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Mairtin Mac Con Iomaire
Lecturer and Researcher
School of Culinary Arts and Food Technology

Mairtin is a lecturer in Culinary Arts. He has 15 years experience working as a chef both in Ireland and abroad and is a keen contributor on food in the media. His main areas of lecturing are in Culinary Arts Performance (theory and practice) and Restaurant Production. Mairtin is involved in consultancy work with both the Food Product Development Centre and the Tourism Research Centre focusing on providing short courses for industry and in assessing and improving catering systems for industry. Mairtin is a regular contributor at the Oxford Symposium on Food and Cookery where he has presented and published papers on the history of Irish cuisine. Mairtin's current PhD research is entitled The Emergence and Development of French Cuisine in Dublin 1900 - 2000.


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