Document Type
Article
Rights
Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence
Disciplines
Sociology, Cultural and economic geography, Interdisciplinary, History, 6.5 OTHER HUMANITIES
Abstract
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.
DOI
https://doi.org/10.21427/d7kj1c
Recommended Citation
Mac Con Iomaire, M. (2011). The Changing Geography and Fortunes of Dublin's Haute Cuisine Restaurants, 1958-2008. Food, Culture and Society: An International Journal of Multidisiplinary Research. Vol. 14, Issue 4, pp. 525-545, DOI: 10.21427/d7kj1c
Included in
Cultural History Commons, Other Social and Behavioral Sciences Commons, Social History Commons
Publication Details
Mac Con Iomaire, M. (2011). The Changing Geography and Fortunes of Dublin's Haute Cuisine Restaurants, 1958-2008. Food, Culture and Society: An International Journal of Multidisiplinary Research. Vol. 14, Issue 4, pp. 525-545.