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Author = Mac Con Iomaire, Máirtín;
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Displaying Results 1 - 25 of 86 on page 1 of 4
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'Against All Odds': Head Chefs Profiled
(2016)
Mac Con Iomaire, Máirtín; Allen, Hannah
'Against All Odds': Head Chefs Profiled
(2016)
Mac Con Iomaire, Máirtín; Allen, Hannah
Abstract:
<p>This study based on a survey of 170 head chefs provides the first comprehensive empirical data on the profile of head chefs in the Republic of Ireland. Eighty-four percent of head chefs were male and the majority (48.8%) were in their thirties. There is an increased rise in the attainment of degrees (currently at 35%), but findings showed that it takes years to advance in the industry, where there is a high rate of turnover. This article both reviews and adds to the international literature on the occupation of chef and raises questions for further research such as: Why are there so few female head chefs in Ireland? What is the best way to manage talent and improve retention of head chefs? Why are there more migrant head chefs working in restaurants rather than hotels? Findings from this may benefit industry stakeholders, employers, educators, and prospective culinary students.</p>
http://arrow.dit.ie/tfschafart/178
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'From Jammet's to Guilbauds': The Influence of French Haute Cuisine on the Development of Dublin Restaurants
(2014)
Mac Con Iomaire, Máirtín
'From Jammet's to Guilbauds': The Influence of French Haute Cuisine on the Development of Dublin Restaurants
(2014)
Mac Con Iomaire, Máirtín
http://arrow.dit.ie/tschafbk/15
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'Tickling the Palate' Gastronomy in Irish Literature and Culture
(2014)
Mac Con Iomaire, Máirtín; Maher, Eamon
'Tickling the Palate' Gastronomy in Irish Literature and Culture
(2014)
Mac Con Iomaire, Máirtín; Maher, Eamon
Abstract:
<p>This volume of essays which originated in the inaugural Dublin Gastronomy Symposium held in the Dublin Institute of Technology in June 2012, offers fascinating insights into the significant role played by gastronomy in Irish literature and culture.</p> <p>The book opens with an exploration of food in literature, covering figures as varied as Maria Edgeworth, James Joyce, Charles Dickens, Enid Blyton, John McGahern, and Sebastian Barry. Other chapters examine culinary practices among the Dublin working classes in the 1950's, offering a stark contrast to the haute cuisine served in the iconic Jammet's Restaurant; new trends among Ireland's 'foodie' generation; and the economic and tourism possibilities created by the development of a gastronomic nationalism. The volume concludes by looking at the sacramental aspects of the production and consumption of Guinness and examining the place where it is most often consumed: the Irish pub.</p>
http://arrow.dit.ie/tfschafart/153
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‘[os mentis] mouth to mouth’ with Nicola Masciandaro
(2013)
Mac Con Iomaire, Máirtín; Connole, Edia; Zaidan, Patrick; Wilson, Scott
‘[os mentis] mouth to mouth’ with Nicola Masciandaro
(2013)
Mac Con Iomaire, Máirtín; Connole, Edia; Zaidan, Patrick; Wilson, Scott
http://arrow.dit.ie/tfschcafcon/24
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1911 Census Facility on Edwardian Restaurant Workers in Dublin
(2008)
Mac Con Iomaire, Máirtín
1911 Census Facility on Edwardian Restaurant Workers in Dublin
(2008)
Mac Con Iomaire, Máirtín
Abstract:
This article takes a look at the use of the on-line 1911 census facility in identifying Restaurant Workers in Edwardian Dublin.
http://arrow.dit.ie/tfschafart/12
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250th anniversary of the Restaurants
(2015)
Mac Con Iomaire, Máirtín
250th anniversary of the Restaurants
(2015)
Mac Con Iomaire, Máirtín
Abstract:
<p>This podcast discusses the 250th anniversary of the birth of the restaurant in Paris, France and the varying theories as to who was the first restaurateur. It goes on to discuss the spread of restaurants to other cities including London and Dublin and the factors that influenced this development.</p>
http://arrow.dit.ie/tfschcafaud/11
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Another Comic Food Song: The Irish Jubilee
(2013)
Mac Con Iomaire, Máirtín
Another Comic Food Song: The Irish Jubilee
(2013)
Mac Con Iomaire, Máirtín
Abstract:
<p>This is a comic food song from the Irish American tradition.</p>
http://arrow.dit.ie/tfschafart/132
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Bunchloch Theach Opera Sydney
(1994)
Mac Con Iomaire, Máirtín; Byrne, Linda
Bunchloch Theach Opera Sydney
(1994)
Mac Con Iomaire, Máirtín; Byrne, Linda
Abstract:
<p>Scéal faoi stair bhunchloch theach Opera Sydney, na h-Astráile, scríobha ag Máirtín Mac Con Iomaire agus maisithe ag Linda Byrne.</p>
http://arrow.dit.ie/tfschafart/26
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Chef Liam Kavanagh (1926-2011)
(2012)
Mac Con Iomaire, Máirtín
Chef Liam Kavanagh (1926-2011)
(2012)
Mac Con Iomaire, Máirtín
Abstract:
<p>This article celebrates the life of Liam Kavanagh, a great Irish chef who worked in Ireland, England, America and around the world on the Cunard Shipping Lines. His education and apprenticeship is covered along with the trajectory of his career up to his post-retirement second career as a culinary arts lecturer in the Dublin Instutute of Technology and Crumlin College of Further Education.</p>
http://arrow.dit.ie/tfschafart/122
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Coffee Culture in Dublin: a Brief History
(2012)
Mac Con Iomaire, Máirtín
Coffee Culture in Dublin: a Brief History
(2012)
Mac Con Iomaire, Máirtín
Abstract:
<p>This paper discusses the history and development of coffee and coffee houses in Dublin from the 17th century, charting how coffee culture in Dublin appeared, evolved, and stagnated before re-emerging at the beginning of the 21st century, with a remarkable win in the World Barista Championships. The historical links between coffeehouses and media—ranging from print media to electronic and social media—are discussed. In this, the coffee house acts as an informal public gathering space, what urban sociologist Ray Oldenburg calls a “third place,” neither work nor home. These “third places” provide anchors for community life and facilitate and foster broader, more creative interaction (Oldenburg). This paper will also show how competition from other “third places” such as clubs, hotels, restaurants, and bars have affected the vibrancy of coffee houses.</p>
http://arrow.dit.ie/tfschafart/119
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Corned Beef: An Enigmatic Irish Dish
(2011)
Mac Con Iomaire, Máirtín; Gallagher, Padraig Og
Corned Beef: An Enigmatic Irish Dish
(2011)
Mac Con Iomaire, Máirtín; Gallagher, Padraig Og
http://arrow.dit.ie/tfschcafcon/10
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Corned Beef: an Enigmatic Irish Dish
(2011)
Mac Con Iomaire, Máirtín; Gallagher, Pádraic Óg
Corned Beef: an Enigmatic Irish Dish
(2011)
Mac Con Iomaire, Máirtín; Gallagher, Pádraic Óg
Abstract:
<p>Corned beef and cabbage, which is consumed in America in large quantities each Saint Patrick’s Day (17th March), is considered by most Americans to be the ultimate Irish dish. However, corned beef and cabbage is seldom eaten in modern day Ireland. It is widely reported that Irish immigrants replaced their beloved bacon and cabbage with corned beef and cabbage when they arrived in America, drawing on the corned beef supplied by their neighbouring Jewish butchers, but not all commentators believe this simplistic explanation . This paper will trace the origins and history of corned beef in Irish cuisine and chart how this dish came to represent Irish cuisine in America. The name corned beef originates in seventeenth century England, derived from corns – or small crystals – of salt used to salt or cure the meat. The paper will discuss the anomaly that although corned beef was not widely eaten in Ireland, it was widely exported, becoming one of Ireland’s leading food exports, m...
http://arrow.dit.ie/tfschcafcon/11
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Culinary History Interview with Tom Dunne on Newstalk 1 October 2012
(2012)
Mac Con Iomaire, Máirtín
Culinary History Interview with Tom Dunne on Newstalk 1 October 2012
(2012)
Mac Con Iomaire, Máirtín
Abstract:
<p>Dr. Máirtín Mac Con Iomaire radio interview with Tom Dunne on Newstalk 106 about Irish food history and how the famine has shaped our limited knowledge of our food heritage. The interview discusses how spices dominated medieval cookery in Europe among the rich and how that changed with the discovery of the New World, when spices became more affordable, the elite no longer valued them. The history of Dublin restaurants is discussed as it the healthy state of affairs when two new Michelin stars were awarded to Lock's in Dublin and Aniar in Galway.</p>
http://arrow.dit.ie/tfschcafaud/3
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Culinary voices: perspectives from Dublin restaurants
(2011)
Mac Con Iomaire, Máirtín
Culinary voices: perspectives from Dublin restaurants
(2011)
Mac Con Iomaire, Máirtín
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.
http://arrow.dit.ie/tfschafart/22
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Designing Dining
(2006)
Mac Con Iomaire, Máirtín
Designing Dining
(2006)
Mac Con Iomaire, Máirtín
Abstract:
Just like its clothing cousin 'haute couture', the culinary world of 'haute cuisne' is influence heavily by changing fashions. This article outlines the trends for dining in 2006.
http://arrow.dit.ie/tfschafart/10
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Dr. Noel Cullen:Iconic Chef and Educator
(2005)
Mac Con Iomaire, Máirtín
Dr. Noel Cullen:Iconic Chef and Educator
(2005)
Mac Con Iomaire, Máirtín
Abstract:
This article profiles the life of Dr. Noel Cullen who was influential in developing gastronomy and culinary education in Ireland and America. He was the first chef to combine a Certified Master Chef (CMC) qualification with a Doctorate in Education (Ed. D.).
http://arrow.dit.ie/tfschafart/17
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Duck Shoot: Is The Fat Duck really The World's Best Restaurant?
(2005)
Mac Con Iomaire, Máirtín
Duck Shoot: Is The Fat Duck really The World's Best Restaurant?
(2005)
Mac Con Iomaire, Máirtín
Abstract:
This article reviews The Fat Duck restaurant in Bray on Thames which was awarded 'Best Restaurant in the World' in 2005. The article reviews a tasting meal and discusses how the restaurant is operated, with insights from two graduates from DIT's BA(hons) Culinary Arts who were working there.
http://arrow.dit.ie/tfschafart/16
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Food and Morality: To Eat or Not to Eat?
(2007)
Mac Con Iomaire, Máirtín
Food and Morality: To Eat or Not to Eat?
(2007)
Mac Con Iomaire, Máirtín
Abstract:
This article reviews the 2007 Oxford Symposium on Food and Cookery where the theme was Food and Morality. It asks whether we are morally obliged to know where our food comes from, how it is produced, what its carbon footprint is, and whether it is traded fairly?
http://arrow.dit.ie/tfschafart/13
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From Galway to Soho
(2012)
Mac Con Iomaire, Máirtín
From Galway to Soho
(2012)
Mac Con Iomaire, Máirtín
Abstract:
<p>This is a food related recitation / poem / ballad that was learned from my father and now back in the oral tradition thanks to a my recital of it at the special food poetry and song evening at the 2012 Oxford Symposium on Food and Cookery.</p>
http://arrow.dit.ie/tfschafart/123
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Gastro-Topogrophy: Exploring Food-Related Placenames in Ireland
(2014)
Mac Con Iomaire, Máirtín
Gastro-Topogrophy: Exploring Food-Related Placenames in Ireland
(2014)
Mac Con Iomaire, Máirtín
Abstract:
<p>Most Irish people likely have little or no knowledge of the richness and variety of their ancestor’s diet before the arrival of the potato. For generations, food was considered far too common to be considered a field of study. Considering the primacy of food in people’s lives generally throughout history, it is logical that food be reflected in toponymic references to environment and landscape. This article taps into a wide range of material including poetry, prose, travellers’ reports, mythology, folklore, letters, shipping records, and archaeological evidence, both to contextualize the food-related placenames of Ireland, and to explore what Irish placenames can tell us about the diet and foodways of the past. The vast majority of Irish placenames have their origin in the Irish language. The process of Anglicization of these placenames resulted in rendering them unintelligible. This article de-codes Irish food-related placenames and champions the study of gastro-topography...
http://arrow.dit.ie/tfschafart/164
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Hidden Voices from the Culianary Past: Oral History as a Tool for Culinary Historians
(2010)
Mac Con Iomaire, Mairtin
Hidden Voices from the Culianary Past: Oral History as a Tool for Culinary Historians
(2010)
Mac Con Iomaire, Mairtin
Abstract:
There has been a growing interest in culinary history and gastronomy in the last three decades (Messer, Haber et al. 2000). Much of the work of culinary historians is centred on written sources, ranging from cookbooks, diaries, or menus. The voices and life experiences of most food workers (both domestic and professional) are hidden, apart from the minority who wrote cookbooks or memoirs. This paper discusses the use of oral history as a tool to un-lock the experiences of food workers and draws on the author’s experiences using oral history in researching the history of Dublin restaurants 1900-2000 for his Ph.D. in the Dublin Institute of Technology.
http://arrow.dit.ie/tfschcafcon/5
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Identified by Taste: The Chef as Artist?
(2014)
Mac Con Iomaire, Máirtín
Identified by Taste: The Chef as Artist?
(2014)
Mac Con Iomaire, Máirtín
Abstract:
<p>This article discusses the role of taste among the senses using fictional depictions of</p> <p>taste, including Proust’s madeleine episode; Suskind’s Perfume: the story of a</p> <p>murderer; Esquivel’s Como aqua para chocolate; Harris’s Chocolate and Blixen’s</p> <p>Babette’s feast. The discussion also provides three historical case studies which</p> <p>highlight how an individual chef was identified against the odds by the individualistic</p> <p>taste of his or her cooking.</p>
http://arrow.dit.ie/tfschafart/143
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Interview with Andrew Dalby
(2016)
Mac Con Iomaire, Máirtín
Interview with Andrew Dalby
(2016)
Mac Con Iomaire, Máirtín
Abstract:
<p>Andrew Dalby (born 1947 in Liverpool) is an English linguist, translator and historian and author of numerous articles and several books on a wide range of topics including food history, language, and Classical texts. Dalby studied Latin, French and Greek at the Bristol Grammar School and University of Cambridge. Here he also studied Romance languages and linguistics, earning a bachelor's degree in 1970. Dalby worked for fifteen years at Cambridge University Library, eventually specialising in Southern Asia. After his time at Cambridge, Dalby worked in London helping to start the library at Regent's College and on renovating another library at London House (Goodenough College). He also served as Honorary Librarian of the Institute of Linguists, for whose journal The Linguist he writes a regular column. He later did a part-time PhD at Birkbeck College, London in ancient history (in 1987–93), which improved his Latin and Greek. His <em>Dictionary of Languages&...
http://arrow.dit.ie/oxfor/2
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Interview with Aylin Oney Tan
(2016)
Mac Con Iomaire, Máirtín
Interview with Aylin Oney Tan
(2016)
Mac Con Iomaire, Máirtín
Abstract:
<p>Aylin Öney Tan is one of the leading food writers of Turkey, as well as an award winning architect, with her expertise on conservation of historic monuments. Currently, she writes two weekly columns for leading newspapers of Turkey; centre left daily of the country, Cumhuriyet, and English daily Hürriyet Daily News. Her prime research interest is historical, ethnological and cultural contexts of food; for that purpose she travels worldwide, and attends various symposia on food. Aylin is a regular participant in Oxford Symposium on Food and Cookery, where she has won the Sophie Coe Award for food history in 2008 with her paper titled “Poppy: Potent yet Frail”. She is also the leader of the Slow Food Ankara Convivium, previously being a jury member of the Slow Food Award from 2000-2003. She contributed to ‘The Encyclopaedia of Food Cultures of the World’ from ABC-CLIO/Greenwood, with the entry on Turkey. Aylin guides and gives consultancy to food writers and media crews on fo...
http://arrow.dit.ie/oxfor/1
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Interview with Claudia Roden
(2016)
Mac Con Iomaire, Máirtín
Interview with Claudia Roden
(2016)
Mac Con Iomaire, Máirtín
Abstract:
<p>Claudia Roden is an award winning cookbook writer and cultural anthropologist based in the United Kingdom. She is co-chair with Paul Levy of the Oxford Symposium on Food and Cookery. She was born in 1936 in Cairo, Egypt. After completing her formal education in Paris, she moved to London to study at Saint Martin's School of Art. She began her career as a painter, but soon realised following the Suez Crisis that the Jewish food culture of Egypt was disappearing which led her to begin her study of cuisine. Roden is best known for her Egyptian approach to Jewish food found in A Book of Middle Eastern Food (1968) and her magnum opus The Book of Jewish Food—An Odyssey from Samarkand and Vilna to Present Day (1997). Her other works include The Good Food of Italy—Region by Region (1990), Everything Tastes Better Outdoors (1984), Coffee—A Connoisseur’s Companion (1994), Mediterranean Cookery (1992), and The New Book of Middle Eastern Food (2000).</p> <p>Claudia’s w...
http://arrow.dit.ie/oxfor/7
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