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The School of Culinary Arts and Food Technology, TU Dublin, Summer Edition Newsletter captured the many events, sustainability, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Summer period of 2023. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts and our 'Transforming Tommorrow' partners (school supporters) plus our school's industry association supporters. If you would like to support our school and the next Generation of Food, Culinary and Horticulture students, contact us at e: scaft@tudublin.ie

Ireland is a multicultural society, as evidenced by the variety of languages we hear around us all around the country. This can be exciting and/or scary; you might want to close your ears or you can decide to indulge in the richness of multilingualism at your doorstep. Speaking several languages represents a reality for a majority of people across the globe (60% of us speak at least two languages) and is becoming the norm with migration, globalisation and information flow. A friend from South Africa recently explained to me the luxury of being able to think and communicate in multiple languages. In South Africa, 11 national languages are spoken, providing individuals with the opportunity to switch between codes during conversations.

In Mary Shelley's novel Frankenstein, the protagonist was a gifted scientist who had secretly discovered how to impart life to non-living matter. Dr. Frankenstein was visionary and talented, but unfortunately flawed in character and ultimately despairing of his grotesque invention. Amongst other themes, Shelley’s tale reminds us that the future is not impervious to our efforts to shape it and to the consequences of our actions. We can shape the future through human creativity.

The School of Culinary Arts and Food Technology, TU Dublin, Autumn Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school across our (3) three campuses have successfully completed up to the Autumn period of 2022. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

This case study explores the techniques used to interpret a commemorative exhibition staged in Dublin city library between the 14th of August and the 31st of October, 2019. The case discusses the way in which multiple media were employed to communicate the exhibition narrative to visitors, and how this resulted in very emotive, personal and meaningful visitor experiences. Through the use of a range of audio-visuals, original images, text, memorabilia and guided tours, the exhibition provided a multi-sensory experience, that engaged different cohorts of visitors with the collections, information and ideas on display. They provided a powerful means of immersing visitors, linking key events, conveying information through both textual and visual narratives, and offered different ways for visitors to interact with the exhibition.

Archaeoastronomer Dr Frank Prendergast joins with meteorologist Dr. Noel Fitzpatrick in a podcast by Met Éireann to discuss the relationship between people in the prehistoric past and the sky above them, and the deeper meaning and role of their burial structures in the landscape.

The School of Culinary Arts and Food Technology, TU Dublin, Summer Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school (across our three campuses in Grangegorman, Tallaght and Blanchardstown) have successfully completed up to the Summer period of 2022. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

Derry Clarke has been Chef/Patron of l’Ecrivain for over 26 years. He started his career in The Man Friday in Kinsale under Peter Barry in 1972 and moved to Dublin in 1977. He then spent four years in le Coq Hardi and a further eight years in the Bon Appetit before opening his own l’Ecrivain Restaurant in July 1989 with his wife Sallyanne. Derry and l’Ecrivain have been awarded many accolades over the past 26 years, such as Best Restaurant and Best Chef Awards since 1999. Derry reached international acclaim having been inducted into Food and Wine Magazines "Hall of Fame" and been granted a five-star review by The New York Times describing his restaurant as "superb" and "a good spot to linger" whilst in Dublin. He has written two successful cook books. "Not Just A Cookbook" and "Keeping it Simple". The recipes confirm his commitment to the very best local, fresh produce cooked with flair and imagination. l’Ecrivain is the proud holder of a Michelin Star which was first awarded in 2003. Derry spent over 3 years as Commissioner General for EuroToques Ireland, and still remains actively involved with the organisation today. Derry promotes the use of Organic Food & Non Genetically Modified Foods – His food ethos is simple. He uses the finest of fresh local produce supporting small farmers and artisan producers in others ‘The Best of Irish.’ A major word of thanks were offered to Chef Derry Clarke to Julianne Forrestal (Sodexo Culinary Director), thanks were also offered to Lorraine Culinary Arts Lecturers George Smith.