Journal articles on the topic 'Radcliffe College. Class of 1962'

This article explores the implications of social class background in the lives of women who attended Radcliffe College in the late 1940s and in the early 1960s. Viewing social classes as “cultures” with implications for how individuals understand their worlds, we examined social class background and cohort differences in women's experiences at Radcliffe, their adult life patterns, their constructions of women's roles, and the influence of the women's movement in their lives. Results indicated that women from working-class backgrounds in both cohorts felt alienated at Radcliffe. Cohort differences, across social class, reflected broad social changes in women's roles in terms of the rates of divorce, childbearing, level of education, and career activity. There were few social class-specific social changes, but there were a number of social class differences among the women in the Class of 1964. These differences suggested that women from working-class backgrounds viewed women's marital role with some suspicion, whereas women from middle- and upper-class backgrounds had a more positive view. Perhaps for this reason, working-class women reported that the women's movement confirmed and supported their skeptical view of middle-class gender norms.

In the Fall of 1962, high school seniors Leon Zachery and Deitra Caul submitted applications for the Philadelphia City Scholarship competition. Both students excelled in high school, but both Zachery, whose mother worked in childcare, and Caul, whose mother did clerical work for the Presbyterian Life Magazine, feared that without outside assistance they would not be able to afford college tuition. In the letter supporting his application, Zachery's biology teacher at West Philadelphia high school described him as a “serious young man” who “knows a great deal about various subjects that is not required study… [and] seems to have become well-read from his intensive study.” “He is an exceptional boy [who] I feel should go to college or it would be a dreadful waste,” the teacher concluded. Caul's guidance counselor, William Cannady, offered a similar appraisal. Cannady, one of the first black high school teachers in Philadelphia, noted that Deitra Caul graduated first in her class at Gratz high school and “participated extensively in extra-curricular activities without any loss in academic status.” “It would be tragic,” Cannady wrote, “if Miss Caul had to forgo college because of a lack of finances.” With stellar academic records and demonstrated financial need, Zachery and Caul were among the forty-nine City Scholarship winners in 1962–1963, and the only two African-American students so selected.

Gertrude stein wrote the twenty-five-page manuscript “the modern jew who has given up the faith of his fathers can reasonably and consistently believe in isolation” for a composition class at Radcliffe College in 1896, when she was twenty-two years old. The essay is distinctly occasional and reads like an early work. It is, nonetheless, one of the few known pieces in which Stein treats directly the question of Jewish identity and the only one to link that question to a specifically political description of the public sphere. The manuscript thus sheds a remarkable light on a number of the most contested questions in studies of Stein's life and works—the problem of her later protofascist political allegiances, of her sense of her exiled Americanness, and of her treatment of writing as an asemantic medium for sketching mobile identities.

Gertrude stein wrote the twenty-five-page manuscript “the modern jew who has given up the faith of his fathers can reasonably and consistently believe in isolation” for a composition class at Radcliffe College in 1896, when she was twenty-two years old. The essay is distinctly occasional and reads like an early work. It is, nonetheless, one of the few known pieces in which Stein treats directly the question of Jewish identity and the only one to link that question to a specifically political description of the public sphere. The manuscript thus sheds a remarkable light on a number of the most contested questions in studies of Stein's life and works—the problem of her later protofascist political allegiances, of her sense of her exiled Americanness, and of her treatment of writing as an asemantic medium for sketching mobile identities.

There is a humorous old anecdote, told perhaps to greatest effect by the American novelist David Foster Wallace (1962–2006) to open his speech to the graduating class of Kenyon College in 2003: There are these two young fish swimming along, and they happen to meet an older fish swimming the other way, who nods at them and says, “Morning, boys, how's the water?” And the two young fish swim on for a bit, and then eventually one of them looks over at the other and then goes, “What the hell is water?”

I began to study philosophy at the same time that I began to study dance, at college in the early 1980s. Both of these choices surprised me at first, as I had originally planned to study politics and become a civil rights lawyer after college. I see now that these two areas of inquiry were routes toward figuring out how to bridge the divides between my academic self and my increasingly explosive physicality. Figuratively as well as literally divided into day and night, my academic experience and the club scene I thrived in were separated by geographic distance and differing class values—a study in the cultural bifurcation produced by the hierarchies of brain and brawn. But these body/mind boundaries were always porous for me, and they became increasingly so as I explored the epistemological origins of the Cartesian split in my survey of Western philosophy course while also taking my first modern dance class. My desire was to become both verbally and physically articulate, and I savored those moments when vague impulses or ideas found the right expressive gesture or crucial wording. By the time I was a senior, I was choreographing a quartet and writing a thesis on Maurice Merleau-Ponty's Phenomenology of Perception (1962). Somewhere along the way, philosophy and dance leaned into one another, beginning a duet that would lead to a life spent thinking and moving.

John Dyson was born on the 7th January 1941 in Meltham Mills, West Yorkshire, England, and later grew up in Harrogate and Leeds. The proudest moment of John's early life was meeting Freddie Trueman, who became one of the greatest fast bowlers of English cricket. John used a state scholarship to study at Kings College London, after hearing a radio lecture by D. M. McKay. He received a first class BSc Special Honours Degree in Physics in 1962, and began a Ph.D. at the University of Manchester Department of Astronomy after being attracted to astronomy by an article of Zdenek Kopal in the semi-popular journal New Scientist. John soon started work with Franz Kahn, and studied the possibility that the broad emission lines seen from the Orion Nebula were due to flows driven by the photoevaporation of neutral globules embedded in a HII region. John's thesis was entitled “The Age and Dynamics of the Orion Nebula“ and he passed his oral examination on 28th February 1966.

Abstract. Robin Charles (Ignatius) Whatley was born a ‘Man of Kent’ in 1936. He was educated at Ashford Grammar School, where an inspiring teacher, Frank Kenworthy, stimulated a series of pupils to become earth scientists, for example, John Catt (University College London), Roy Clements (Leicester University), Ron Cook (recently Vice Chancellor of York University) and Chris Wilson (Open University). Following a varied post-school career as a farmer (1954), National Serviceman (1955–1957), and inshore fisherman based at Christchurch, Hampshire (1957–1959), Robin joined Hull University to read Geology. He graduated with a First Class Honours Degree in 1962, one of the first two ever to be awarded by the department. An interest in Micropalaeontology, in particular ostracods, became apparent during undergraduate years and formed part of his BSc dissertation. A further three years at Hull followed, funded by the Department of Scientific and Industrial Research (DSIR, fore-runner of the modern research councils), leading to the award of a PhD degree in 1966 for a thesis on British Callovian and Oxfordian ostracods, carried out under the supervision of John Neale. As a mature student Robin felt it to be his duty to write stern letters to DSIR pointing out the shortcomings of its procedures and officials, and he was somewhat surprised when, visiting DSIR for a Post-Doctoral Fellowship interview, he discovered that his letters were regularly pinned to the staff notice board to be read by all. As it turned out a Fellowship was not required, as Robin was appointed Assistant Lecturer in Geology . . .

Pál Kozma, a scientist famous throughout Europe for his work on vines, was born into a poor peasant family in the small village of Gyulaháza in Szabolcs-Szatmár-Bereg County in Eastern Hungary on 11 July 1920. Despite his thirst for knowledge, he was obliged to interrupt his studies on several occasions due to the poverty of his family, and it was not until 1947 that he finally graduated from the University of Agriculture with a first class honours degree in agriculture, specialising in horticulture and vine-growing. The following year he obtained his teaching diploma, again with first-class honours. In 1947 he started work as an assistant inspector of viticulture in Tarcal, later moving to the Technical College for Horticulture and Viticulture in Miklóstelep, where he was employed as a teacher and viticulture inspector. From 1949 onwards he worked in the Department of Viticulture at the Faculty of Horticulture and Viticulture of the University of Agricultural Sciences, filling the post of Head of Department from 1960 until he retired in 1990. From 1962-1965 he was Vice-Rector of the University, followed by six years as Rector from 1965-1971. The basic and applied research he carried out from 1948 onwards gave a new direction to viticulture. His field of research included the flowering biology of the vine (flower morphology, histology, divergence and evolution of flower types, special types of fertilisation and grape formation in various flower types, light and electron microscope studies on morphological traits), vine breeding through selection and crossing (intra- and interspecific hybrids of white and red wine grapes and table grape varieties), leaf analysis for the study of the organic and mineral metabolism of vines and the diagnosis of optimum nutrient supplies, transpiration, the physiological effects of cultivation and pruning methods, the physiology of vine branches, improved technologies for the cultivation of table grapes, and the history of viticulture. In addition to the success he achieved in scientific research, he was also an excellent teacher. His students left the university with a high standard of knowledge and many of them distinguished themselves in later life. In recognition of his achievements he was given many awards, including the State Prize in 1975 and the Order of the Hungarian Republic in 1990. He received a prize from the publishers for his books entitled "Table Grapes" in 1962 and "Vines and Their Cultivation I-II" in 1994. He also received a number of international awards, including the OIV Prize (1964, 1994), the Humboldt Memorial Plaque (1968) and the Hegel Medal, Berlin (1970). He was a member of the Editorial Committee of Acta Agronomica Hungarica from 1967 to 1994 and Chief Editor from 1995 to 2000. Those who were privileged to know Pál Kozma found him to be a good-humoured and extremely well-informed man, with an enormous thirst for new knowledge and the determination which had stood him in good stead in his rise from the depths of poverty to the heights of an academic career. He was not only highly intelligent, but also extremely hard-working, never allowing difficulties to hinder him in his quest for knowledge. He will be sadly missed, but his influence will remain with us in his books and in the work of the experts he trained so well.

This essay is a section of a larger study funded in part by a Culinary Research Award from Radcliffe College 'to document Sayer's social concerns by analyzing each of his major cookbooks and specifying the dietary characteristics of each'. The three books were, as explained in the essay, directed at different audiences, and Joyce Toomre believes that a systematic comparison of them as regards range of recipes, variety of ingredients, methods of preparation and language of instruction will throw light, from an unusual angle, on the class structure of mid-Victorian society. The present essay, after introductory material, carries out such a comparison for soups.

Peter Brian Medawar was born in 1915 in Rio de Janeiro. His father, Nicholas Agnatius, was a Brazilian businessman of Lebanese extraction, and his mother Edith Muriel Dowling, British. He was educated at Marlborough College and Magdalen College, Oxford, where he took a first-class degree in zoology in 1936 and D.Sc. in 1947. At Oxford he was successively a Christopher Welch Scholar and senior-demi of Magdalen, a senior research fellow of St John’s, and a fellow by special election of Magdalen. From 1947 to 1951 he was Mason Professor of Zoology in the University of Birmingham, from 1951 to 1962 Jodrell Professor of Zoology and Comparative Anatomy in University College London, and from 1962 to 1971 Director of the National Institute for Medical Research, Mill Hill. From 1971 to 1986 he worked in the Medical Research Council (MRC) Clinical Research Centre, Harrow. He was elected to the Royal Society in 1949; he was awarded a C.B.E. in 1958, a knighthood in 1965, a C.H. in 1972, and an O.M. in 1981, as well as honorary degrees too numerous to mention. In 1960, jointly with MacFarlane Burnet, he received the Nobel Prize for Medicine, for the discovery of immunological tolerance. Medawar enjoyed great fame as a popularizer and philosopher of science, through his books, numerous articles (cited here only as the collected volumes which contain a selection) and broadcasts. He had a powerfully dramatic presence, much wit, and deep insight into the hopes of his audience.

Dans le lexique des anthropologues, le mot identité est apparu bien plus tard que le mot culture. Mais depuis quelques décennies, alors que divers anthropologues se sont presque vantés de soumettre à une forte critique et même de rejeter leur ancien concept de culture, l'identité a acquis un usage de plus en plus étendu et prépondérant, parallèlement à ce qui s'est passé dans d'autres sciences humaines et sociales, ainsi que dans le langage de la politique et des médias. Nombreux sont ceux dans les sciences sociales qui s'accordent pour dire que le concept d'identité a commencé à s'affirmer à partir des années soixante du siècle dernier. Il est habituel de placer le point de départ dans les travaux du psychologue Erik Erikson (1950 ; 1968), qui considérait l'adolescence comme la période de la vie la plus caractérisée par des problèmes d'identité personnelle. Cette reconstruction est devenue un lieu commun des sciences humaines et sociales du XXe siècle, et pour cette raison, elle nécessite quelques ajustements. Par exemple, le sociologue américain Robert E. Park (1939) utilisait déjà, à la fin des années 1930, le terme identité, en rapport avec ceux d'unité, d'intégrité, de continuité, pour décrire la manière dont les communautés et les familles se maintiennent dans le temps et l'espace. En ce qui concerne l'anthropologie, un examen rapide permet de constater que l'identité a déjà été utilisée dans les années 1920 par Bronislaw Malinowski d'une manière qui n'était pas du tout sporadique. Dans ses textes sur les Trobriandais – comme par exemple La vie sexuelle des Sauvages du Nord-Ouest de la Mélanésie (1930) – il parle de l'identité du dala, ou matrilignage, en référence à la « substance » biologique dont il est fait, une substance qui se transmet de génération en génération dans la lignée maternelle. Ce n’est peut-être pas par hasard que le terme identité fut ensuite appliqué par Raymond Firth, dans We, the Tikopia (1936), pour affirmer la continuité dans le temps du clan, et que Siegfried Nadel dans The Foundations of Social Anthropology (1949) parle explicitement de l’identité des groupes sociaux grâce auxquels une société s’articule. La monographie The Nuer (1940) d'Edward E. Evans-Pritchard confirme que l’on a fait de l’identité un usage continu et, en apparence, sans problèmes dans l'anthropologie sociale britannique sous l’influence de Malinowski. Dans ce texte fondamental, l’identité est attribuée aux clans, à chacune des classes d'âge et même à l'ensemble de la culture nuer, que les Nuer considèrent eux-mêmes comme unique, homogène et exclusive, même si le sentiment de la communauté locale était « plus profond que la reconnaissance de l'identité culturelle » (Evans-Pritchard 1975: 176). Par contre, l’autre grand anthropologue britannique, Alfred R. Radcliffe-Brown, qui était particulièrement rigoureux et attentif aux concepts que l'anthropologie devait utiliser (selon M.N. Srinivas, il « prenait grand soin de l'écriture, considérant les mots comme des pierres précieuses » 1973 : 12), il est resté, probablement pour cette raison, étranger au recours au terme d'identité. S’il fait son apparition dans son célèbre essai consacré à la structure sociale de 1940, c’est uniquement lorsqu'il fait référence à l'utilisation approximative de ce concept par Evans-Pritchard. Il soutient que certains anthropologues (y compris Evans-Pritchard) utilisent l’expression « structure sociale » uniquement pour désigner la persistance des groupes sociaux (nations, tribus, clans), qui gardent leur continuité (continuity) et leur identité (identity), malgré la succession de leurs membres (Radcliffe-Brown 1952 : 191). Son utilisation du terme identité ne se justifie ainsi que parce qu’il cite la pensée d'Evans-Pritchard presque textuellement. On a également l’impression que Radcliffe-Brown évite d’adopter le concept d’identité, utilisé par ses collègues et compatriotes, parce que les termes de continuité (continuity), de stabilité (stability), de définition (definiteness), de cohérence (consistency) sont déjà suffisamment précis pour définir une « loi sociologique » inhérente à toute structure sociale (Radcliffe-Brown 1952 : 45). Qu’est-ce que le concept d'identité ajouterait, sinon un attrait presque mystique et surtout une référence plus ou moins subtile à l'idée de substance, avec la signification métaphysique qu’elle implique? Radcliffe-Brown admet que la persistance des groupes dans le temps est une dimension importante et inaliénable de la structure sociale. Mais se focaliser uniquement sur la stabilité donne lieu à une vision trop étroite et unilatérale : la structure sociale comprend quelque chose de plus, qui doit être pris en compte. Si l’on ajoute le principe d’identité à la stabilité, à la cohérence et à la définition, ne risque-t-on pas de détourner l’attention de l’anthropologue de ce qui entre en conflit avec la continuité et la stabilité? Radcliffe-Brown a distingué entre la structure sociale (social structure), sujette à des changements continus, tels que ceux qui se produisent dans tous les organismes, et la forme structurale (structural form), qui « peut rester relativement constante pendant plus ou moins une longue période » (Radcliffe-Brown 1952 : 192). Même la forme structurale – a-t-il ajouté – « peut changer » (may change); et le changement est parfois graduel, presque imperceptible, alors que d’autres fois, il est soudain et violent, comme dans le cas des révolutions ou des conquêtes militaires. Considérant ces deux niveaux, la forme structurale est sans aucun doute le concept qui se prêterait le mieux à être associé à l'identité. Mais l’identité appliquée à la forme structurale ne nous aiderait certainement pas à appréhender avec précision les passages graduels, les glissements imprévus ou, au contraire, certaines « continuités de structure » qui se produisent même dans les changements les plus révolutionnaires (Radcliffe-Brown 1952 : 193). Bref, il est nécessaire de disposer d’une instrumentation beaucoup plus raffinée et calibrée que la notion d’identité, vague et encombrante, pour saisir l’interaction incessante et subtile entre continuité et discontinuité. On sait que Radcliffe-Brown avait l'intention de construire une anthropologie sociale rigoureuse basée sur le modèle des sciences naturelles. Dans cette perspective, l'identité aurait été un facteur de confusion, ainsi qu'un élément qui aurait poussé l'anthropologie naissante vers la philosophie et l'ontologie plutôt que vers la science. Alors que Radcliffe-Brown (décédé en 1955) avait réussi à éviter le problème de l'identité en anthropologie, Lévi-Strauss sera contraint de l'affronter ouvertement dans un séminaire proposé, conçu et organisé par son assistant philosophe Jean-Marie Benoist au Collège de France au milieu des années soixante-dix (1974-1975). Quelle stratégie Lévi-Strauss adopte-t-il pour s'attaquer à ce problème, sans se laisser aller à la « mode » qui, entre-temps, avait repris ce concept (Lévi-Strauss 1977 : 11)? La première étape est une concession : il admet que l’identité est un sujet d’ordre universel, c’est-à-dire qu’elle intéresse toutes les disciplines scientifiques, ainsi que « toutes les sociétés » étudiées par les ethnologues, et donc aussi l’anthropologie « de façon très spéciale » (Lévi-Strauss 1977 : 9). Pour Lévi-Strauss, les résultats suivants sont significatifs: i) aucune des sociétés examinées – même si elles constituent un petit échantillon – ne tient « pour acquise une identité substantielle » (Lévi-Strauss 1977 : 11), c’est-à-dire qu’il ne fait pas partie de leur pensée de concevoir l'identité en tant que substance ou la substance en tant que source et principe d'identité; ii) toutes les branches scientifiques interrogées émettent des doutes sur la notion d'identité et en font le plus souvent l'objet d'une « critique très sévère » (Lévi-Strauss 1977 : 11); iii) il est possible de constater une analogie entre le traitement réservé à l’identité de la part des « sociétés exotiques » examinées et les conceptions apparues dans les disciplines scientifiques (Lévi-Strauss 1977 : 11); iv) cela signifie alors que la « foi » que « nous mettons encore » sur l’identité doit être considérée comme « le reflet d'un état de civilisation », c'est-à-dire comme un produit historique et culturel transitoire, dont la « durée » peut être calculée en « quelques siècles » (Lévi-Strauss 1977 : 11) ; v) que nous assistons à une crise contemporaine de l'identité individuelle, en vertu de laquelle aucun individu ne peut se concevoir comme une « réalité substantielle », réduit qu’il est à une « fonction instable », à un « lieu » et à un « moment » éphémères d’« échanges et de conflits » auxquelles concourent des forces d’ordre naturel et historique (1977 : 11). Ceci fait dire à Lévi-Strauss que « quand on croit atteindre l'identité, on la trouve pulvérisée, en miettes » (in Benoist 1977 : 209), tout en constatant dans le même mouvement que, tant dans les sociétés examinées que dans les sciences interrogées, nous assistons à la négation d'une « identité substantielle » et même à une attitude destructrice qui fait « éclater » l’identité « en une multiplicité d’éléments ». Dans un cas comme dans l'autre, on arrive à « une critique de l’identité », plutôt qu’« à son affirmation pure et simple » (in Benoist et Lévi-Strauss 1977 : 331). Pourtant, nous ne pouvons pas oublier que Lévi-Strauss était parti d'une concession, c’est-à-dire de l'idée que nous ne pouvions pas nous passer du thème de l'identité : c'est quelque chose qui concerne d'une manière ou d'une autre toutes les sociétés, les sociétés exotiques étudiées par les anthropologues et les communautés scientifiques qui se forment dans la civilisation contemporaine. Lévi-Strauss aurait pu développer plus profondément et de manière plus radicale l’argument présenté au point iv), à savoir que l’identité est une croyance (voire une foi), produit d’une période historique de notre civilisation. Mieux encore, étant donné que les autres sociétés d’une part et nos sciences de l’autre « la soumettent à l’action d’une sorte de marteau-pilon », c’est-à-dire qu’elles la font « éclater » (in Benoist 1977 : 309), nous aussi nous pourrions finalement nous en débarrasser. Lévi-Strauss sent bien, cependant, la différence entre sa propre position et celle du public qui a participé au séminaire, beaucoup plus enclin à donner du poids et un sens à l'identité. Pour cette raison, il offre un compromis (un compromis kantien, pourrait-on dire), qui consiste à détacher la notion d’identité de celle de substance et à penser l’identité comme « une sorte de foyer virtuel auquel il nous est indispensable de nous référer pour expliquer un certain nombre de choses, mais sans qu’il ait jamais d’existence réelle » (in Benoist et Lévi-Strauss 1977 : 332). Si nous l’interprétons bien, c'est comme si Lévi-Strauss avait voulu dire à ses collègues anthropologues : « Voulez-vous vraiment utiliser le concept d'identité? » Au moins, sachez que cela ne fait jamais référence à une expérience réelle : c’est peut-être une aspiration, une affirmation, une manière de représenter des choses, auxquelles rien de réel ne correspond. Avec ce compromis, Lévi-Strauss semble finalement attribuer à l'identité une sorte de citoyenneté dans le langage des anthropologues. Cependant, même comme un feu virtuel, où se trouve l'idée d'identité : dans la tête des anthropologues, qui utilisent ce concept pour représenter des sociétés dans leur unité et leur particularité, ou dans la tête des groupes sociaux lorsqu'ils se représentent leur culture? Revenons à l'exemple de Malinowski et des Trobriandais. C'est Malinowski qui interprète le veyola, la substance biologique du matrilignage (dala), en termes d'identité, et établit un lien entre identité et substance. Parler de l'identité du dala, surtout si elle est soutenue par le concept de substance (c'est-à-dire quelque chose qui se perpétue avec le temps et qui est complet en soi, de sorte qu'il ne dépend de rien de ce qui lui est extérieur, selon la définition classique d'Aristote), finit par obscurcir la pensée plus profonde des Trobriandais, c’est-à-dire l’incomplétude structurelle du dala. Il ne suffit pas de naître dans le dala et de recevoir le veyola de la mère. Le veyola n'est pas une substance identitaire, mais une matière sans forme qui doit être modelée par l’intervention du tama ou tomakava, c'est-à-dire « l'étranger », avec lequel la mère est mariée et qui est proprement le modeleur, celui qui aide les enfants de son partenaire à grandir, à prendre un visage, une personnalité, non pas en assumant une identité, mais par une participation progressive à des relations sociales (Weiner 1976). Malgré l’utilisation extensive du terme identité dans leurs descriptions ethnographiques et leurs réflexions théoriques, les anthropologues feraient bien de se demander s’il est vraiment approprié de conserver ce concept dans leur boîte à outils ou s’il ne convient pas de considérer l’identité comme une modalité de représentation historiquement et culturellement connotée. L'auteur de cette entrée a tenté de démontrer que l'identité en tant que telle n'existe pas, sauf en tant que mode de représentation que les anthropologues peuvent rencontrer dans telle ou telle société (Remotti 2010). Toutes les sociétés, dans leur ensemble ou dans leurs éléments constitutifs, ressentent les besoins suivants : stabilité, continuité, permanence, cohérence d’un côté, spécificité, certitude et définissabilité de l’autre. Mais, comme l’a suggéré Radcliffe-Brown, les réponses à ces besoins sont toujours relatives et graduelles, jamais complètes, totales et définitives. Nous pourrions également ajouter que ces besoins sont toujours combinés avec des besoins opposés, ceux du changement et donc de l'ouverture aux autres et au futur (Remotti 1996 : 59-67). Autrement dit, les sociétés ne se limitent pas à être soumises au changement, mais le recherchent et l’organisent en quelque manière. Il peut y avoir des sociétés qui donnent des réponses unilatérales et qui favorisent les besoins de fermeture plutôt que d’ouverture, et d’autres le contraire. Si ce schéma est acceptable, alors on pourrait dire que l'identité – loin d'être un outil d'investigation – apparaît au contraire comme un thème et un terrain important de la recherche anthropologique. En retirant l'identité de leur boîte à outils, prenant ainsi leurs distances par rapport à l'idéologie de l'identité (un véritable mythe de notre temps), les anthropologues ont pour tâche de rechercher quelles sociétés produisent cette idéologie, comment elles construisent leurs représentations identitaires, pour quelles raisons, causes ou buts elles développent leurs croyances (même leur « foi » aveugle et aveuglante) en l’identité. Nous découvrirons alors que nous-mêmes, Occidentaux et modernes, nous avons construit, répandu, exporté et inculqué au monde entier des mythes et des concepts identitaires. Nous l’avons fait à partir de l’État-nation aux frontières rigides et insurpassables, de l’idéologie clairement identitaire qu’est le racisme, et pour terminer de la racialisation de la culture qui exalte les traditions locales ou nationales comme substances intouchables, dont la pureté est invoquée et qu’on entend défendre de toutes les manières contre les menaces extérieures. Passée au niveau du discours social et politique, l'identité révèle tôt toute la violence impliquée dans la coupure des liens et des connexions entre « nous » et les « autres ». Comme le disait Lévi-Strauss (et aussi Hegel avant Lévi-Strauss), à l'identité « ne correspond en réalité aucune expérience » (in Benoist et Lévi-Strauss 1977 : 332). Mais les effets pratiques de cette représentation n'appartiennent pas au monde des idées : ils sont réels, souvent insupportablement réels.

Inculturation emerged as a result of paradigm shifts in the missionary outlook of the Church necessitated by a heightened sense of culture, especially the plurality of cultures. This outlook saw culture as a tool for the transmission of the Gospel message to different frontiers. In view of this, dialogue with culture has passed from being an exception to the rule to becoming normative. Inculturation is a complex process, which must be undertaken gradually and critically. Overall, it aims to incarnate the Gospel in every culture by maintaining a healthy balance between tradition and progress. In this paper, the method of inculturation that is highlighted is the one developed by Charles Kraft and Anscar Chupungco known as “dynamic equivalence,” which seeks to build a “communicational bridge” between the Gospel message and human experience. This paper, therefore, embarks upon the discussion of faith-culture dialogue, keeping in mind Church’s efforts to proclaim the message of the Gospel: first, by first tracing the historical development of Inculturation, highlighting the Church’s disposition towards faith culture dialogue; second, by discussing the nature and dynamics of inculturation, focusing on its essential characteristics; and lastly, delineating the process of inculturation, which underscores dynamic equivalence as method. References Acevedo, Marcelo S.J., Inculturation and the Challenge of Modernity. Rome: Pontifical Gregorian University, 1982. Alberigo, Giuseppe “The Announcement of the Council: From Security of the Fortress to the Lure of Quest,” in History of Vatican II, 1 Announcing and Preparing Vatican II: Toward a New Era in Catholicism, ed. Giuseppe Alberigo and Joseph A. Komonchak. Maryknoll, NY: Orbis. 1-54. Aleaz, K.P. “The Theology of Inculturation Re-Examined,” Asia Journal of Theology 25, 2 (2011):232. Amalorpavadass, D.S. “Indian Culture. Integrating Cultural Elements into Spirituality” in Indian Christian Spirituality ed. By D.S. Amalorpvadass, Bangalore: NBCLC, 1982, 100. Arbuckle, Gerard A. “Christianity, Identity, and Cultures: A Case Study” The Australasian Catholic Report (January, 2013): 41-43. Arbuckle, Gerard Earthing the Gospel: An Inculturation Handbook for the Pastoral Worker. Maryknoll, New York: Orbis Books, 1990. Arevalo, Catalino “Inculturation in the Church: The Asian Context,” Landas 25 (2011): 83-134. Arrupe, P. 1978, “Letter to the Whole Society on Inculturation” Aixala (ed.) 3, 172-181. Barnes, Michael SJ, Theology and the Dialogue of Religions. Cambridge: Cambridge Unviersity Press, 2002. Bevans, Stephen SVD. “Revisiting Mission as Vatican II: Theology and Practice for Today’s Mission Church” Theological Studies 74 (2013): 26. Chupungco, Anscar. “Two Methods of Liturgical Inculturation: Creative Assimilation and Dynamic Equivalence” in Liturgy for the Filipino Church: A Collection of Talks of Anscar J. Chupungco, OSB given at the National Meeting of Diocesan Directors of Liturgy (1986-2004), ed. Josefina M. Manabat, SLD. Mendiola. Manila: San Beda College, Graduate School of Liturgy, 2004. 18-33. Chupungco, Anscar Liturgies of the Future: the Process and Methods of Inculturation. Collegeville Minnesota: A Pueblo Book, 1989. Chupungco, Anscar. “Liturgy and Inculturation,” East Asian Pastoral Review 18 (1981): 264. Costa R.O. (ed.) One Faith, Many Cultures: Inculturation, Indigenization, and Contextualization. Maryknoll: NY Orbis, 1988. Chupungco, Anscar in “Liturgy and Inculturation,” East Asian Pastoral Review 18 (1981): 264. De la Rosa, Rolando V. Beginnings of the Filipino Dominicans: History of the Filipinization of the Religious Orders in the Philippines, Revised Edition. Manila: UST Publishing House, 1990. De Mesa, Jose M. Why Theology is Never Far from Home. Manila: De La Salle University Press, Inc., 2003. Eilers, Franz-Josef. Communicating Between Cultures: An Introduction to Intercultural Communication. Fourth Updated Edition. Manila: Logos, Divine Word Publication, 2012. Federation of Asian Bishops’ Conferences, Resource Manual for Catholics in Asia: Dialogue. Thailand: FABC-OEIA, 2001. Follo, Francesco “Inculturation and Interculturality in John Paul II and Benedict XVI.” Retrieved 5 February 2014 from http://www.oasiscenter.eu/articles/interreligious-dialogue/2010/03/29/inculturation-and-interculturality-in-john-paul-ii-and-benedict-xvi quoting Ratzinger’s speech during the 25th anniversary of the John Paul II Institute for Studies on Marriage and Family, 11 May 2006. Genero, Bartolome. ed. Inculturazione della fede: Sagi Interdisciplinarii. Naple: Edizioni ehoniane, 1981. Gorski, John F. M.M., “Christology, Inculturation, and Their Missiological Implications: A Latin American Perspective,” International Bulletin of Missionary Research 28, 2 (2004): 61, Javier, Edgar G. SVD, Dialogue: Our Mission Today. Quezon City: Claretian Publication and ICLA Publications, 2006. Jeremiah, Anderson “Inculturation: A Sub-Altern Critique of K.P. Aleaz’ ‘Indian Christian Vedanta,’ The Asia Journal of Theology 21, 2. (October 2007): 398-411. Kraft, Charles H. Christianity in Culture: A Study in Biblical Theologizing in Cross-Cultural Perspective. New York: Orbis Books, 1980. Kroeger, James, H., “The Faith-Culture Dialogue in Asia: Ten FABC Insights on Inculturation,” oletin Eclesiastico de Filipinas 85, 870 (2009): 7-28. Masson, Joseph ‘L Église ouverte ser le monde’in NRT, 84 (1962) 1038. Mercado, Leonardo N. Inculturation and Filipino Theology, Asia Pacific Missiological Series 2. Manila: Divine Word Publication, 1992. Mercado, Leonardo N. Elements of Filipino Theology. Tacloban City, Philippines: Divine Word University, 1975. Mitchell, Nathan “Culture, Inculturation, and Sacrosanctum Concilium,” Worship 77, 2 (March 2003): 171-181. Pietrzak, Daniel Interculturality and Internationality: A Utopia or a Constructive Tension for a Franciscan Missiology? Retrieved September 9, 2014 from http://www2.ofmconv.pcn.net/docs/en/general/miscon06_india/Interculturality%20and%20Internationality%20%20a%20utopia%20or%20a%20constructive%20tension%20for%20a%20Franciscan%20Missiology.pdf Radcliffe, Timothy. “Inculturation,” Review for Religious (Sept – Oct 1994): 646-657. Schreiter, Robert. “The Legacy of St. Francis Xavier: Inculturation of the Gospel Then and Now” East Asian Pastoral Review 44 (2007): 17-31. Schreiter, Robert J. Constructing Local Theologies. Maryknoll, New York: Orbis Books, 1993. Shorter, Aylward Toward a Theology of Inculturation. Eugene, Oregon: Wipf and Stock Publishers, 1999. Stanley, Brian. “Inculturation: Historical Background, Theological Foundations and Contemporary Questions,” Transformation 24, 1 (January 2007): 21-27. Timoner, Gerard F. “Intercultural Theology as a Way of Doing Theology” in Philippiniana Sacra XLI, 121 (January-April, 2006): 75-46. Timoner, Gerard. “Theology of Inculturation: A Critical Appraisal,” Philippiniana Sacra XL no. 119 (2005): 322-325. Ustorf, Werner “The Cultural Origins of Intercultural Theology” Mission Studies 25 (2008): 229-251. Wijsen, Frans “Intercultural Theology” Exchange 30, 3 (2001): 222-230.

IntroductionCulinary education in Ireland has long been influenced by culinary education being delivered in catering colleges in the United Kingdom (UK). Institutionalised culinary education started in Britain through the sponsorship of guild conglomerates (Lawson and Silver). The City & Guilds of London Institute for the Advancement of Technical Education opened its central institution in 1884. Culinary education in Ireland began in Kevin Street Technical School in the late 1880s. This consisted of evening courses in plain cookery. Dublin’s leading chefs and waiters of the time participated in developing courses in French culinary classics and these courses ran in Parnell Square Vocational School from 1926 (Mac Con Iomaire “The Changing”). St Mary’s College of Domestic Science was purpose built and opened in 1941 in Cathal Brugha Street. This was renamed the Dublin College of Catering in the 1950s. The Council for Education, Recruitment and Training for the Hotel Industry (CERT) was set up in 1963 and ran cookery courses using the City & Guilds of London examinations as its benchmark. In 1982, when the National Craft Curriculum Certification Board (NCCCB) was established, CERT began carrying out their own examinations. This allowed Irish catering education to set its own standards, establish its own criteria and award its own certificates, roles which were previously carried out by City & Guilds of London (Corr). CERT awarded its first certificates in professional cookery in 1989. The training role of CERT was taken over by Fáilte Ireland, the State tourism board, in 2003. Changing Trends in Cookery and Culinary Textbooks at DIT The Dublin College of Catering which became part of the Dublin Institute of Technology (DIT) is the flagship of catering education in Ireland (Mac Con Iomaire “The Changing”). The first DIT culinary award, was introduced in 1984 Certificate in Diet Cookery, later renamed Higher Certificate in Health and Nutrition for the Culinary Arts. On the 19th of July 1992 the Dublin Institute of Technology Act was enacted into law. This Act enabled DIT to provide vocational and technical education and training for the economic, technological, scientific, commercial, industrial, social and cultural development of the State (Ireland 1992). In 1998, DIT was granted degree awarding powers by the Irish state, enabling it to make major awards at Higher Certificate, Ordinary Bachelor Degree, Honors Bachelor Degree, Masters and PhD levels (Levels six to ten in the National Framework of Qualifications), as well as a range of minor, special purpose and supplemental awards (National NQAI). It was not until 1999, when a primary degree in Culinary Arts was sanctioned by the Department of Education in Ireland (Duff, The Story), that a more diverse range of textbooks was recommended based on a new liberal/vocational educational philosophy. DITs School of Culinary Arts currently offers: Higher Certificates Health and Nutrition for the Culinary Arts; Higher Certificate in Culinary Arts (Professional Culinary Practice); BSc (Ord) in Baking and Pastry Arts Management; BA (Hons) in Culinary Arts; BSc (Hons) Bar Management and Entrepreneurship; BSc (Hons) in Culinary Entrepreneurship; and, MSc in Culinary Innovation and Food Product Development. From 1942 to 1970, haute cuisine, or classical French cuisine was the most influential cooking trend in Irish cuisine and this is reflected in the culinary textbooks of that era. Haute cuisine has been influenced by many influential writers/chefs such as Francois La Varenne, Antoine Carême, Auguste Escoffier, Ferand Point, Paul Bocuse, Anton Mosiman, Albert and Michel Roux to name but a few. The period from 1947 to 1974 can be viewed as a “golden age” of haute cuisine in Ireland, as more award-winning world-class restaurants traded in Dublin during this period than at any other time in history (Mac Con Iomaire “The Changing”). Hotels and restaurants were run in the Escoffier partie system style which is a system of hierarchy among kitchen staff and areas of the kitchens specialising in cooking particular parts of the menu i.e sauces (saucier), fish (poissonnier), larder (garde manger), vegetable (legumier) and pastry (patissier). In the late 1960s, Escoffier-styled restaurants were considered overstaffed and were no longer financially viable. Restaurants began to be run by chef-proprietors, using plate rather than silver service. Nouvelle cuisine began in the 1970s and this became a modern form of haute cuisine (Gillespie). The rise in chef-proprietor run restaurants in Ireland reflected the same characteristics of the nouvelle cuisine movement. Culinary textbooks such as Practical Professional Cookery, La Technique, The Complete Guide to Modern Cooking, The Art of the Garde Mange and Patisserie interpreted nouvelle cuisine techniques and plated dishes. In 1977, the DIT began delivering courses in City & Guilds Advanced Kitchen & Larder 706/3 and Pastry 706/3, the only college in Ireland to do so at the time. Many graduates from these courses became the future Irish culinary lecturers, chef-proprietors, and culinary leaders. The next two decades saw a rise in fusion cooking, nouvelle cuisine, and a return to French classical cooking. Numerous Irish chefs were returning to Ireland having worked with Michelin starred chefs and opening new restaurants in the vein of classical French cooking, such as Kevin Thornton (Wine Epergne & Thorntons). These chefs were, in turn, influencing culinary training in DIT with a return to classical French cooking. New Classical French culinary textbooks such as New Classical Cuisine, The Modern Patisserie, The French Professional Pastry Series and Advanced Practical Cookery were being used in DIT In the last 15 years, science in cooking has become the current trend in culinary education in DIT. This is acknowledged by the increased number of culinary science textbooks and modules in molecular gastronomy offered in DIT. This also coincided with the launch of the BA (Hons) in Culinary Arts in DIT moving culinary education from a technical to a liberal education. Books such as The Science of Cooking, On Food and Cooking, The Fat Duck Cookbook and Modern Gastronomy now appear on recommended textbooks for culinary students.For the purpose of this article, practical classes held at DIT will be broken down as follows: hot kitchen class, larder classes, and pastry classes. These classes had recommended textbooks for each area. These can be broken down into three sections: hot kitche, larder, and pastry. This table identifies that the textbooks used in culinary education at DIT reflected the trends in cookery at the time they were being used. Hot Kitchen Larder Pastry Le Guide Culinaire. 1921. Le Guide Culinaire. 1921. The International Confectioner. 1968. Le Repertoire De La Cuisine. 1914. The Larder Chef, Classical Food Preparation and Presentation. 1969. Patisserie. 1971. All in the Cooking, Books 1&2. 1943 The Art of the Garde Manger. 1973. The Modern Patissier. 1986 Larousse Gastronomique. 1961. New Classic Cuisine. 1989. Professional French Pastry Series. 1987. Practical Cookery. 1962. The Curious Cook. 1990. Complete Pastrywork Techniques. 1991. Practical Professional Cookery. 1972. On Food and Cooking. The Science and Lore of the Kitchen. 1991. On Food and Cooking: The Science and Lore of the Kitchen. 1991 La Technique. 1976. Advanced Practical Cookery. 1995. Desserts: A Lifelong Passion. 1994. Escoffier: The Complete Guide to the Art of Modern Cookery. 1979. The Science of Cooking. 2000. Culinary Artistry. Dornenburg, 1996. Professional Cookery: The Process Approach. 1985. Garde Manger, The Art and Craft of the Cold Kitchen. 2004. Grande Finales: The Art of the Plated Dessert. 1997. On Food and Cooking: The Science and Lore of the Kitchen. 1991. The Science of Cooking. 2000. Fat Duck Cookbook. 2009. Modern Gastronomy. 2010. Tab.1. DIT Culinary Textbooks.1942–1960 During the first half of the 20th century, senior staff working in Dublin hotels, restaurants and clubs were predominately foreign born and trained. The two decades following World War II could be viewed as the “golden age” of haute cuisine in Dublin as many award-wining restaurants traded in the city at this time (Mac Con Iomaire “The Emergence”). Culinary education in DIT in 1942 saw the use of Escoffier’s Le Guide Culinaire as the defining textbook (Bowe). This was first published in 1903 and translated into English in 1907. In 1979 Cracknell and Kaufmann published a more comprehensive and update edited version under the title The Complete Guide to the Art of Modern Cookery by Escoffier for use in culinary colleges. This demonstrated that Escoffier’s work had withstood the test of the decades and was still relevant. Le Repertoire de La Cuisine by Louis Saulnier, a student of Escoffier, presented the fundamentals of French classical cookery. Le Repertoire was inspired by the work of Escoffier and contains thousands of classical recipes presented in a brief format that can be clearly understood by chefs and cooks. Le Repertoire remains an important part of any DIT culinary student’s textbook list. All in the Cooking by Josephine Marnell, Nora Breathnach, Ann Mairtin and Mor Murnaghan (1946) was one of the first cookbooks to be published in Ireland (Cashmann). This book was a domestic science cooking book written by lecturers in the Cathal Brugha Street College. There is a combination of classical French recipes and Irish recipes throughout the book. 1960s It was not until the 1960s that reference book Larousse Gastronomique and new textbooks such as Practical Cookery, The Larder Chef and International Confectionary made their way into DIT culinary education. These books still focused on classical French cooking but used lighter sauces and reflected more modern cooking equipment and techniques. Also, this period was the first time that specific books for larder and pastry work were introduced into the DIT culinary education system (Bowe). Larousse Gastronomique, which used Le Guide Culinaire as a basis (James), was first published in 1938 and translated into English in 1961. Practical Cookery, which is still used in DIT culinary education, is now in its 12th edition. Each edition has built on the previous, however, there is now criticism that some of the content is dated (Richards). Practical Cookery has established itself as a key textbook in culinary education both in Ireland and England. Practical Cookery recipes were laid out in easy to follow steps and food commodities were discussed briefly. The Larder Chef was first published in 1969 and is currently in its 4th edition. This book focuses on classical French larder techniques, butchery and fishmongery but recognises current trends and fashions in food presentation. The International Confectioner is no longer in print but is still used as a reference for basic recipes in pastry classes (Campbell). The Modern Patissier demonstrated more updated techniques and methods than were used in The International Confectioner. The Modern Patissier is still used as a reference book in DIT. 1970s The 1970s saw the decline in haute cuisine in Ireland, as it was in the process of being replaced by nouvelle cuisine. Irish chefs were being influenced by the works of chefs such as Paul Boucuse, Roger Verge, Michel Guerard, Raymond Olivier, Jean & Pierre Troisgros, Alain Senderens, Jacques Maniere, Jean Delaveine and Michel Guerard who advanced the uncomplicated natural presentation in food. Henri Gault claims that it was his manifesto published in October 1973 in Gault-Millau magazine which unleashed the movement called La Nouvelle Cuisine Française (Gault). In nouvelle cuisine, dishes in Carème and Escoffier’s style were rejected as over-rich and complicated. The principles underpinning this new movement focused on the freshness of ingredients, and lightness and harmony in all components and accompaniments, as well as basic and simple cooking methods and types of presentation. This was not, however, a complete overthrowing of the past, but a moving forward in the long-term process of cuisine development, utilising the very best from each evolution (Cousins). Books such as Practical Professional Cookery, The Art of the Garde Manger and Patisserie reflected this new lighter approach to cookery. Patisserie was first published in 1971, is now in its second edition, and continues to be used in DIT culinary education. This book became an essential textbook in pastrywork, and covers the entire syllabus of City & Guilds and CERT (now Fáilte Ireland). Patisserie covered all basic pastry recipes and techniques, while the second edition (in 1993) included new modern recipes, modern pastry equipment, commodities, and food hygiene regulations reflecting the changing catering environment. The Art of the Garde Manger is an American book highlighting the artistry, creativity, and cooking sensitivity need to be a successful Garde Manger (the larder chef who prepares cold preparation in a partie system kitchen). It reflected the dynamic changes occurring in the culinary world but recognised the importance of understanding basic French culinary principles. It is no longer used in DIT culinary education. La Technique is a guide to classical French preparation (Escoffier’s methods and techniques) using detailed pictures and notes. This book remains a very useful guide and reference for culinary students. Practical Professional Cookery also became an important textbook as it was written with the student and chef/lecturer in mind, as it provides a wider range of recipes and detailed information to assist in understanding the tasks at hand. It is based on classical French cooking and compliments Practical Cookery as a textbook, however, its recipes are for ten portions as opposed to four portions in Practical Cookery. Again this book was written with the City & Guilds examinations in mind. 1980s During the mid-1980s, many young Irish chefs and waiters emigrated. They returned in the late-1980s and early-1990s having gained vast experience of nouvelle and fusion cuisine in London, Paris, New York, California and elsewhere (Mac Con Iomaire, “The Changing”). These energetic, well-trained professionals began opening chef-proprietor restaurants around Dublin, providing invaluable training and positions for up-and-coming young chefs, waiters and culinary college graduates. The 1980s saw a return to French classical cookery textbook such as Professional Cookery: The Process Approach, New Classic Cuisine and the Professional French Pastry series, because educators saw the need for students to learn the basics of French cookery. Professional Cookery: The Process Approach was written by Daniel Stevenson who was, at the time, a senior lecturer in Food and Beverage Operations at Oxford Polytechnic in England. Again, this book was written for students with an emphasis on the cookery techniques and the practices of professional cookery. The Complete Guide to Modern Cooking by Escoffier continued to be used. This book is used by cooks and chefs as a reference for ingredients in dishes rather than a recipe book, as it does not go into detail in the methods as it is assumed the cook/chef would have the required experience to know the method of production. Le Guide Culinaire was only used on advanced City & Guilds courses in DIT during this decade (Bowe). New Classic Cuisine by the classically French trained chefs, Albert and Michel Roux (Gayot), is a classical French cuisine cookbook used as a reference by DIT culinary educators at the time because of the influence the Roux brothers were having over the English fine dining scene. The Professional French Pastry Series is a range of four volumes of pastry books: Vol. 1 Doughs, Batters and Meringues; Vol. 2 Creams, Confections and Finished Desserts; Vol. 3 Petit Four, Chocolate, Frozen Desserts and Sugar Work; and Vol. 4 Decorations, Borders and Letters, Marzipan, Modern Desserts. These books about classical French pastry making were used on the advanced pastry courses at DIT as learners needed a basic knowledge of pastry making to use them. 1990s Ireland in the late 1990s became a very prosperous and thriving European nation; the phenomena that became known as the “celtic tiger” was in full swing (Mac Con Iomaire “The Changing”). The Irish dining public were being treated to a resurgence of traditional Irish cuisine using fresh wholesome food (Hughes). The Irish population was considered more well-educated and well travelled than previous generations and culinary students were now becoming interested in the science of cooking. In 1996, the BA (Hons) in Culinary Arts program at DIT was first mooted (Hegarty). Finally, in 1999, a primary degree in Culinary Arts was sanctioned by the Department of Education underpinned by a new liberal/vocational philosophy in education (Duff). Teaching culinary arts in the past had been through a vocational education focus whereby students were taught skills for industry which were narrow, restrictive, and constraining, without the necessary knowledge to articulate the acquired skill. The reading list for culinary students reflected this new liberal education in culinary arts as Harold McGee’s books The Curious Cook and On Food and Cooking: The Science and Lore of the Kitchen explored and explained the science of cooking. On Food and Cooking: The Science and Lore of the Kitchen proposed that “science can make cooking more interesting by connecting it with the basic workings of the natural world” (Vega 373). Advanced Practical Cookery was written for City & Guilds students. In DIT this book was used by advanced culinary students sitting Fáilte Ireland examinations, and the second year of the new BA (Hons) in Culinary Arts. Culinary Artistry encouraged chefs to explore the creative process of culinary composition as it explored the intersection of food, imagination, and taste (Dornenburg). This book encouraged chefs to develop their own style of cuisine using fresh seasonal ingredients, and was used for advanced students but is no longer a set text. Chefs were being encouraged to show their artistic traits, and none more so than pastry chefs. Grande Finale: The Art of Plated Desserts encouraged advanced students to identify different “schools” of pastry in relation to the world of art and design. The concept of the recipes used in this book were built on the original spectacular pieces montées created by Antoine Carême. 2000–2013 After nouvelle cuisine, recent developments have included interest in various fusion cuisines, such as Asia-Pacific, and in molecular gastronomy. Molecular gastronomists strive to find perfect recipes using scientific methods of investigation (Blanck). Hervè This experimentation with recipes and his introduction to Nicholos Kurti led them to create a food discipline they called “molecular gastronomy”. In 1998, a number of creative chefs began experimenting with the incorporation of ingredients and techniques normally used in mass food production in order to arrive at previously unattainable culinary creations. This “new cooking” (Vega 373) required a knowledge of chemical reactions and physico-chemical phenomena in relation to food, as well as specialist tools, which were created by these early explorers. It has been suggested that molecular gastronomy is “science-based cooking” (Vega 375) and that this concept refers to conscious application of the principles and tools from food science and other disciplines for the development of new dishes particularly in the context of classical cuisine (Vega). The Science of Cooking assists students in understanding the chemistry and physics of cooking. This book takes traditional French techniques and recipes and refutes some of the claims and methods used in traditional recipes. Garde Manger: The Art and Craft of the Cold Kitchen is used for the advanced larder modules at DIT. This book builds on basic skills in the Larder Chef book. Molecular gastronomy as a subject area was developed in 2009 in DIT, the first of its kind in Ireland. The Fat Duck Cookbook and Modern Gastronomy underpin the theoretical aspects of the module. This module is taught to 4th year BA (Hons) in Culinary Arts students who already have three years experience in culinary education and the culinary industry, and also to MSc Culinary Innovation and Food Product Development students. Conclusion Escoffier, the master of French classical cuisine, still influences culinary textbooks to this day. His basic approach to cooking is considered essential to teaching culinary students, allowing them to embrace the core skills and competencies required to work in the professional environment. Teaching of culinary arts at DIT has moved vocational education to a more liberal basis, and it is imperative that the chosen textbooks reflect this development. This liberal education gives the students a broader understanding of cooking, hospitality management, food science, gastronomy, health and safety, oenology, and food product development. To date there is no practical culinary textbook written specifically for Irish culinary education, particularly within this new liberal/vocational paradigm. There is clearly a need for a new textbook which combines the best of Escoffier’s classical French techniques with the more modern molecular gastronomy techniques popularised by Ferran Adria. References Adria, Ferran. Modern Gastronomy A to Z: A Scientific and Gastronomic Lexicon. London: CRC P, 2010. Barker, William. The Modern Patissier. London: Hutchinson, 1974. Barham, Peter. The Science of Cooking. Berlin: Springer-Verlag, 2000. Bilheux, Roland, Alain Escoffier, Daniel Herve, and Jean-Maire Pouradier. Special and Decorative Breads. New York: Van Nostrand Reinhold, 1987. Blanck, J. "Molecular Gastronomy: Overview of a Controversial Food Science Discipline." Journal of Agricultural and Food Information 8.3 (2007): 77-85. Blumenthal, Heston. The Fat Duck Cookbook. London: Bloomsbury, 2001. Bode, Willi, and M.J. Leto. The Larder Chef. Oxford: Butter-Heinemann, 1969. Bowe, James. Personal Communication with Author. Dublin. 7 Apr. 2013. Boyle, Tish, and Timothy Moriarty. Grand Finales, The Art of the Plated Dessert. New York: John Wiley, 1997. Campbell, Anthony. Personal Communication with Author. Dublin, 10 Apr. 2013. Cashman, Dorothy. "An Exploratory Study of Irish Cookbooks." Unpublished M.Sc Thesis. Dublin: Dublin Institute of Technology, 2009. Ceserani, Victor, Ronald Kinton, and David Foskett. Practical Cookery. London: Hodder & Stoughton Educational, 1962. Ceserani, Victor, and David Foskett. Advanced Practical Cookery. London: Hodder & Stoughton Educational, 1995. Corr, Frank. Hotels in Ireland. Dublin: Jemma, 1987. Cousins, John, Kevin Gorman, and Marc Stierand. "Molecular Gastronomy: Cuisine Innovation or Modern Day Alchemy?" International Journal of Hospitality Management 22.3 (2009): 399–415. Cracknell, Harry Louis, and Ronald Kaufmann. Practical Professional Cookery. London: MacMillan, 1972. Cracknell, Harry Louis, and Ronald Kaufmann. Escoffier: The Complete Guide to the Art of Modern Cookery. New York: John Wiley, 1979. Dornenburg, Andrew, and Karen Page. Culinary Artistry. New York: John Wiley, 1996. Duff, Tom, Joseph Hegarty, and Matt Hussey. The Story of the Dublin Institute of Technology. Dublin: Blackhall, 2000. Escoffier, Auguste. Le Guide Culinaire. France: Flammarion, 1921. Escoffier, Auguste. The Complete Guide to the Art of Modern Cookery. Ed. Crachnell, Harry, and Ronald Kaufmann. New York: John Wiley, 1986. Gault, Henri. 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