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This pamphlet was produced by the General Foods Corporation, USA, makers of Minute Tapioca. There is an introduction by Miss Dine about Town , in which the charactor professes not to be a good cook but due to her vast experience of dining out knows the advantages of using Minute Tapioca in your dishes. The pamphlets contains recipes for starters, main courses and desserts. There is a colour advertisment for Minute Tapioca on the back cover. There is a loose cutting of a ''basic recipe for shortbread cookies'' in the pamphlet.

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.

Using the Jacob’s building as its focal point, this exhibition highlights living conditions in Dublin in the period from the 1911 Census to the 1916 Rebellion, the role the building played in the Easter Rebellion, and the working conditions and lives of the young men and women working in Jacob’s factory during the period compared to those of a typical DIT student today. Video Please see the related video here.

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 words Dublin or Ireland do not immediately come to mind when haute cuisine is mentioned. However, two leading French chefs, the brothers Francois and Michel Jammet, opened a restaurant in Dublin in 1901 which, up until its closure in 1967, remained one of the best restaurants serving haute cuisine in the world (Mac Con Iomaire 2005a; Mac Con Iomaire 2006). Haute cuisine was served in many Dublin hotels, clubs and restaurants during the twentieth century and came under similar influences as London and other European cities, moving from the Escoffier orthodoxy to the influence of nouvelle cuisine. This research reveals that French haute cuisine was widely available in Dublin hotels and restaurants from the late nineteenth century. German and Austrian chefs and waiters were widely employed in Dublin until the First World War, after which, Swiss chefs became more prevalent. Dublin restaurants enjoyed increased business during the ‘Emergency’ as gastro-tourists and army officers came to Dublin from England and Northern Ireland to dine. Restaurant Jammet during the years of WWII was reported to produce ‘the finest French cooking from the fall of France to the liberation of Paris’ (Ryan 1987). In 1949, another French chef, Pierre Rolland, arrived in Dublin as chef de cuisine of the Russell Hotel and the restaurant under his leadership also became world renowned for haute cuisine (Mac Con Iomaire 2004b). Dublin restaurants serving haute cuisine enjoyed a ‘golden age’ in the two decades that followed the Second World War. The kitchens and dining rooms of the Russell and Royal Hibernian Hotels became nurseries for young Irish chefs and waiters who gradually replaced the Continental head chefs and waiters and became the culinary leaders in the 1970s. When the Egon Ronay Guide covered Ireland for the first time in 1963, the Russell was awarded three stars – the highest possible accolade. It was described as ‘one of the best restaurants in Europe’ in the 1964 guide and by 1965 the entry for the Russell Hotel Restaurant read ‘words fail us in describing the brilliance of the cuisine at this elegant and luxurious restaurant which must rank amongst the best in the world’ (Egon-Ronay 1965:464). The Michelin Guide to Great Britain and Ireland was first published in 1974, awarding one star to the Russell Hotel which also closed in 1974. Haute cuisine moved from the restaurants of Dublin to the country house hotels during the 1970s and 1980s. The next Michelin star was not awarded in Dublin until 1989, to another French chef / restaurateur, Patrick Guilbaud. By 2001 there were two Dublin restaurants awarded two Michelin stars each, Restaurant Patrick Guilbaud, and Thornton’s, run by an Irish chef Kevin Thornton. Another Irish chef, Conrad Gallagher, was awarded one Michelin star in his restaurant Peacock Alley in 2001, and seven other Dublin restaurants were also awarded Red ‘M’s in 2001, symbolising good food and a reasonable price. This thesis is presented in three volumes. Volume I presents a broad review of the literature concerning the emergence of haute cuisine in a European context from Ancient Greece and Rome up to 21st century England and France, which acts as a historic backcloth against which the developments in Ireland can be seen. Ireland’s culinary history is reviewed in part one of Volume II, focusing particularly on the growth of public urban dining locations from taverns, coffee houses, clubs, chop houses to the emergence of the first French restaurant in Dublin in 1860. The main body of Volume II offers a chronology of how restaurants developed in Dublin from 1900 to 2000. Using a combination of documentary evidence, archival sources, material culture and oral histories, this volume attempts to establish the influence French haute cuisine had on this development. Sources will be critically analysed and compared with the findings of Volume I. Finally, the findings are assessed, conclusions are drawn and results are offered for consideration. The growth of restaurants in Dublin during the twentieth century is divided into four phases: Phase One: Dublin Restaurants (1900-1922) The Last Years of Imperial Rule Phase Two: Dublin Restaurants (1922-1946) From Independence to post-Emergency Phase Three: Dublin Restaurants (1947-1974) The Golden Age of Haute Cuisine Phase Four: Dublin Restaurants (1974-2002) Decline, Stagnation and Resurgence Volume III presents over 40 transcribed life history interviews with chefs, waiters, restaurateurs and discerning diners, from which much of the information for this research derives. This volume acts both as a reference to the themes discussed in Volume II and as a repository of life histories and material culture as a resource to future scholars of culinary history, social history and folklore.