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William Vincent Wallace Bicentenary Recitals Wexford Festival Opera, Oct.-Nov. 2012. These unique recitals of drawing-room music and opera excerpts celebrate the bicentenary of the birth of Irish composer, William Vincent Wallace (1812–1865) and focus particularly on his unknown songs and piano music. Wallace was one of the most extraordinary musical personalities of the nineteenth century – not only a composer, but a virtuoso on two instruments (piano and violin) and a global traveller. He visited parts of the world that no other Irish musician had set foot in and widened his sphere of influence by establishing a music school in Sydney, Australia where he is still regarded as the first great instrumentalist to visit that continent. From here he blazed a trail through South America where he was maestro to a season of Italian opera in Mexico City. A new career began as impresario before his return to London where his own first opera, Maritana, was an outstanding success. Tales of his adventures and escapades certainly helped to promote the popularity of his publications, particularly of his salon music. He was then just thirty-three years old and had already had enough experiences to fill several lifetimes.

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 have successfully completed up to the Winter period of 2019. 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.

The Jewish faith is the most ancient of the mono-theistic religions and is considered the first religion in the world that has a written set of rules. The canonical content of Jewish law (Hallakah) is contained in two places, the Torah and the Talmud. Both of these are the Jewish Holy Scriptures and contain the laws given to the prophet Moses on Mount Sinai. To non-Jews, perhaps the most well-known of Jewish laws are the strictures surrounding food and diet. These include inter alia, the non-consumption of pork and shellfish. These laws regarding food are in fact most ancient and concern not only the food itself and consumption thereof but also preparation, storage and service. This study focuses on the difficulties modern-day Jews face in Dublin whilst endeavouring to keep kosher. The main research question is: Is keeping kosher in 21st century Dublin a challenge for the Jewish community? The Jewish community in Dublin is not only a minority (less than 1,700 people) but is also in social science terms an invisible minority. When contrasted to the overwhelmingly Christian mainstream of Irish society where neither Catholic nor Protestant have any major strictures around food, this makes for a section of society that in food terms are left to fend for themselves in terms of provisioning. This study deals with the difficulties encountered by a shrinking community where the numbers required for critical-mass supply chain logistics are not present and examines the implications this has for the community trying to remain kosher. Through a series of interviews and questionnaires, the Jewish community is examined and attitudes and opinions are sought in order to formulate the conclusions. The findings are in keeping with the original theory; that in short, the difficulties are very real and have an everyday impact on the food choices of those trying to remain observant at table. The challenges uncovered by the research are: cost of product, poor selection available, little availability and distances involved in making purchases. These continue to cause problems on a day to day basis for the community. The most influential factor affecting the community and its food habits is the size and numbers of those attempting to remain observant at table.

This volume of essays which originated in the inaugural Dublin Gastronomy Symposium held in the Technological University Dublin in June 2012, offers fascinating insights into the significant role played by gastronomy in Irish literature and culture. The book opens with an exploration of food in literature, covering figures as varied as Maria Edgeworth, James Joyce, Charles Dickens, Enid Blyton, John McGahern, and Sebastian Barry. Other chapters examine culinary practices among the Dublin working classes in the 1950's, offering a stark contrast to the haute cuisine served in the iconic Jammet's Restaurant; new trends among Ireland's 'foodie' generation; and the economic and tourism possibilities created by the development of a gastronomic nationalism. The volume concludes by looking at the sacramental aspects of the production and consumption of Guinness and examining the place where it is most often consumed: the Irish pub.

Poster for A Terrible Beauty - Echoes of Easter 1916, a collection of readings, scenes, songs and poetry exploring the Easter Rising of 1916, directed by Mary Moynihan

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.

Illegal drugs are the disease on our society that rob so many families, communities and retail businesses of their dignity, creative talent and pride. Maintaining a drug free pub is not an easy task for bar owners when in fairness the majority of drugs taken in bars is done in the toilet cubicles which are traditionally the most private place in your premises. But clearly publicans have a responsibility in this area and if they are not seen to be taking the proper preventative measures, their licence could be at risk.

Chopin in Paris A theatrical portrait co-written by award-winning playwright Miriam Gallagher and pianist and broadcaster, Una Hunt, in celebration of the great Polish composer, Frederic Chopin. His most popular and memorable music such as The Minute Waltz, the Military Polonaise, Fantaisie Impromptu and the Raindrop Prelude along with the lilting rhythms of the Mazurka bring an extra dimension to the story of Chopin’s life in the French capital where he performed in the city’s famous salons and gave highly-prized lessons to professional musicians, gifed friends and society pupils. The plot leads us backwards from Chopin’s extraordinarily lavish funeral through the pages of his life in Paris, his relationship with George Sand and their disastrous sojourn in Majorca. Then, his visit to Scotland in the penultimate year of his life at the request of one of his wealthy pupils, Miss Jane Stirling, who was in love with him. Finally, Chopin’s relationship with Irish pianist-composers – John Field and George Alexander Osborne are also explored. Chopin in Paris discovers afresh the unique ‘Poet of the Piano,’ Frederic Chopin - composer, pianist, teacher and friend, through his copious correspondence and sensitive interaction with his students, and most particularly, through the sheer genius, originality and incomparable grace of his music.

Cocktail Menus Ireland (1970s-2020) Version 1 highlights a small selection of cocktail menus from cocktail bars, public bars, hotel bars and Cocktail Clubs covering the period of 1970 up to 2020. These menus and their recipes help to identify the creativity, innovation and attention to detail in which the establishments highlighted here and their staff (cocktail bartenders, mixologists and management teams) poured into these menus. The menus also highlight the changing drinks fashions, how cocktail prices began to change, the variety of ingredients, the rise of the crafted approach towards ingredients sourcing and preparation. The impact of visual graphic illustrations, signature recipes, on-line menus and some of the peripheral services required to deliver cocktails and the cocktail experience can also be observed within these menus. Unfortunately a small amount of the establishments highlighted are no longer trading but their cocktail menus nonetheless help to chart an important element of the cocktail evolution in Ireland over the last 50 years.

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 have successfully completed up to the Summer period of 2020. The successful completion of these activities especially in these challenging times 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.