ORGANISERS:
Máirtín Mac Con IomaireDr Máirtín Mac Con Iomaire is a senior lecturer in the School of Culinary Arts and Food Technology at Technological University Dublin. He is the co-founder and chair of the biennial Dublin Gastronomy Symposium and a former trustee of the Oxford Symposium on Food and Cookery. He is chair of the Masters in Gastronomy and Food Studies in TU Dublin, the first such programme in Ireland. He is co-editor with Eamon Maher of ‘Tickling the Palate’: Gastronomy in Irish Literature and Culture (Peter Lang: 2014), and with Rhona Richman Kenneally on ‘The Food Issue’ of The Canadian Journal of Irish Studies (2018), and in 2021, Máirtín guest edited a special issue of Folk Life on Irish food ways. He has published widely in peer-reviewed journals, edited books, conference proceedings and encyclopaedias, and is a regular contributor on food history, chefs and restaurants in the media. In 2018, he presented an eight-part television series for TG4 called ‘Blasta’ celebrating Ireland’s food heritage. Along with Michelle Share and Dorothy Cashman, he is co-editor of the new European Journal of Food Drink and Society.
Elaine MahonDr. Elaine Mahon is a food historian, professional chef and a keen aikidōka. She lectures in culinary arts, gastronomy and food studies at the School of Culinary Arts and Food Technology at Technology University Dublin, Ireland. She holds a Ph.D in food history from TU Dublin and a B.A. (Hons) Culinary Arts from DIT. A bilingual English/French speaker, she writes and consults on a variety of topics focusing on state dining, culinary diplomacy, protocol and material culture. She has worked as a chef in France, Italy, Spain, South Africa and Ireland, and in a previous life worked in communications , human resources and intellectual property at the European institutions in Brussels. She is a member of the organising committee of the Dublin Gastronomy Symposium and a Trustee of the Oxford Symposium on Food and Cookery where she coordinates the Young Chefs programme.
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Andrzej K. Kuropatnicki Andrzej K. Kuropatnicki, M.A., Ph.D., D.Litt., is professor at the Pedagogical University of Cracow. His research interests are in food and culinary history of the British Isles, early cookbooks of England and Ireland, English noble household organization and medical aspects of medieval and early modern dietetics. His publications cover a wide range of topics in the history of food, medicine, and beehive products. He has authored a monograph Food and Drink in the Household of English Nobility in the Fifteenth and Sixteenth Centuries. His recent book is a translation into Polish and critical edition of The Good Huswifes Handmaide for the Kitchin of 1588. He has also published numerous book chapters and research articles, textbooks for students and language dictionaries. He was an editor of Food and Drink in Contexts (Cracow, 2019), The Power of Taste. Europe at the Royal Table (Warsaw, 2020), a guest editor of 2 special issues of Evidence-Based Complementary and Alternative Medicine, and academic and linguistic editor of the translation of Compendium ferculorum or Collection of Dishes, the first Polish cookbook. Prof. Kuropatnicki presented papers at 29 international conferences and co-organised 3 conferences (in Dublin, Warsaw and Cracow). He is a member of the American Association for the History of Medicine, Renaissance Society of America, Polish Association for Irish Studies. At present he is Dean of the Faculty of Humanities.
Marzena KeatingMarzena Keating, PhD in the field of Humanities in the discipline of Culture and Religion Studies, MA in English Studies. The author of several texts centred on Irish history and culture. She works at the Pedagogical University of Cracow in the Institute of English Studies, where she teaches courses in British culture. Her primary interests lie in the fields of Irish History, Cultural Studies, Postcolonial Theory and Food Studies.
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John D. MulcahyRecognised as the architect of food tourism development in Ireland, John has a lifetime of experience in the hospitality industries, in hospitality skills education, & as a public servant in food tourism, enhanced by a PhD (Food Tourism, 2020), MA Degree (Gastronomy, 2010), MSc degree (Hospitality Mgt, 1995), & WSET Diploma in Wine & Spirits (1998).
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. Now working autonomously as an independent gastronomy tourism activist, advisor and researcher, John contributes to publications and conferences regularly, including the Dublin Gastronomy Symposium (https://arrow.tudublin.ie/dgs/), The Routledge Handbook of Gastronomic Tourism (2019), the UNWTO Global Report in Gastronomy Tourism (2017), and The Future of Food Tourism (2015). Twitter: @JDeclanM LinkedIn: www.linkedin.com/in/gastronomy Anke KlitzingAnke Klitzing lectures on food and culture, literature, and media at the Technological University Dublin, Ireland and helps to run the biennial Dublin Gastronomy Symposium. Her PhD research focuses on developing the paradigm of gastrocriticism – the theory and methodology of understanding the nexus of food and writing.
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. |
Paweł HameraPaweł Hamera is Assistant Professor at the Department of History and Culture of English-Speaking Countries of the Pedagogical University of Cracow. He completed his PhD, which investigates the portrayal of Ireland and the Irish in the English press at the time of the Great Irish Famine, in 2013. It was published, in Polish, in 2016. He has published several articles and book chapters on nineteenth-century Ireland. He is especially interested in Anglo-Irish relations and parallels between Poland and Ireland in the nineteenth century as well as the coverage of the Irish question in the press (British, American, Irish and Polish). He is currently researching the portrayal of the American Civil War in Irish periodicals.
Diarmuid CawleyDiarmuid Cawley lectures at Technological University Dublin on wine theory and sommelier skills at undergraduate level. At post graduate level his fields include the social and cultural history of wine and beverages as well as international trends in gastronomic research and publishing. His PhD research is examining wine criticism and wine writing in Ireland from 1975-2005. He holds an MA in Anthropology of Food from the School of Oriental and African Studies (SOAS) at the University of London and a BA in Culinary Arts from the former Dublin Institute of Technology (now TU Dublin). A professional chef for two decades, he is also a certified sommelier and wine educator. He has published on topics including restaurant criticism, wine language and culture, gastronomy, and food in science fiction.
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Brian J. MurphyBrian J. Murphy is a Senior Lecturer at the School of Culinary Arts and Food Technology at the Technological University Dublin. He has published and presented on the role that place and story play 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.
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