Searching for Chefs, Waiters & Restaurateurs in Edwardian Dublin
A Culinary Historian’s Experience of the 1911 Dublin Census Online
DOI:
https://doi.org/10.1558/ppc.30818Keywords:
Dublin, 1900-2000, census, hospitality workers, French haute cuisine, hospitality industryAbstract
This article looks at the development of restaurants in Dublin between 1900 and 2000, and particularly at the influence of French haute cuisine. It presents statistical evidence drawn from the National census of 1911 including information about foreign-born hospitality workers.
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