Máirtín Mac Con Iomaire

Background

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

Peer Reviewed Journal Articles

 

Mac Con Iomaire, M. (2004) The history of seafood in Irish cuisine and cultureHistory 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 CuisineRestaurants 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/ )