Show Less
Restricted access

Recalling the Celtic Tiger


Edited By Eamon Maher, Eugene O'Brien and Brian Lucey

This book looks at various effects, symptoms and consequences of the period in Irish culture known as the Celtic Tiger. It will trace the critical pathway from boom to bust – and up to the current beginnings of a similar, smaller boom – through events, personalities and products. The short entries offer a sense of the lived experience of this seismic period in contemporary Irish society.

While clearly not all aspects of the period could realistically be covered, the book does contain essential information about the central actors, events, themes, and economic trends, which are discussed in a readable and accessible manner. Each entry is linked to the overall Celtic Tiger phenomenon and its immediate aftermath.

The book also provides a comprehensive account of what happened in this period and will be a factual resource for anyone anxious to discover information on the areas most commonly connected to it. All entries are written by experts in the area. The contributors include broadcasters, economists, cultural theorists, sociologists, literary critics, journalists, politicians and writers, each of whom brings particular insights to some aspect of the Celtic Tiger.

Show Summary Details
Restricted access

Dining Out (Máirtín Mac Con Iomaire)


Máirtín Mac Con Iomaire

Dining Out

Dining out during the 1980s in Ireland could be summarised gastronomically by prawn cocktails, Chicken Maryland, Black Forest gateau and bottles of Blue Nun or Mateus Rosé. All this changed with the Celtic Tiger when the Irish public was introduced to Caesar salad, tomato and fennel bread, tapenade and Chardonnay. From 1989 to 1993, Restaurant Patrick Guilbaud was like a lone beacon of consistency in the Irish edition of the Michelin Guide. However, in 1994, five Michelin stars were awarded on the island of Ireland. Change was afoot. Many young Irish chefs and waiters emigrated during the 1980s although some, such as Kevin Thornton, Michael Clifford, Ross Lewis, Robbie Millar and Paul Rankin, returned during the late 1980s and early 1990s with knowledge of nouvelle cuisine and fusion cuisine gained in the leading restaurants of London, Paris, New York, California and Canada. They brought a new energy and confidence to the Irish restaurant industry on their return. Both Rankin and Clifford trained with the Roux Brothers in London, and Thornton with Paul Bocuse in Lyon. In 1988, Clifford left White’s on the Green in Dublin to open his own restaurant in Cork.

The late 1980s and early 1990s saw the opening of exciting new restaurants in Dublin such as The Wine Epergne (Kevin Thornton) and Clarets (Alan O’Reilly), both of which produced fine dining in difficult economic conditions. They were joined by Ernie Evans of Towers...

You are not authenticated to view the full text of this chapter or article.

This site requires a subscription or purchase to access the full text of books or journals.

Do you have any questions? Contact us.

Or login to access all content.