Organising Committee Profiles
Dorothy Cashman is an independent researcher. After her undergraduate degree at University College Dublin she worked for Aer Lingus for thirty years. In 2009 she completed her M.Sc. at TU Dublin with a dissertation on Ireland’s printed cookbooks and in 2016 was awarded her Ph.D on Irish culinary manuscripts. Currently researching the account books of the Order of Friars Minor held at UCD Archives, she is exploring the configuration of national identity as it intersects with Irish food history through printed and manuscript sources.
Diarmuid Cawley is the Wine & Beverage lecturer in the School of Culinary Arts & Food Technology. Having worked as a professional chef for 15 years, he then turned to wine and trained as a sommelier. He is a certified sommelier with the Court of Master Sommeliers and an Official Sherry Educator. He holds a BA in Culinary Arts from TU Dublin and an MA in Anthropology of Food from SOAS in the University of London, as well as a Post Graduate Diploma in Third Level Learning and Teaching from the LTTC in TU Dublin. In TU Dublin he lectures in Wine Studies and Sommelier Skills to undergraduates, while at Master’s level he facilitates lecturers in Gastronomic Research and Publishing as well as Social Approaches to Wine and Beverage Culture. He is a core member and co-author of the MA in Gastronomy and Food Studies in TU Dublin. Diarmuid in interested in the complex historical and political paths and language used in the global movement of food and wine. Other areas of research have included Gender and Sexism in Wine; Food Security in Conflict Zones; Gastronomic Food Heritage; UNESCO’s Intangible Food Heritage; Food in Science Fiction and the Influence of Nutrition and Time on Contemporary Food Consumption. He is currently pursuing a PhD in the Power and Influence of Wine Writing from 1975 – 2000, with a focus on the evolution of wine writing in the Irish and UK print media of the period.
Yvonne Desmond is sub-librarian with responsibility for Digital Services & Research in TU Dublin Library Services. Her current concerns involve implementing the digital library and working at a senior level within the institution to develop research strategy and services. She has been a long term advocate for open access to publications and data and manages the highly successful institutional repository Arrow@TUDublin.
Anke Klitzing lectures on the history, sociology and culture of food and eating as well as food writing and media at the Technological University Dublin, Ireland, where she also does PhD research in food and literature. She holds an MA in Food Culture and Communication from the University of Gastronomic Sciences in Italy and a BA in English Literature and Sociology from UCD (Ireland). Her professional experience in Ireland, Italy, and Germany includes restaurant and bar management as well as journalism, communications, and PR in the agro-culinary and NGO sectors. She has published on food, literature and society in Irish, German and Italian publications.
Máirtín Mac Con Iomaire
Dr. Máirtín Mac Con Iomaire is a senior lecturer in Culinary Arts at TU Dublin (formerly the Dublin Institute of Technology, DIT). He is an award-winning chef, food historian, broadcaster, ballad singer and is a keen folklorist and storyteller. He is a regular contributor and Trustee of the Oxford Symposium on Food and Cookery. In 2009, he received his Ph.D. on the history of Dublin restaurants 1900-2000: an Oral History. Máirtín has published numerous peer-reviewed articles and book chapters on Irish food history and culture, and is the chair and co-founder of the Dublin Gastronomy Symposium. Máirtín is co-editor with Eamon Maher of ‘Tickling the Palate’: Gastronomy in Irish Literature and Culture (2014: Peter Lang), and co-editor a special food issue of the Canadian Journal of Irish Studies (2018) with Rhona Richman Kenneally. He is currently supervising a number of doctoral candidates focusing on Irish food and culinary topics. He is chair of the MA Gastronomy and Food Studies at TU Dublin, and co-editor of the new European Journal of Food, Drink and Society. In 2019, he presented an eight-part television programme Blasta for TG4 celebrating Ireland’s food heritage and traditions.
Eamon Maher is Director of the National Centre for Franco-Irish Studies in TU Dublin, operating out of the Tallaght Campus. He is General Editor of 2 book series with Peter Lang Oxford, Reimagining Ireland and Studies in Franco-Irish Relations. He co-edited with Máirtín Mac Con Iomaire the collection 'Tickling the Palate': Gastronomy in Irish Literature and Culture(2014), which was the fruit of the first iteration of the Dublin Gastronomy in 2012. His latest co-edited collections are Essays on John McGahern: Assessing a Literary Legacy and Recalling the Celtic Tiger, both in 2019.
Dr. Elaine Mahon lectures in culinary arts at TU Dublin’s School of Culinary Arts and Food Technology. She is a professional chef, food historian and a keen aikidoka. A previous recipient of the Fáilte Ireland Research Scholarship, she was awarded a PhD in 2019 for her dissertation on Irish state entertainment and diplomatic protocol entitled ‘Irish Diplomatic Dining, 1922-1963’. She has published peer-reviewed articles on Irish cuisine, the material culture of the Irish state table and the Irish state banquet in honour of Queen Elizabeth II. She is currently working on a contribution to the first French academic publication on the theme of ‘la table diplomatique’ by invitation of the Université de la Sorbonne.
Originally qualified as a hotel manager, John has gained forty years experience in his chosen fields, tourism and hospitality, evidenced by roles in hotels (e.g. Dukes Hotel in London, and Ashford Castle in Ireland), as a fine dining restaurateur in Pittsburgh (USA), a gastropub operator in Cork, a hotel school lecturer (Shannon College), and as catering manager (offshore Ireland, Bewleys, United Nations Peacekeeping Forces). From 2000-2017, John played a senior role with Fáilte Ireland (the Irish National Tourism Development Authority) culminating in responsibility for statutory tourist accommodation standards, food tourism development, and hospitality education. Other roles include serving on the Further Education & Training Awards Council, membership of the last governing body of the Dublin Institute of Technology (now TU Dublin), and on several expert panels with government agencies in Ireland. Informed by his hospitality and tourism experience, John has gained Masters Degrees in Gastronomy (Le Cordon Bleu, Adelaide University), and Hospitality Management (Oxford Brookes), as well as the WSET Diploma in Wine and Spirits. His most recent contributions to publications include The Routledge Handbook of Gastronomic Tourism (2019), the UNWTO Global Report in Gastronomy Tourism (2017), and The Future of Food Tourism (2015). Now working autonomously as an independent activist and researcher, John helps stakeholders understand how critical the nexus of Food, Tourism, & Hospitality Education is to success, and contributes to publications and conferences regularly. He is also a PhD Candidate at the School of Culinary Arts and Food Technology, Technological University Dublin
Brian Murphy lectures in the School of Culinary Arts and Food Technology at the Technological University Dublin. He has broad gastronomic research interests but is currently focused on the role that place, story and heritage play in food and drink product engagement. He is keen to encourage and develop transdisciplinary links across a range of disparate research areas. He has published and presented on various research topics including the role place and story plays in contemporary drink culture and on how food and drink locations communicate and engage with different audiences. A founding committee member of the Dublin Gastronomy Symposium, Brian is also an active board member of the National Centre for Franco-Irish Studies, a research centre based at the Technological University Dublin. In recent years he has sought to help expand the Centre’s research remit to include strong elements of food and drink culture.