Food news: Be a gastro master
The School of Culinary Arts and Food Technology in Dublin Institute of Technology, Cathal Brugha Street, has just launched a brand-new master's degree in Gastronomy & Food Studies. The college is now accepting applications for the first intake to the course, which will commence in September.
Until now, prospective students had to travel to Italy, the UK, America or Australia for postgraduate food education. Thanks to the success of the Dublin Gastronomy Symposium in recent years, course director Dr Máirtín Mac Con Iomaire says that Ireland is now firmly on the international map for food research.
"The MA programme provides a unique academic opportunity for graduates to engage with the dynamic field of food studies through the pillars of history, society and practice," says Dr Mac Con Iomaire.
Run on a part-time basis over two years, the master's will be of interest to food enthusiasts, whether they are industry professionals seeking further qualifications or graduates looking for careers in the broader food sector, including tourism, media, Government agencies, NGOs and the agri-food industry.
By amalgamating shared learning with focused networking opportunities, the programme aims to develop transferable interpersonal communication skills whilst encouraging creative and critical thinkers who will become life-long learners and advocates for Irish food and international food culture.
DIT hopes that the course will "develop a network of confident, competent, critical thinkers who are creatively engaged with Gastronomy & Food Studies at the forefront of learning.
"This will be achieved by providing many opportunities for conviviality, networking and challenging discussion both among the students and with the broader gastronomic community both nationally and internationally. Some of the unique selling points include: networking opportunities, masterclasses and workshops, guest speakers, field trips and meal experiences."
The bespoke programme has been endorsed by EuroToques, Fáilte Ireland, the Irish Food Writers' Guild, Slow Food and the Taste Council of Ireland.
Application forms are available from dit.ie. For further information, call (01) 402 4344.
At The Brasserie at Dublin's Marker Hotel this summer, €120 gets you a bottle of Ayala Champagne, flame-grilled blue lobster, heirloom tomato salad, summer truffle and Parmesan fries, and garlic and black pepper crème fraîche. Sounds deliciously summery; email@example.com
Go wild in Wicklow
BrookLodge and Macreddin Village are hosting one-day Wild Foods Masterclasses with Evan Doyle and the chefs from The Strawberry Tree restaurant, on July 20 and August 15. Lunch in the Waterside Lounge and some gentle foraging are included; email firstname.lastname@example.org
Pots of charm
Trevor O'Shea of Bodytonic has opened a new restaurant in Ennistymon, Co Clare, with a menu featuring stew, soup and cakes, all cooked in pots. There's an outdoor area by the river and it's within 30 minutes of lovely Liscannor, the Burren, Doolin, Lisdoonvarna and Spanish Point. See potduggans.com
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