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FFT.ie International Edition May 2019 Food For Thought THE IRISH HOSPITALITY GLOBAL DIGEST Dublin Beer Cup Awards Who took home the top gongs at this The Mind of the Palate year’s event ..................................p14 with BWG Foodservice The pleasures of the table throughout the event. Spence tray), plus a large conch shell reside in the mind, not is perhaps best known for his with headphones which plays “in the mouth” – perhaps work with Heston Blumenthal, seagulls and crashing waves to the primary message that and Sound of the Sea, the dish evoke a seaside atmosphere Professor Charles Spence of they created in 2007, has been while you eat tasty morsels Somerville College Oxford on the Fat Duck’s menu ever that originated there. has been demonstrating since. “It may seem obvious to us at Catex 2019 in the RDS While the seafood varies with now that the sound of the sea Simmonscourt. the season, the appearance would enhance the experience Grid Finance Professor Spence was of the dish has remained of eating shellfish, but it simply What to look for in your wait staff invited to Catex by BWG much the same - with edible wasn’t before we did it in .......................................................p15 Foodservice and has been sand and foam surrounding 2007,” says Spence. giving fascinating mini- the seafood (and actual sand Spence is proposing nothing symposia at regular times visible below it through a glass less than “a new science of cont. p17 Jägermeister Opens 2019 Scholarship Applications ollowing on from the successful 2018 edition, Jägermeister has opened F In Conversation with.. -
Ireland's Top Places to Eat: the Restaurants and Cafes Serving the Very Best Food in the Country
Technological University Dublin ARROW@TU Dublin Media Publications 2017 Ireland's Top Places to Eat: the Restaurants and Cafes Serving the Very Best Food in the Country Catherine Cleary Irish Times Newspaper Aoife McElwain Irish Times Newspaper Follow this and additional works at: https://arrow.tudublin.ie/gsmed Recommended Citation Cleary, Catherine and McElwain, Aoife, "Ireland's Top Places to Eat: the Restaurants and Cafes Serving the Very Best Food in the Country" (2017). Media. 1. https://arrow.tudublin.ie/gsmed/1 This Other is brought to you for free and open access by the Publications at ARROW@TU Dublin. It has been accepted for inclusion in Media 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 The 100 best places to eat in Ireland From fish-finger sandwiches to fine dining, we recommend the restaurants and cafes serving the best food in the country Sat, Mar 18, 2017, 06:00 Updated: Sat, Mar 18, 2017, 12:01 Catherine Cleary, Aoife McElwain 7 Video Images Good value: * indicates main course for under €15 CAFES Hatch and Sons Irish Kitchen* The Little Museum of Dublin, 15 St Stephens Green, Dublin 2. 01-6610075. hatchandsons.co The people behind Hatch and Sons could just have traded on their looks, with their basement kitchen on Stephens Green like a timepiece from an Upstairs Downstairs set. But they reached a bit further and made the cafe at the bottom of The Little Museum of Dublin a showpiece for Irish ingredients. -
'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. -
The History of the Celtic Language May Be Turned To
'^^'& msw 6iW. l(o?^ )^. HISTORY CELTIC LANGUAGE; WHEKEIX IT IS SHOWN TO BE BASED UPON NATURAL PRINCIPLES, AXD, ELEMENTARILY CONSIDERED, CONTEMPORANEOUS WITH THE INFANCY OF THE HUMAN FAMILY : LIZEWISE SHOWING ITS IMPORTANCE IN ORDER TO THE PROPER UNDERSTANDING OF THE CLASSICS, INCLUDING THE SACRED TEXT, THE HIEROGLYPHICS, THE CABALA, ETC. ETC. BY L. MACLEAN, F.O.S, kuthnr of" Historical Account of lona," " Sketches of St Kilda," &c. Sec. LONDON: SMITH, ELDER, and CO.; EDINBURGH: M'LACHLAN, STEWART, and CO. GLASGOW: DUGALD MOORE. MDCCCXL. " IT CONTAINS MANY TRUTHS WHICH ARE ASTOUNDING, AND AT WHICH THE IGNORANT MAY SNEER; BUT THAT WILL NOT TAKE PROM THEIR ACCURACY. "_SEB SIR WILLIAM BETHAM's LETTER TO THE AUTHOR IN REFERENCE TO THE GAELIC EDITION. " WORDS ARE THE DAUGHTERS OF EARTH—THINGS ARE THE SONS OF HEAVEN."—SAMUEL JOHNSON, GLASGOW: — F.nWAKi) KHII.I., I'Hl NTER TO THE U M VERSITV. ^' D IBtKication^ RIGHT HONOURABLE SIR ROBERT PEEL, baronet, m.p. Sir, An ardent admirer of your character, public and private, I feel proud of the permission you have kindly granted me to Dedicate to you this humble Work. The highest and most noble privilege of great men is the opportunity their station affords them of fostering the Fine Arts, and amplifying the boundaries of useful knowledge. That this spirit animates your bosom, each successive day is adding proof: nor is the fact IV DEDICATION. unknown, that whilst your breast glows with the fire of the patriot, beautifully harmonizing with the taste of the scholar, your energies are likewise engaged on the side of that pure religion of your fathers, with which your own mind has been so early imbued, and which, joined with Education, is, as has properly been said, " the cheapest defence of a nation;" as it is the only solid foundation whereon to build our hopes of bliss in a world to come. -
(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. -
Edited Interview with Anita Thoma at II Primo Restaurant (24/112008)
Edited Interview with Anita Thoma at II Primo Restaurant (24/112008) Mairtin Mac Con Iomaire (MM) Anita Thoma (AT) 1. AT: So you see there is his photograph (pointing at her father's Swiss work passport) Florian Alfred Thoma, this is a work history, with his date of birth and in a way it was his passport 2. MM: Sohewasborninl923? 3. AT: So he started off here as a pastry chef in Davos (looking through the book) goes through the different places and is signed off by the manager of the place or whatever, this is where he worked here in Ireland. 4. MM: Wow, Rockwell College, he taught there in the cookery school, I must check that with Jim Bowe because he worked there. 5. AT: Jim Bowe knew him well, because when I was in Catha! Brugha Street, Jim Bowe was teaching there at the time and he knew my father well. So there is some notes of medals he won at Hotelympia and stuff (pointing to awards page). He was pastry chef and baker in some places. 6. MM: These years are just after the war and some years during the war, of course Switzerland was neutral. a'l.l.fl• u..& .t. wnt ~ . a-r ..... ......... • I!& ... Figure AT.l: Swiss Society of Chefs Apprenticeship Logbook 7. AT: He used to tell the grandchildren stories of being asked to make a cake for Hitler and that he told them the fuck off (laugh) Anyway, it goes through it there and it is very interesting. He spends from 1948 to 1954 in the Royal Hibernian Hotel in Dublin, so six years and then goes to the Grand Hotel in Birmingham, and then on to the S.S . -
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. -
Re-Imagine + Elevate and Much Healthier Ingredients Than You Would Expect from a Bottled Sauce
“People get trapped in the concept of what Irish food is. They go to the pub and it’s the same things served. Modern Irish food is so much more than that.” Mix the passion for his home country with unquestionable put him on the phone with the right people and the rest skills in the kitchen and we have a recipe for changing is television history. We still won’t give you any spoilers, the way people think of Irish food and food in general. but Declan has become a clear fan favorite on the show with his motto “You can either Lead, Follow or F**K OFF!" This powerhouse has been with us in Alexandria for six years and most of us didn’t even know it. He worked as Coming off the show, Declan is working hard here in the executive chef in a local Alexandria Irish restaurant and DC-metro area, which he now considers home. assisted in the opening of a restaurant at the Wharf in Washington, DC before his appearance on Hell’s Kitchen. “I want to change the scene of Irish food In an approach that doesn’t come as a surprise when meeting Declan, he did not take a traditional avenue and I have some big supporters behind me.” to find his way on the popular competition show. “I got bored when filling out the application, so I made all the One of Delcan's most avid supporters is ChefWorks. answers ‘You have to ring me’ and eventually, they did.” Together they are brewing up something big so stay When he received the call from the selection team, they tuned to social media for those exciting announcements. -
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. -
Tickling the Palate: Gastronomy in Irish Literature and Culture
Technological University Dublin ARROW@TU Dublin AFIS (Association of Franco-Irish Studies) Books Publications 2014 Tickling the Palate: Gastronomy in Irish Literature and Culture Máirtín Mac Con Iomaire Technological University Dublin, [email protected] Eamon Maher Technological University Dublin, [email protected] Follow this and additional works at: https://arrow.tudublin.ie/afisbo Recommended Citation Mac Con Iomaire, Máirtín and Maher, Eamon, "Tickling the Palate: Gastronomy in Irish Literature and Culture" (2014). Books. 1. https://arrow.tudublin.ie/afisbo/1 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 ‘Tickling the Palate’ Reimagining Ireland Volume 57 Edited by Dr Eamon Maher Institute of Technology, Tallaght PETER LANG Oxford • Bern • Berlin • Bruxelles • Frankfurt am Main • New York • Wien Máirtín Mac Con Iomaire and Eamon Maher (eds) ‘Tickling the Palate’ Gastronomy in Irish Literature and Culture 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 bibliografie; 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 Control Number: 2014934464 ISSN 1662-9094 ISBN 978-3-0343-1769-6 Cover image: The Jammet Hotel and Restaurant (Andrew Street) by Harry Kernoff. -
ML 4080 the Seal Woman in Its Irish and International Context
Mar Gur Dream Sí Iad Atá Ag Mairiúint Fén Bhfarraige: ML 4080 the Seal Woman in Its Irish and International Context The Harvard community has made this article openly available. Please share how this access benefits you. Your story matters Citation Darwin, Gregory R. 2019. Mar Gur Dream Sí Iad Atá Ag Mairiúint Fén Bhfarraige: ML 4080 the Seal Woman in Its Irish and International Context. Doctoral dissertation, Harvard University, Graduate School of Arts & Sciences. Citable link http://nrs.harvard.edu/urn-3:HUL.InstRepos:42029623 Terms of Use This article was downloaded from Harvard University’s DASH repository, and is made available under the terms and conditions applicable to Other Posted Material, as set forth at http:// nrs.harvard.edu/urn-3:HUL.InstRepos:dash.current.terms-of- use#LAA Mar gur dream Sí iad atá ag mairiúint fén bhfarraige: ML 4080 The Seal Woman in its Irish and International Context A dissertation presented by Gregory Dar!in to The Department of Celti# Literatures and Languages in partial fulfillment of the re%$irements for the degree of octor of Philosophy in the subje#t of Celti# Languages and Literatures (arvard University Cambridge+ Massa#husetts April 2019 / 2019 Gregory Darwin All rights reserved iii issertation Advisor: Professor Joseph Falaky Nagy Gregory Dar!in Mar gur dream Sí iad atá ag mairiúint fén bhfarraige: ML 4080 The Seal Woman in its Irish and International Context4 Abstract This dissertation is a study of the migratory supernatural legend ML 4080 “The Mermaid Legend” The story is first attested at the end of the eighteenth century+ and hundreds of versions of the legend have been colle#ted throughout the nineteenth and t!entieth centuries in Ireland, S#otland, the Isle of Man, Iceland, the Faroe Islands, Norway, S!eden, and Denmark.