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Myrtle Allen (born 1924, Tivoli, Cork, County Cork), called the "renowned matriarch of Modern Irish cuisine," "the leading light of modern-day Irish cooking," and "as important to her country's cuisine as Alice Waters was to America's." 〔 is an Irish Michelin star winning head chef and co-owner of the restaurant ''The Yeats Room'' at Ballymaloe House in Shanagarry, County Cork. Besides her career in cooking, she has also been a writer, hotelier and teacher. ==Life== In 1943, Myrtle Hill married Ivan Allen, a vegetable grower, who was working at the farm ''Kinoith'' in Shanagarry. In 1947〔 the couple bought Ballymaloe House and the surrounding farm. Ivan managed the fruit and vegetable farm and worked on Kinoith, while his wife took care of the children and the manor.〔(The emergence, development and influence of French Haute Cuisine on public dining in Dublin restaurants 1900–2000: an oral history. Thesis DIT by Mairtin Mac Con Iomaire, 2009. 3 downloadable volumes. ). Part 2, pp. 459–462〕 Later, in 1958, Ivan Allen inherited Kinoith from Wilson Strangman, the deceased owner. As her husband was a successful grower of fruit and vegetables, she had an abundance of fresh products in her kitchen. Under the guidance of her husband, an avid gourmet, she learned to cook by taking cooking courses at the School of Commerce and self-study. By 1962, she was cookery correspondent of the ''Irish Farmers Journal''. Originally the ''Irish Farmers Journal'' was a publication of Macra na Feirme. Myrtle Allen was very active in this young farmers' organisation, eventually becoming "Vice President for the Munster Region" of the "National Council" of Macra na Feirme in 1959. A bid for the presidency in 1963 was unsuccessful.〔''A voice for the country – 50 years of Macra na Feirme''; by Jim Miley; pp. 191–2 (1994)〕 In 1964, she decided to start a restaurant in her own dining room dubbed ''The Yeats Room''.〔 Her philosophy of using local artisanal ingredients and changing her menu daily to reflect the best offerings of the season was "revolutionary at the time."〔 Later she changed a few unused rooms into rooms for a guesthouse, which grew into the hotel Ballymaloe is today. By the 1960s she and her sous-chef, Darina O'Connell, started giving courses in cooking. Later Darina, by then married to Myrtle's son Tim Allen, moved the cookery classes to ''Kinoith'' under the name of Ballymaloe Cookery School. In 1986 Myrtle Allen was part of founding Euro-toques International and founder of Euro-toques Ireland. Euro-toques is an organisation of professional cooks promoting and protecting Europe's culinary heritage, and defending the quality of local and carefully cooked food.〔(About Euro-Toques )〕 She served as president of the international body from 1994 to 1997.〔(【引用サイトリンク】url=http://euro-toques.org/index.php?option=com_content&view=article&id=94&Itemid=240 )〕 Myrtle Allen's husband Ivan died in 1998. In 2013 Myrtle Allen was the subject of a doumentary, Myrtle Allen: A Life in Food, which aired on RTÉ Television.〔(【引用サイトリンク】url=http://www.rte.ie/tv/programmes/alifeinfood.html )〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Myrtle Allen」の詳細全文を読む スポンサード リンク
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