property Reg Number Account Name Rating Address Line 1 Address Line 2 City/Town Eircode/Postal code County Owner(s) Total No. of Units B&Bs BBL13092 Avlon House B&B 4 Star Green Lane Dublin Road Carlow R93 NT26 Co. Carlow Thomas Donagher 4 B&Bs BBL11234 Brandon View House 4 Star Ballyling Lower Graiguenamanagh R95 E4PD Co. Carlow Helen Doyle 4 B&Bs BBL40132 Mulvarra House 3 Star Bauck Saint Mullins R95 FK63 Co. Carlow Tim Dawson 5 B&Bs BBL10025 An Crannóg 3 Star Cranaghan Ballyconnell H14 CX94 Co. Cavan John Dermody 4 B&Bs BBL10043 Bridge House 3 Star Tullylorcan Canningstown H16 X960 Co. Cavan Mary McCabe 4 B&Bs BBL10046 Clooneen House 3 Star Clooneen Belturbet Road Killeshandra H12 PP80 Co. Cavan Maura O'Reilly 4 B&Bs BBL13176 Dungimmon House 4 Star Ballyhugh Ballyconnell H14 AV62 Co. Cavan John Deegan 6 B&Bs BBL10047 Eonish Lodge 4 Star Eonish Killeshandra H12 E540 Co. Cavan Geraldine O'Reilly 4 B&Bs BBL10033 Fortview House 3 Star Drumbraun Cloverhill H14 X680 Co. Cavan Sean Smith 5 B&Bs BBL10032 Hawthorn Lodge 4 Star Monea Milltown H14 DX00 Co. Cavan Pauline Rodgers 4 B&Bs BBL10044 Hillview House Approved Corrick Cootehill H16 CH50 Co. Cavan Eileen Smith 4 B&Bs BBL22706 Killinagh House Approved Termon Blacklion F91 XR80 Co. Cavan Eileen Treacy 4 B&Bs BBL10026 Lake Avenue House 3 Star Port Bawnboy H14 YP73 Co. Cavan Catherine O'Reilly 3 B&Bs BBL10045 Riverside House Approved Errigal Cootehill H16 AW62 Co. Cavan Una Smith 4 B&Bs BBL10049 Teach Droim Coill 3 Star Tullyboy Kilnaleck A82 X288 Co. -
The Changing Geography and Fortunes of Dublin Haute Cuisine Restaurants, 1958-2008
Technological University Dublin ARROW@TU Dublin Articles School of Culinary Arts and Food Technology 2011-12 The Changing Geography and Fortunes of Dublin Haute Cuisine Restaurants, 1958-2008 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). The Changing Geography and Fortunes of Dublin's Haute Cuisine Restaurants, 1958-2008. Food, Culture and Society: An International Journal of Multidisiplinary Research. Vol. 14, Issue 4, pp. 525-545. 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 06 Mac Con Iomaire FCS 14.4:Layout 1 19/7/11 10:52 Page 525 Food, Cultur&e Society volume 14 issue 4 december 2011 The Changing Geography and Fortunes of Dublin’s Haute Cuisine Restaurants, 1958–2008 Máirtín Mac Con Iomaire Dublin Institute of Technology Abstract This paper considers the changing geography and fortunes of Dublin’s haute cuisine restaurants over the last half century, placing them within both a national and international context. Ireland’s place within the global story of food is discussed, and the paper illustrates links between Dublin and European and global trends. The paper shows that in the 1950s, Dublin could be seen as the gastronomic capital of the British Isles. -
Ireland IRELAND
Ireland I.H.T. Airports - with unpaved runways: total: 27 914 to 1,523 m: 2 under 914 m: 25 IRELAND (1999 est.) Visa: not required from nationals of the EU, America, Canada, and Japan Duty Free: goods permitted: 200 cigarettes or 100 cigarillos or 50 cigars or 250g of tobacco, 1 litre of spirits (more than 22%) or 2 litres of other alcoholic beverages, including sparking or fortified wine, plus 2 litres of table wine, 50g of perfume and 250ml of eau de toilette, goods to the value of IR£32 Health: no specific precautions. HOTELS●MOTELS●INNS ACHILL ISLAND MAYO GRAY'S GUESTHOUSE,Dugort, Achill Island, Co. Mayo.,Tel: 098 43244 or 098 43315, [email protected] , www.grays-guesthouse.ie ANTRIM BALLYCASTLE MARINE HOTEL 1-3 NORTH STREET, BALLYCASTLE CO. ANTRIM BALLYCASTLE ANTRIM IRELAND 012657-62222 012657-69507, [email protected] , http://www.marinehotel.net ANTRIM BROUGHSHANE TULLYMORE HOUSE 2 CARNLOUGH ROAD, BROUGHSHANE BALLYMENA, CO. ANTRIM BROUGHSHANE ANTRIM IRELAND 01266-861233 01266- 862238 ANTRIM PORTBALLINTRAE BEACH HOUSE HOTEL 61 BEACH ROAD, PORTBALLINTRAE BUSHMILLS, Country Dialling Code (Tel/Fax): ++353 CO. ANTRIM PORTBALLINTRAE ANTRIM IRELAND 012657-31214 Bord failte Eireann: Baggot Street Bridge Dublin 2 Tel: (1) 602 4000 Fax: (1) 602 , 012657-31664 E-mail: [email protected] Website: www.ireland.travel.ie ANTRIM PORTRUSH Europe Map References: EGLINTON HOTEL 49 EGLINTON STREET, PORTRUSH CO. ANTRIM total: 70,280 sq km land: 68,890 sq km water: 1,390 sq km Area: PORTRUSH ANTRIM IRELAND 01265-822371 01265-823155 , Climate: temperate maritime; modified by North Atlantic Current; mild winters, cool [email protected] summers; consistently humid; overcast about half the time MAGHERABUOY HOUSE HOTEL 41 MAGHERABOY ROAD PORTRUSH, CO. -
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. -
Voyages Between France and Ireland: Culture, Tourism and Sport
Technological University Dublin ARROW@TU Dublin AFIS (Association of Franco-Irish Studies) Books Publications 2017 Voyages Between France and Ireland: Culture, Tourism and Sport Frank Healy Brigitte Bastiat Follow this and additional works at: https://arrow.tudublin.ie/afisbo Part of the Arts and Humanities Commons Recommended Citation Healy, Frank and Bastiat, Brigitte, "Voyages Between France and Ireland: Culture, Tourism and Sport" (2017). Books. 4. https://arrow.tudublin.ie/afisbo/4 This Book is brought to you for free and open access by the AFIS (Association of Franco-Irish Studies) Publications at ARROW@TU Dublin. It has been accepted for inclusion in Books 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 Voyages between France and Ireland STUDIES IN FRANCO-IRISH RELATIONS VOLUME 9 SERIES EDITOR Dr Eamon Maher, Institute of Technology, Tallaght PETER LANG Oxford • Bern • Berlin • Bruxelles • Frankfurt am Main • New York • Wien Voyages between France and Ireland Culture, Tourism and Sport Frank Healy and Brigitte Bastiat (eds) PETER LANG Oxford • Bern • Berlin • Bruxelles • Frankfurt am Main • New York • Wien Bibliographic information published by Die Deutsche Nationalbibliothek Die Deutsche Nationalbibliothek lists this publication in the Deutsche National biblio grafie; detailed bibliographic data is available on the Internet at http://dnb.d-nb.de. A catalogue record for this book is available from the British Library. Library of Congress Cataloging-in-Publication Data: Names: Healy, Frank, editor. | Bastiat, Brigitte, editor. Title: Voyages between France and Ireland : culture, tourism and sport / Frank Healy and Brigitte Bastiat (eds). -
GEORGINA CAMPBELL IRISH BREAKFAST AWARDS 2017 in Association with Fáilte Ireland CITATIONS
GEORGINA CAMPBELL IRISH BREAKFAST AWARDS 2017 In Association with Fáilte Ireland CITATIONS 1. IRISH BREAD AWARD - INTRODUCTION BY GEORGINA CAMPBELL If ever there was a perfect example that the little things matter, its bread. It’s something we’re very good at in Ireland - every self-respecting hotel, B&B and restaurant makes their own special bread, and this simple gesture sets the tone for many a memorable experience. As good bread is recognised as one of the great strengths of Irish cooking, it is particularly disappointing when tasteless commercial baking is offered instead of the real thing. The visionary former Director General of Bord Fáilte, Matt McNulty, supported promotion of our national bread - the simple brown soda - in the early’90s, by sponsoring an Irish Bread Award at the inaugural Egon Ronay Ireland Guide Awards, held at Dublin Castle - an idea ahead of its time, as the press didn’t see the point of it in those days and it only ran for one year. But things have changed and there is widespread understanding of the importance of good bread now, including the recent establishment of Real Bread Ireland (https://realbreadireland.org/), an organisation which mainly supports the new wave sourdoughs that have enriched the traditional range produced here, but also promotes the concept of correctly made, additive-free breads of all kinds. Our three winners, two from Ireland’s Ancient East and one from Dublin give a hint of the diversity offered. IRISH BREAD AWARD 1: King Sitric Fish Restaurant & Accommodation, Howth Co. Dublin for their King Sitric Brown Bread Named after an 11th century Norse king, The King Sitric has been a leading seafood restaurant in the Dublin region since 1971. -
Edited Interview with Myrtle Allen, Ballymaloe House, (7 /5/2003) Mairtin Mac Con Iomaire (MM) Myrtle Allen (MA) PDF Creator- PD
Edited Interview with Myrtle Allen, Ballymaloe House, (7 /5/2003) Mairtin Mac Con Iomaire (MM) Myrtle Allen (MA) 1. MM: You were born in, was it 1928. 2. MA: No '24 I'm sorry to say. Next year, a big year (laugh). 3. MM: So you'll be 80 next year. Oh my God. You're looking well for it. 4. MA: Well, the years are there. 5. MM: Where were you born? 6. MA: I was born in Cork, Cork city, Tivoli. The other side of the harbour, I came across in the Ferry (laugh). Married a Cork man this side of the harbour. 7. MM: What's your maiden name? 8. MA: My maiden name was Hill, my family lived and worked in Cork for generations, you know. Architects. My father was an Architect yes. My mother's father was in the cattle trade in Cork. 9. MM: And what brought you .. ... Marriage brought you across the river? (Laugh): I 0. MA: Marriage brought me across the river, yeah (laugh). 11. MM: The ways of true love? 12. MA: (Laugh) that's right. And by bicycle I can tell you in those days, the war was on (laugh). 13. MM: That was..... What year was that? 14. MA: I got married in '43 and I've been here in this locality ever since. 15 . MM: Okay, but you weren't in this house? 16. MA: No, we didn't move in unti\1948. 17. MM: How did you come to purchase this place? 18. MA: Well I'll tell you my husband was in horticulture, and of course in a way, looking back on it, there were sort of boom years during the war, you see. -
Michelin Guide Star History 2016-1974: England
MICHELIN GUIDE STAR HISTORY 2016-1974: ENGLAND MICHELIN GUIDE STAR HISTORY 2016-1974: ENGLAND A-J Town Establishment 2016 2015 2014 2013 2012 2011 2010 2009 2008 2007 2006 2005 2004 2003 2002 2001 2000 1999 1998 1997 1996 1995 1994 1993 1992 1991 1990 1989 1988 1987 1986 1985 1984 1983 1982 1981 1980 1979 1978 1977 1976 1975 1974 Abinger Hammer Drakes on the Pond Alfold Crossway Chez Jean Altrincham Juniper Ambleside The Samling Ascot Coworth Park Ashford Eastwell Manor Aston Clinton Bell Inn Aylesbury Hartwell House Bagshot Michael Wignall at The Latymer Baslow Fischer's at Baslow Hall Bath Bath Priory Bath Hole in the Wall Bath Lettonie (moved from Bristol) Bath Blinis Bath Homewood Park Bath/Colerne The Park (at Lucknam Park H.) Bath Moody Goose (Moved to Midsomer Norton) Bath Popjoys Beaulieu The Terrace (at Montagu Arms H.) Beverley/South Dalton Pipe & Glass Inn Biddenden The West House Birkenhead Fraiche Birmingham adam's Birmingham Carters of Moseley Birmingham Jessica's Birmingham Purnell's Birmingham Simpsons (relocated from Kenilworth) Birmingham Turners Birtle Normandie Blackburn/Langho Northcote Blakeney/Morston Morston Hall Bodiam Curlew Bournemouth Provence Bolton Abbey The Burlington (at The Devonshire Arms Country House) Bourton-on-the-Water/UpperLords Slaughter of the Manor Bourton-on-the-Water Lower Slaughter Manor Bradford Restaurant Nineteen Bray Fat Duck Bray Waterside Inn Bray The Royal Oak Bray Hinds Head Brighton Le Francais Bristol Casamia Bristol Harvey's Bristol Hunstrete House Bristol Lettonie (moved to Bath) -
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: