Grant Activity: The grantee will collaborate in the School of Culinary Arts' ongoing review, teaching and research activities and will bring an American dimension to the development of an Irish gastronomic culture which is a central objective of the school. The grantee will contribute to seminars (approximately 4 hours per week, 15 participants) and to final year honors undergraduate theses for the B.A. culinary arts, B.S. food and beverage culinary management, and the M.S. in culinary innovation and food product development. (See www.dit.ie/DIT/tourismfood/culinary/courses.html for details of programs.) The grantee will collaborate on the development of a professional doctorate in culinary arts and a master's in gastronomy. The grantee will be encouraged and supported to develop research that reflects the school and grantee's shared areas of interest. (See www.dit.ie/DIT/tourismfood/culinary/index.html for the school's current research priorities).
Specialization(s): Gastronomy, culinary performing arts, food health, nutrition and wellness, food product development, culinary entrepreneurship and management
Additional Qualifications: Ph.D. in Culinary Arts or cognate area.
Location: Dublin Institute of Technology
Length of Grant: 5 months or 9 months
Starting Date: September 2009 or January 2010
Comments: Letter of invitation recommended. Contact Aodan O'Cearbhaill, School of Culinary Arts and Food Technology, Faculty of Tourism and Food, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1; aodan.ocearbhaill@dit.ie; tel: 00353.1.4024344; www.dit.ie/DIT/tourismfood/culinary/index.html. The school defines the culinary arts as the study of food, gastronomy and cookery utilizing a knowledge-based, multidisciplinary approach underpinned by intellectual rigor and requiring the learner to reflect as well as to practice.
