Dr Máirtín Mac Con Iomaire and Dr Dorothy Cashman Win International Book Award
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Irish Food History: A Companion, co-edited by Dr Máirtín Mac Con Iomaire of the School of Culinary Arts and Food Technology, and graduate Dr Dorothy Cashman, has been named Best Culinary History Book in the World at the 2025 Gourmand Awards, held during the Cascais World Food Summit in Portugal.
This global recognition highlights TU Dublin’s international leadership in culinary arts scholarship and affirms the university’s reputation as a centre of excellence in food culture, history, and academic publishing.
Dr Máirtín Mac Con Iomaire and Dr Dorothy Cashman with their An Post Irish Book Award earlier this year
Published by the Royal Irish Academy, Irish Food History: A Companion takes readers on a compelling journey through Ireland’s culinary heritage from the Ice Age to the contemporary food scene. The richly illustrated volume features contributions from TU Dublin staff and graduates, including Dr Elaine Mahon, Dr Brian J. Murphy, Margaret Connolly, current PhD candidate Fionnán O'Connor, and PhD graduates Dr Tara McConnell and Dr John D. Mulcahy. The book’s distinctive visual design is the work of Brenda Dermody from TU Dublin’s School of Art and Design.
Speaking at the award ceremony at the Estoril Congress Centre, Gourmand Awards founder Edouard Cointreau praised the publication, stating:
“Congratulations to the Royal Irish Academy, Máirtín Mac Con Iomaire and Dorothy Cashman on the publication of Irish Food History: A Companion! This expertly curated and richly illustrated volume offers an extraordinary journey through Ireland’s culinary past. With contributions from leading historians and a masterful blend of storytelling, research, and evocative descriptions, the book is a treasure for anyone passionate about food, history, and cultural heritage.”
Established in 1995, the Gourmand Awards are the only international competition dedicated to books on food and drink culture. Open to entries in all languages and involving over 200 countries annually, the awards are a global benchmark of excellence in food writing and scholarship.
Upon receiving the award, Dr Máirtín Mac Con Iomaire welcomed the award as a milestone moment for the university:
“We are overjoyed to have our book appreciated on the global stage. This accolade reflects not only the calibre of research and collaboration taking place at TU Dublin, but also the university’s growing global influence in the culinary arts.”
Irish Food History: A Companion can be purchased from the Royal Irish Academy website and all good bookshops, while a digital copy is free to download from the EUt+ Academic Press.