Articles

Public Dining in Dublin: The History and Evolution of Gastronomy and Commercial Dining 1700-1900

Máirtín Mac Con Iomaire — Thu, 14 Mar 2013 08:41:58 PDT

Purpose: This paper provides an overview of the changing food culture ofIreland focusing particularly on the evolution of commercial public dining inDublin 1700-1900, from taverns, coffeehouses and clubs to the proliferation of hotels and restaurants particularly during the latter half of the nineteenth century.

Methods: Using a historical research approach, the paper draws principally on documentary and archival sources, but also uses material culture. Data is analysed using a combination of hermeneutics (Denzin and Lincoln, 2000, O'Gorman, 2010) and textual analysis (Howell and Prevenier, 2001).

Findings: The paper traces the various locations of public dining inDublin 1700-1900 and reveals thatDublin gentlemen’s clubs preceded theirLondon counterparts in owning their own premises, but that the popularity of clubs in both cities resulted in a slower growth of restaurants than inParis. Competition for clubs appeared in the form of good hotels. The Refreshment Houses and Wine Licences (Ireland) Act 1860, created a more congenial environment for the opening of restaurants, with separate ladies coffee or dining rooms appearing from around 1870 onwards.

Originality / Value: There is a dearth of research on the history of Irish food and commercial food provision in particular. This paper provides the most comprehensive discussion to date on the development of commercial dining inDublin 1700-1900 and suggests that the 1860 legislation might be further explored as a catalyst for the growth of restaurants inLondon and other British cities.

A Rough Look at the Shifting Effects on Learning Through Student Work Placement

Frank Cullen — Wed, 31 Oct 2012 09:13:20 PDT

The use of internship as a means of informal education is relatively commonplace. This is evident by the vast amount of literature dedicated to workplace learning, however very little research to date has explored the impact of international culinary internships on students. This paper addresses the void in research by exploring the nuances associated with culinary internships and in particular investigates the 2006 and 2007 student cohorts studying in the Dublin Institute of Technology for the degree award of BA in Culinary Arts. The paper examines the internship preparation and experiences examining the impact of internship on the student’s attitudes towards learning. A picture for this research is build by providing background information on the Department of Culinary Arts and its development over the last decade.

Do Organic Cherry Vine Tomatoes Taste Better Than Conventional Cherry Vine Tomatoes? A Sensory and Instrumental Comparative Study from Ireland

Clare Gilsenan et al. — Thu, 25 Oct 2012 03:56:10 PDT

A consumer panel was able to distinguish a perceptible difference between organically farmed and conventionally produced tomatoes, and preferred the taste of the conventional tomatoes. The sensory evaluation results of the trained panel revealed that the conventional tomatoes were sweeter and less sour than the organic tomatoes. In addition to this, the conventional tomatoes showed significant differences for ^oBrix, reducing sugars and electrical conductivity. No significant differences were observed between the organic and conventional tomato samples for color, size, firmness, pH and dry matter values.

The Development of Molecular Gastronomy as a Subject Discipline at the Dublin Institute of Technology

Roisin Burke et al. — Tue, 09 Oct 2012 03:53:36 PDT

Molecular gastronomy is the study of the physical and chemical culinary transformations that occur during preparation, cooking and consumption. Molecular gastronomy differs from food science as the social, artistic and technical components of culinary and gastronomic phenomena are explored. At the Dublin Institute of Technology (DIT) the aim of developing molecular gastronomy modules is to use them as a tool to teach scientific principles to those who work in the Culinary Arts. Students and graduates can then apply their knowledge to develop and create novel dishes and food products. Scientific principles are taught, explained and demonstrated in the kitchen environment, in scientific laboratories and through the use of information technology such as Echo360 which is a lecture capture software system. Molecular gastronomy modules have been written and validated at levels 6 (basic), 8 (intermediate) and 9 (advanced) in accordance with the Irish National Framework of Qualifications. In addition a Ph.D (level 10) is currently being conducted in the subject area of molecular gastronomy. The School of Culinary Arts and Technology together with partners in AgroParisTech and The University of Naples will contribute to a transverse module in molecular gastronomy which is part of the Erasmus Mundus Master‘s in Food Innovation and Product Design. The module will be launched by Dr. Hervé This (Co-founder of molecular gastronomy) in Paris in September 2012. The pedagogical developments in molecular gastronomy in DIT are unique to Ireland.

Response Surface Methodology Guided Release of Two Acetate Volatiles From an Oil-in-Water Emulsion

Mark Traynor et al. — Fri, 05 Oct 2012 03:56:14 PDT

Optimization of the volatile release of two commonly used flavor compounds (isoamyl acetate and furfuryl acetate) from a food emulsion model system was evaluated using response surface methodology (RSM). Twenty-seven random order settings were established using a central composite face-centered (CCF) experimental design. The main and combined effects of four independent variables—concentration of isoamyl acetate (50–90 ppm), furfuryl acetate (20–30 ppm), salt (NaCl; 0.1–2%), and pH (5–7)—on the responses were examined. The main objective of the present study was to determine the optimal concentration level of the four variables leading to optimal release of the volatile compounds. Quantitative measurements were conducted using solid-phase microextraction (SPME) coupled with gas chromatography–mass spectrometry (GC-MS). Salt concentration and isoamyl acetate concentration were found to have significant positive effects (p ≤ 0.001) on the release of isoamyl acetate. The optimization procedure indicated that the optimal conditions leading to the desirable volatile release were isoamyl acetate 90 ppm, furfuryl acetate 30 ppm, salt 2% w/v, and pH 6.0176. The findings of this study can enable chefs and food manufacturers to optimize conditions for maximum flavor release from food emulsion products.

From Galway to Soho

Máirtín Mac Con Iomaire — Wed, 13 Jun 2012 09:02:06 PDT

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.

Chef Liam Kavanagh (1926-2011)

Máirtín Mac Con Iomaire — Tue, 22 May 2012 03:32:51 PDT

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.

Phenomenological Views and Analysis of Culinary Arts Student Attitudes to National and International Internships: The “Nature of Being” Before, During, and After International Internship

Frank Cullen — Mon, 21 May 2012 01:30:31 PDT

This article presents the results of research conducted between 2006 and 2007 as part of a 4-year study on culinary internships. The article explores what can be described as the culinary life, developing a picture of working in a kitchen. It then compares and contrasts the work of key writers in the area of internship. Phenomenological views are provided and quantitative data analyzed from the 2006 and 2007 cohorts of students studying for a bachelor of arts in culinary arts to establish their attitudes toward international internships. The research found that gaps existed between the attitudes of the 2006 and 2007 students.

Coffee Culture in Dublin: a Brief History

Máirtín Mac Con Iomaire — Mon, 21 May 2012 00:47:21 PDT

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.

Women are the Dominant Decision Makers when Selecting Restaurants to Dine

Frank Cullen — Tue, 08 May 2012 01:46:12 PDT

The primary objective of this research was to investigate the selection process used by consumers when choosing a restaurant to dine. The findings of the research displayed a preference by Dublin consumers for Italian and Chinese styled restaurants and identified quality of the food, type of food, cleanliness of the restaurant, its location and reputation were the key decision variables/attributes used by consumers to select restaurants. The study also established that the importance of the attributes changed, depending on the consumers age, prior experience, their mood and the occasion involved.

The EU Erasmus Mundus Program: The Master's Degree in Food Innovation and Product Design (Partners: Dublin Institute of Technology, AgroParisTech, University of Naples and University of Lund)

Roisin Burke — Tue, 17 Apr 2012 01:43:19 PDT

Erasmus Mundus is a European educational training program for non-European and European students who want to pursue studies at a Master's level. Students study modules provided by a number of higher educational institutes/universities in various European countries. The MS in Food Innovation and Product Design is a new program which will commence at the end of August 2011. The successful applicants will study in AgroParisTech (France), Dublin Institute of Technology (Ireland) and can choose to study at either Lund University (Sweden) or University of Naples (Italy). Students will gain knowledge and skills to enable them to produce innovative food products.

Selecting Trainers to Successfully Manage Food Safety

James Peter Murphy — Mon, 02 Apr 2012 02:06:26 PDT

The licensed trade employs a huge section of the Irish population; the positions available to work in the industry can range from seasonal work, all year round part-time hours to full-time jobs. Irrespective of your staff configuration, bar managers and proprietors still have a direct legal requirement to ensure that everyone involved in their licensed premises food environment are adequately trained and/or supervised commensurate with their work activity. This article explores the rationale and knowledge involved in managing food safety successfully to ensure that you and your management team meet the highest standards in food safety.

An Investigation in the Development of Europe's Erasmus Internship Policy

Frank J. Cullen — Wed, 21 Mar 2012 10:50:52 PDT

The involvement of the School of Culinary Arts and Food Technology in international mobility for work placement has experienced exponential growth over the past five years with the assistance of European Leonardo da Vinci and Erasmus funding for European internships. The main purpose behind the European Commission funding ventures for internship (experiential learning) is to enhance the students’ cultural awareness, cultivate their language skills and develop their professionalism in their field of study. This paper provide an overview of the development of Erasmus internship and relationship between the the European Commission, the HEA, and DIT.

The EU Erasmus Mundus Program:The Master’s Degree in Food Innovation and Product Design (Partners: Dublin Institute of Technology, AgroParisTech, University of Naples and University of Lund)

Roisin Burke — Fri, 24 Feb 2012 01:49:59 PST

Erasmus Mundus is a European educational training program for non-European and European students who want to pursue studies at a Master’s level. Students study modules provided by a number
of higher educational institutes/universities in various European countries. The MS in Food Innovation and Product Design is a new program which will commence at the end of August 2011.
The successful applicants will study in AgroParisTech (France), Dublin Institute of Technology (Ireland) and can choose to study at either Lund University (Sweden) or University of Naples (Italy). Students will gain knowledge and skills to enable them to produce innovative food products.

Molecular Gastronomy in Ireland

Roisin Burke et al. — Wed, 22 Feb 2012 01:16:52 PST

This article summarizes the activities of molecular gastronomy (MG) in Ireland since the scientific discipline was first introduced in the country. MG has been developing over the last five years,
however, the authors of this article have been trying to establish a strong MG infrastructure in Ireland. Indeed, a lot of work still needs to be done, but public interest and positive perceptions of
“chemistry” have increased very quickly; consequently, there is great potential for further development. Indeed, we can now say
that MG has crossed the Rubicon in Ireland.

The Changing Geography and Fortunes of Dublin Haute Cuisine Restaurants, 1958-2008

Máirtín Mac Con Iomaire — Tue, 14 Feb 2012 08:54:42 PST

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 points out that Dublin in the 1950s could be seen as the gastronomic capital of the British Isles. The leading restaurateurs are briefly profiled, and the decline, stagnation, and gradual re-birth of Dublin’s haute cuisine restaurants over the 1958-2008 period is charted and discussed. The paper combines data from the Central Statistics Office, the Egon Ronay Guide, and the Michelin Guide, with oral histories of leading chefs, waiters and restaurateurs to provide a robust account of the story of haute cuisine in Dublin restaurants for the last five decades.

Irish Culinary Manuscripts and Printed Books:a Discussion

Máirtín Mac Con Iomaire et al. — Tue, 10 Jan 2012 08:26:51 PST

This paper provides a discussion of Irish Culinary Manuscripts and Printed Cookbooks. It covers Gaelic hospitality and aristocratic hospitality, setting the background for the Anglo-Irish households from which many manuscripts emerge. It charts the growing sources of information on Irish culinary history. It outlines Barbara Wheaton's framework for reading historic cookbooks and discusses the growing manuscript cookbook collection in the National Library of Ireland.

The Current State of Cooking in Ireland: The Relationship between Cooking Skills and Food Choice

Máirtín Mac Con Iomaire et al. — Mon, 17 Oct 2011 02:09:33 PDT

This research investigated the attitudes of Irish people to food to ascertain whether the acquisition of cooking skills influences food choice. Caraher et al. (1999) report on the state of cooking in England noted that changing lifestyles has had a significant impact upon the demand of food offerings and on the variance of domestic cooking skills. Caraher et al. (1999) found that cooking skills play an important part in healthy eating as a vehicle for lower-paid people to achieve a healthy diet and is an essential life-skill. While these discourses advance, the deficiency of inherently Irish empirical data contributed to inspire the development of this research. The analysis of the relationship of cooking skills to food choice may point to the growing importance of the social role and indeed the contributory role of good cooking skills in the maintenance of health in the Irish context.

Royal Pomp: Viceregal Celebrations and Hospitaity in Georgian Dublin

Máirtín Mac Con Iomaire et al. — Mon, 17 Oct 2011 02:00:52 PDT

During the successive reigns of the Hanoverian kings in England (1714-1830), a total of thirty-seven different viceroys were sent to Ireland as representatives of the British Crown (Table 1). The position of viceroy (also referred to as lord-lieutenant) was awarded as a matter of political exigency, but the viceroy’s role was one of social as much as political significance. The viceroy and his vicereine played the roles of the British monarchs in absentia, and the Protestant minority ruling class, often referred to as the Ascendancy, expected the viceregal court at Dublin Castle to not merely mirror, but to outshine that of St. James’s Palace in London. The standards of hospitality set by the Irish themselves ensured that no incoming lord lieutenant would long be in doubt as to what was expected of him as the chief host of the Irish nation, and, perhaps even more importantly, as the leader of Dublin society.

Understanding the Heat - Mentoring: A Model for Nurturing Culinary Talent

Máirtín Mac Con Iomaire — Mon, 17 Oct 2011 01:52:06 PDT

Should time be invested in nurturing the next generation of Culinarians in order to improve the profession? Is fear and intimidation acceptable in a professional kitchen? Can we identify the reasons behind the high levels of staff turnover? In this paper I hope to address these questions, and to discuss mentoring as a model for nurturing culinary talent.