Máirtín Mac Con Iomaire

Lecturer, Culinary Arts
School of Culinary Arts and Food Technology
DIT Cathal Brugha St., Dublin 1
tel 01 402 4432
email: Mairtin.Macconiomaire@dit.ie


Dr. Máirtín Mac Con Iomaire is a lecturer in Culinary Arts in the Dublin Institute of Technology. Máirtín is well known as an award winning chef, culinary historian, food writer, broadcaster and ballad singer. In 2009 he became the first Irish chef to be awarded a Ph.D. for his thesis ‘The Emergence, Development and Influence of French Haute Cuisine on public dining in Dublin Restaurants 1900-2000: An Oral History’ (http://arrow.dit.ie/tourdoc/12/ ). He has presented two six-part series of cookery programmes ‘Aingeal sa Chistin’ for TG4, and has featured on numerous other food related radio and television programmes for RTE, TV3, Radio na Gaeltachta, and Canvas TV (Belgium). Máirtín is a regular contributor at the Oxford Symposium on Food and Cookery (www.oxfordsymposium.org.uk) and in 2010 designed and produced the Gala Irish Banquet along with Pádraig Óg Gallagher, Pauline Danaher, and Dave Power for over two hundred of the world’s leading chefs, food writers, culinary historians, academics, scientists, and general foodies (http://www.youtube.com/watch?v=shQdwPSs0Zg ). Along with his two Ph.D. candidates, Dorothy Cashman and Tara Kellaghan, Máirtín is building a research cluster around Ireland’s culinary past and heritage. He is also a keen sportsman and coach of juvenile camogie and ladies football teams at the Na Fianna GAA club in Glasnevin (www.clgnafianna.ie).

 Research interests

Research interests include mentoring, Irish food history and customs,
oenology, education, ethnic cookery and ballad / traditional `sean-nós' singing.


 Publications

Peer Reviewed Journal Articles


Mac Con Iomaire, M. (2004) The history of seafood in Irish cuisine and culture, History Studies, Vol. 5, University of Limerick pp. 61-76. (http://arrow.dit.ie/tfschafart/106)

 

Mac Con Iomaire, M. (2008) Understanding the Heat – Mentoring: A Model for Nurturing Culinary Talent in Journal of Culinary Science & Technology, Vol. 6, No. 1, pp. 43-62 (http://arrow.dit.ie/tfschafart/108/ )

 

Mac Con Iomaire, M. (2008) Searching for Chefs, Waiters and Restaurateurs in Edwardian Dublin: A Culinary Historian’s Experience of the 1911 Dublin Census Online in  Petits Propos Culinaires 86. pp. 92-126. (http://arrow.dit.ie/tfschafart/1/)

 

Mac Con Iomaire, M. and P. Gallagher (2009) The Potato in Irish Cuisine and Culture in Journal of Culinary Science and Technology, Vol. 7, Issues 2-3, pp. 1-16 (http://arrow.dit.ie/tfschafart/3/)

 

Mac Con Iomaire, M. (2009) The Language of Food: A Review of the 2009 Oxford Symposium on Food and Cookery in Journal of Culinary Science and Technology, Vol. 7, Issue 2-3, pp. 211-217 (http://arrow.dit.ie/tfschafart/24/)

 

Mac Con Iomaire, M. (2010) The Pig in Irish Cuisine and Culture in MC Journal – the Journal of Media and Culture, Vol. 13, No. 5. (http://arrow.dit.ie/tfschafart/2/)

 

Mac Con Iomaire,M. (2010) Irish Corned Beef: A Culinary History in Journal of Culinary Science and Technology, Vol. 9, No. 2. (http://arrow.dit.ie/tfschafart/23/)

 

Mac Con Iomaire, M. (2011) Culinary voices: perspectives from Dublin restaurants. in Oral History. Spring 2011, pp.65-78. (http://arrow.dit.ie/tfschafart/22/)

 

Mac Con Iomaire, M. (2011) The Changing Geography and Fortunes of Dublin’s Haute Cuisine Restaurants 1958-2008, in Food, Culture & Society: An International Journal of Multidisciplinary Research, Vol. 14, No. 4. pp. 525-545.

 

Mac Con Iomaire, M. and Cashman, D. (2011) Irish Culinary Manuscripts and Printed Cookbooks: A Discussion. in Petits Propos Culinaires. 93

 

Mac Con Iomaire, M. (2012 forthcoming) Public Dining in Dublin: The History and Evolution of Gastronomy and Commercial Dining up until 1900. in International Journal of Contemporary Hospitality Management (Special Issue). Vol. 23.

 

 

Peer Reviewed Published Conference Proceedings

Mac Con Iomaire, M. (2003) The Pig in Irish Cuisine past and present in Walker, H. (ed) The Fat of The Land: Bristol: Footwork, pp. 207-215. (http://arrow.dit.ie/tfschcafcon/1/)

 

Mac Con Iomaire, M. (2004) Mentoring: a model for the future nurturing of Culinary Talent in Hosking, R. (ed) Nurture: Bristol: Footwork, pp.190-203. (http://arrow.dit.ie/tfschcafcon/2/)

 

Mac Con Iomaire, M. (2006) The History of Seafood in Irish Cuisine and Culture in Hosking. R. (ed) Wild Foods, Devon, Prospect Books, pp. 219-233. (http://arrow.dit.ie/tfschcafcon/3/)

 

Mac Con Iomaire, M. and A. Cully (2007) The History of Eggs in Irish Cuisine and Culture in Hosking, R. (ed) Eggs in Cookery, Prospect Books, Devon, pp. 137-149 (http://arrow.dit.ie/tfschcafcon/4/)

 

Mac Con Iomaire, M. and P. Gallagher (2009) The History of the Potato in Irish Cuisine and Culture in Friedland, S. (ed) Vegetables, Devon, Prospect Books, pp. 111-120 (http://arrow.dit.ie/tfschcafcon/6/)

 

Mac Con Iomaire, M. (2010) Hidden Voices from the Culinary Past: Oral History as a tool for Food Historians in Hosking, R. (ed) Food and Language, Devon, Prospect Books, pp. (http://arrow.dit.ie/tfschcafcon/5/)  

 

Mac Con Iomaire, M. and P. Gallagher (2011) Corned Beef: An Enigmatic Irish Dish in Saberi, H. (ed) Cured, Fermented and Smoked Foods , Devon, Prospect Books, pp. 189-199. (http://arrow.dit.ie/tfschcafcon/11/)

Mac Con Iomaire, M. and T. Kellaghan (2012 forthcoming) Royal Pomp: viceregal celebrations in Georgian Dublin in Saberi, H. (ed) Celebrations, Devon, Prospect Books. (http://arrow.dit.ie/tfschafart/109/ )

 

Lydon, J. And M. Mac Con Iomaire (2012 forthcoming) The Current State of Cooking in Ireland: The Relationship between Cooking Skills and Food Choice, in Smart Thinking in Tourism (Proceedings of THRIC 2011 Conference) (http://arrow.dit.ie/tfschafart/110/ )

 

 

Book Sections

Mac Con Iomaire, M. (2006) Mike Butt, in A. Arndt, (ed) Culinary Biographies, Houston TX: Yes Press Inc., pp. 85-86. (http://arrow.dit.ie/tschafbk/8/)

 

Mac Con Iomaire, M. (2006) Theodora Fitzgibbon, in A. Arndt, (ed) Culinary Biographies, Houston TX: Yes Press Inc., pp. 167-168. (http://arrow.dit.ie/tschafbk/7/)

 

Mac Con Iomaire, M. (2006) Louis Jammet, in A. Arndt, (ed) Culinary Biographies, Houston TX: Yes Press Inc., pp. 218-219

 

Mac Con Iomaire, M. (2009). Louis Jammet. Dictionary of Irish Biography. J. McGuire. Cambridge, Cambridge University Press. 4: 956-958 (http://arrow.dit.ie/tschafbk/6/)

 

Mac Con Iomaire, M. (2009). Kenneth George Besson. Dictionary of Irish Biography. J. McGuire. Cambridge, Cambridge University Press. 1: 505-506 (http://arrow.dit.ie/tschafbk/5/)

 

Mac Con Iomaire, M. (2009). Zenon Geldof. Dictionary of Irish Biography. J. McGuire. Cambridge, Cambridge University Press. 4: 46-47 (http://arrow.dit.ie/tschafbk/4/)

 

Mac Con Iomaire, M. (2009). Pierre Rolland. Dictionary of Irish Biography. J. McGuire. Cambridge, Cambridge University Press. 8: 594-595 (http://arrow.dit.ie/tschafbk/3/)

 

Mac Con Iomaire, M. (2009) Noel Cullen. Dictionary of Irish Biography. J. McGuire. Cambridge, Cambridge University Press. 2: 1070-1071 (http://arrow.dit.ie/tschafbk/2/)

 

Mac Con Iomaire, M. (2011) Ireland in Food Cultures of the World Encyclopedia , K. Albala, Westport, CT., Greenwood Press (http://arrow.dit.ie/tschafbk/1/)

 

Mac Con Iomaire, M. (2012 forthcoming) Ireland in Street Food around the World: An Encyclopedia of Food and Culture, B. Kraig and C. Sen (eds), Santa Barbara CA.: ABC-CLIO

 

Trade Journal and Newspaper Articles

Mac Con Iomaire, M. (2001) Layers of Meaning, Sunday Business Post, Letter to the Editor, 25 February    

 

Mac Con Iomaire, M (2001) Gurriers and Gur Cake, Sunday Business Post, Letter to the Editor, 18 March

 

Mac Con Iomaire, M. (2004) Pierre Rolland: Ireland’s First Michelin Star Chef in Hotel and Catering Review, Vol. 37 No.12 p.45. (http://arrow.dit.ie/tfschafart/21/)

 

Mac Con Iomaire, M. (2005) Zenon Geldof: Belgian Master Chef in Hotel and Catering Review, Vol. 38 No. 2 p.30 (http://arrow.dit.ie/tfschafart/20/ )

 

Mac Con Iomaire, M. (2005) Louis Jammet: A French Pioneer in Hotel and Catering Review, Vol. 38 No. 3 pp.46-7. (http://arrow.dit.ie/tfschafart/19/ )

 

Mac Con Iomaire, M. (2005) Mike Butt…Pioneering Curry King in Hotel and Catering Review, Vol. 38 No.5 p.41. (http://arrow.dit.ie/tfschafart/18/ )

 

Mac Con Iomaire, M.(2005) Dr. Noel Cullen…Iconic Chef and Educator  in Hotel and Catering Review, Vol.38, No.6 p.41. (http://arrow.dit.ie/tfschafart/17/)

 

Mac Con Iomaire, M. (2005). Duck shoot- review of The Fat Duck ‘world’s best restaurant’, Food and Wine Magazine, June 2005, pp. 26-9, Harmonia Ltd. Dublin (http://arrow.dit.ie/tfschafart/16/ )

 

Mac Con Iomaire, M. (2005) Is Authentic a thing of the Past? in Hotel and Catering Review Vol. 38, No. 10, p.52 (http://arrow.dit.ie/tfschafart/15/ )

 

Mac Con Iomaire, M. (2005). Tom Aikens: a restaurant review’, Food and Wine Magazine, November2005,pp. 82-83 (http://arrow.dit.ie/tfschafart/14/ )

 

Mac Con Iomaire, M. (2005) Organic: The Emperor’s New Clothes? in Hotel and Catering Review Vol. 38, No. 12, p.32 (http://arrow.dit.ie/tfschafart/25/ )

 

Mac Con Iomaire, M. (2006), Review of ‘Osteria di Passignanno’ in Food and Wine Magazine, June 2006, pp.82-83 Harmonia Ltd. Dublin (http://arrow.dit.ie/tfschafart/11/ )

 

Mac Con Iomaire, M (2006) Designing Dining in Hotel and Catering Review Vol. 39, No. 06, pp.42-43 (http://arrow.dit.ie/tfschafart/10/ )

 

Mac Con Iomaire, M. (2007) Food and Morality: To Eat or not to Eat in Hotel and Catering Review Vol 40, No. 10. pp. 44-45 (http://arrow.dit.ie/tfschafart/13/ )

 

Mac Con Iomaire, M. (2008) The Use of the on-line 1911 census facility in identifying Restaurant workers in Edwardian Dublin in Irish Roots, First Quarter, pp. 18-19. (http://arrow.dit.ie/tfschafart/12/)

 

Mac Con Iomaire M. and P. Óg Gallagher (2011) Leitrim Chefs Produce Lavish Irish Banquet at Oxford Symposium, Leitrim Guardian, Vol. 43, pp.57-58. (http://arrow.dit.ie/tfschafart/105/)


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