Celebrating Irish Culinary Heritage Through Award-Winning Scholarship
In a landmark moment for Irish academia, TU Dublin’s Dr Máirtín Mac Con Iomaire and graduate Dr Dorothy Cashman have earned the 31st Gourmand World Cookbook Award for their co‑edited volume Irish Food History: A Companion. The accolade, presented in Riyadh, Saudi Arabia, recognises the book as the best food publication to emerge from Ireland in the last thirty years.
What Makes the Book Stand Out?
Published by the Royal Irish Academy, the 28‑chapter work traces Ireland’s culinary journey from the Ice Age to the present day. It blends rigorous scholarship with vivid illustrations, drawing on contributions from TU Dublin staff and graduates such as Dr Elaine Mahon, Dr Brian J. Murphy, Margaret Connolly, and PhD candidates Dr Fionnán O’Connor, Dr Tara McConnell and Dr John D. Mulcahy. The visual design, crafted by Brenda Dermody of TU Dublin’s School of Art and Design, gives the book a distinctive, reader‑friendly layout.
Unlike many academic monographs, the book has resonated with the public. It won the 2024 An Post Irish Book Award for Food and Drink, sold out its initial print runs, and has been downloaded nearly 12,000 times worldwide. It also received the Food History & Heritage Award at the Irish Food Writing Awards.
Why This Award Matters for Ireland
Dr Mac Con Iomaire notes that the book demonstrates Ireland’s deep, sophisticated food culture—countering the misconception that Irish cuisine is a recent development. By documenting hunter‑gatherer societies, medieval feasting, the Great Famine, and modern culinary evolution, the volume provides a comprehensive narrative that can inform chefs, historians, and policy makers alike.
Accessing the Award‑Winning Work
The book is available for open access through the EUt+ Academic Press. Readers can download the full PDF directly from the TU Dublin repository: Download Irish Food History: A Companion. For those who prefer a physical copy, the Royal Irish Academy’s online shop offers the book for purchase.
How TU Dublin Supports Future Food Historians
Students and researchers interested in food history can explore TU Dublin’s postgraduate programmes and undergraduate courses that cover culinary studies, cultural heritage, and agricultural history. The university’s research support services also provide guidance on publishing and grant applications.
Next Steps for Readers and Scholars
Whether you are a culinary professional, a history student, or a policy maker, the book offers valuable insights into Ireland’s food legacy. To stay informed about upcoming events and publications, subscribe to TU Dublin news or contact the university’s communications team for more information.
Take action now:
- Submit your application today to join TU Dublin’s vibrant academic community.
- Schedule a free consultation to learn more about our food history courses.
- Have questions? Write to us!
- Explore our related articles for further reading.
