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In this eleventh episode of Joy and Jargon, we explore the rich and flavourful world of culinary language with a true expert.

Dr. Máirtín Mac Con Iomaire, Chair of the MA in Gastronomy and Food Studies at Technological University Dublin (TU Dublin), joins us to unpack the fascinating jargon of the food industry. From classic French terms like mise en place, chaud to the language of modern gastronomy, menus, and food criticism, this episode reveals how precise, and sometimes poetic, culinary vocabulary really is.

We also discuss how French has shaped professional kitchens worldwide and why mastering this specialised language is essential for anyone working in food, whether in restaurants, food writing, or food studies.

TU Dublin’s MA in Gastronomy and Food Studies is one of Ireland’s leading postgraduate programmes in the field, combining academic research with practical food culture, history, and sustainability. The programme is based at the university’s vibrant campus and regularly collaborates with Dublin’s dynamic food scene.

As we head into May 2026, Dublin will host several exciting culinary events, including the Dublin Gastronomy Symposium, Dr. Mac Con Iomaire shares his insights on what to expect and how the language of food will be front and centre.

Whether you work in hospitality, study food, or simply love good cooking and great conversation, this episode is packed with flavour and stories to spice up your day!