UCC acquires archive of Irish food pioneer Myrtle Allen
It features daily menus and inherited family recipe books, with clippings of restaurant reviews and letters of advice to young chefs served on the side, all garnished with photographs and files reflecting her wide range of personal interests.
The vast Myrtle Allen archive, which spans a century, has now been acquired by University College Cork (UCC) which it hopes will inspire and guide study on her remarkable influence on Irish food culture.
