Current PhD Research Students
Diarmuid Cawley
Lecturer- School of Culinary Arts and Food Technology
Email: diarmuid.cawley@tudublin.ie
Diarmuid is the Wine & Beverage lecturer in the School of Culinary Arts & Food Technology since 2012. Having worked as a professional chef for 15 years, he then turned to wine and trained as a sommelier. He is a Certified Sommelier with the Court of Master Sommeliers and has completed the Official Sherry Educator and Spanish Wine Educator courses.
He holds a BA in Culinary Arts from TU Dublin and an MA in Anthropology of Food from SOAS in the University of London, as well as a Post Graduate Diploma in Third Level Learning and Teaching from the LTTC in TU Dublin.
His undergraduate subjects include Wine Studies, Advanced Wine Studies, and Sommelier Skills, while at master’s level he facilitates lecturers in International Trends Gastronomic Research and Publishing and Social Approaches to Wine and Beverage Culture. He is a teaching member and co-author of the MA in Gastronomy and Food Studies in TU Dublin and a member of the organising committee of the Dublin Gastronomy Symposium.
Diarmuid in interested in the complex historical and political paths and language used in the global movement of food and wine. Other areas of research have included Gender and Sexism in Wine; Food Security in Conflict Zones; Gastronomic Food Heritage; UNESCO’s Intangible Food Heritage; Food in Science Fiction and the Influence of Nutrition and Time on Contemporary Food Consumption.
Title of Research Project:
Wine Writing in Ireland: 1958 – 2008 A History
In the strictest sense wine writing is a branch of journalism but the styles of wine writing can be situated within education, travel and tourism, hospitality and food, and even commerce. In Ireland, contemporary wine writing began to emerge professionally in the late 1950s in magazines and the national press, although there were some earlier examples. This research traces how wine writing emerged and grew in Ireland during an era of social conservatism and political change, culminating in the period of aspirational upward mobility in Irish society during the Celtic Tiger. Through exploration of newspaper archives and in-depth interviews, the research reveals who were the main critical voices on wine during the period, how domestic and international factors influenced Irish wine writing, and what role wine writing played in the changes of food, dining, and culture in Ireland.
Supervisors
Dr Máirtín Mac Con Iomaire and Dr Brian J. Murphy