UCC appoints Darina Allen as adjunct professor
Darina Allen: 'Food education has been at the heart of my work in both formal and informal settings for over 40 years. Picture: Eddie O'Hare
Renowned Cork chef Dr Darina Allen has been appointed as an adjunct professor to Adult Continuing Education, and the Department of Folklore and Ethnology at University College Cork (UCC).
The Ballymaloe Cookery School founder's new role will benefit students of UCC’s Masters in Food Studies and the Irish Foodways Programme.
According to UCC, “as a champion of Irish food,” Dr Allen will bring her “extensive food knowledge” and “in-depth understanding” of the Irish food system to the course.
The Masters programme, which has run since 2019, has seen successive cohorts of students professionalise their knowledge of economic, political, social, and cultural aspects of Irish food and food production.
The UCC programme provides an in-depth analysis of Irish food culture by exploring how the food system works; analysing the environmental dimensions of food production; examining aspects of nutrition and health, alongside providing a deep exploration of Irish food history, folklore, tradition, and heritage.
Dr Allen said: “I am honoured to be appointed as adjunct professor to UCC’s food studies programme.
“Food education has been at the heart of my work in both formal and informal settings for over 40 years.
“The cookery school provides students with essential life skills to choose and control how they build relationships with food and food producers.”
Dr Allen said it is “very encouraging” to see that academic institutions are slowly beginning to realise “the crucial role that food education plays in the health of the students".
“Our energy, vitality, and ability to concentrate and achieve is influenced by the food we eat,” she added.
According to Dr Allen, powerful education results are best produced by “combining the academic with the practical” and she is “eager to contribute such insights to UCC’s master’s programme".
“I hope this reciprocal relationship will be of benefit to both our institutions,” she added.
Director of Adult Continuing Education, Dr Séamus Ó Tuama, said he is thrilled to have “one of Ireland’s most esteemed food advocates” join the team at UCC.
He said:
To mark her appointment, the Ballymaloe Cookery School founder will host her inaugural lecture at the university on Wednesday, June 5, at 6.30pm.
The lecture, entitled ‘Do we know the story behind the food we eat?’, is free to attend and open to the public, but is already booked out.
Her appointment coincides with the 100th anniversary of the birth of Michelin star winner, Myrtle Allen, and the 60th anniversary of the opening of the Yeats Room restaurant in Ballymaloe House.
Myrtle Allen, Darina’s mother-in-law, was the head chef and co-owner of The Yeats Room. She died in 2018.
To celebrate both anniversaries, the lecture on Wednesday will be followed by a panel discussion on Myrtle’s contribution to Irish food and cooking, with panellists Rory O’Connell of Ballymaloe Cookery School, Wendy Whelan of Ballymaloe House, and Ballymaloe House executive head chef, Dervilla O’Flynn.
Earlier this month, the reported that accumulated profits at the renowned Ballymaloe Cookery School climbed to €2.9m last year.
The Cork cookery school, based in Shanagarry, sits on a 100-acre organic farm, and Darina Allen is the majority shareholder.
In April, Ballymaloe Cookery School came into the spotlight after Oscar-winning actor Kate Winslet enrolled in a two-and-a-half-day course with TV chef and bestselling cookbook author, Rachel Allen.
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