Join us for Culture Night at The Metropole Hotel
Regina Sexton of UCC, food writer, food historian, broadcaster and cook will be delivering a talk on Oysters: raw, pickled and cooked. A history of oysters and seafood cookery in Ireland.
Regina has been researching and publishing in the area of Irish food and culinary history since 1993. Her research interests include food and identity, food and tradition and food in the Irish country house. She has published widely at academic and popular levels. Her publications include A Little History of Irish Food (Gill and Macmillan, 1998) and Ireland’s Traditional Foods (Teagasc, 1997). Regina holds a post-graduate degree from the Department of History, University College, Cork and a Certificate in Food and Wine from the Ballymaloe Cookery School (2002).
Tickets include complimentary access to the talk hosted in the Beckett Suite at The Metropole Hotel.
Fri Sep. 217:00 pm - 8:00 pm
The Metropole Hotel ,