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Submissions from 2014

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Culinary Internship and the European Mobility Action Plan: Part One, Frank Cullen

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Culinary Internship and the European Mobility Action Plan Part Two: Towards an Understanding of the Culinary Life and Internship, Frank Cullen

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Identified by Taste: The Chef as Artist?, Máirtín Mac Con Iomaire

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Material Culture: A Review of the 2013 Oxford Symposium on Food and Cookery, Máirtín Mac Con Iomaire

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Applications of Cold Plasma Technology in Food Packaging, Shashi Kishor Pankaj, C. Bueno-Ferrer, N. N. Misra, V. Milosavljević, C. P. O’Donnell, Paula Bourke, Kevin Keener, and P. J. Cullen

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Surface, Thermal and Antimicrobial Release Properties of Plasma-Treated Zein Films, Shashi Kishor Pankaj, C. Bueno-Ferrer, N. N. Misra, Luke O'Neill, A. Jiménez, Paula Bourke, and Patrick Cullen

Submissions from 2013

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Structure Elucidation of ACE-inhibitory and Antithrombotic Peptides Isolated from Mackerel Skin Gelatine Hydrolysates, Zied Khiari (Thesis), Daniel Rico, Catherine Barry-Ryan, and Ana Belen Martin-Diana

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Another Comic Food Song: The Irish Jubilee, Máirtín Mac Con Iomaire

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Public Dining in Dublin: the History and Evolution of Gastronomy and Commercial Dining 1700-1900, Máirtín Mac Con Iomaire

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Towards a Structured Approach to Reading Historic Cookbooks, Máirtín Mac Con Iomaire

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Formation and Stability of an Oil in Water Emulsion Containing Lecithin, Xanthan Gum and Sunflower Oil, Mark Traynor, Roisin Burke, Jesus Maria Frias, Edurne Gaston, and Catherine Barry-Ryan

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Sensory and chemical interactions of food pairings (basmati rice, bacon and extra virgin olive oil) with banana, Mark P. Traynor, Roisin Burke, Maurice G. O'Sullivan, John Hannon, and Catherine Barry-Ryan

Submissions from 2012

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The Development of Molecular Gastronomy as a Subject Discipline at the Dublin Institute of Technology, Roisin Burke, Pauline Danaher, and Mark Traynor

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An Investigation in the Development of Europe's Erasmus Internship Policy, Frank Cullen

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A Rough Look at the Shifting Effects on Learning Through Student Work Placement, Frank Cullen

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Restaurant Selection in Dublin, Frank Cullen

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Women are the Dominant Decision Makers when Selecting Restaurants to Dine, Frank Cullen

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Chef Liam Kavanagh (1926-2011), Máirtín Mac Con Iomaire

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Coffee Culture in Dublin: a Brief History, Máirtín Mac Con Iomaire

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From Galway to Soho, Máirtín Mac Con Iomaire

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Selecting Trainers to Successfully Manage Food Safety, James Peter Murphy

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Response Surface Methodology Guided Release of Two Acetate Volatiles From an Oil-in-Water Emulsion, Mark Traynor, Roisin Burke, and Catherine Barry-Ryan

Submissions from 2011

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The EU Erasmus Mundus Program: The Master's Degree in Food Innovation and Product Design (Partners: Dublin Institute of Technology, AgroParisTech, University of Naples and University of Lund), Roisin Burke

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The EU Erasmus Mundus Program:The Master’s Degree in Food Innovation and Product Design (Partners: Dublin Institute of Technology, AgroParisTech, University of Naples and University of Lund), Roisin Burke

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Molecular Gastronomy in Ireland, Roisin Burke, Mark Traynor, and Juan Valverde

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Do Organic Cherry Vine Tomatoes Taste Better Than Conventional Cherry Vine Tomatoes? A Sensory and Instrumental Comparative Study from Ireland, Clare Gilsenan, Roisin Burke, and Catherine Barry-Ryan

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The Extraction of Gelatine from Mackerel (Scomber scombrus) Heads with the use of Different Organic Acids, Zied Khiari, Daniel Rico, Ana Belen Martin-Diana, and Catherine Barry-Ryan

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Culinary voices: perspectives from Dublin restaurants, Máirtín Mac Con Iomaire

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The Changing Geography and Fortunes of Dublin Haute Cuisine Restaurants, 1958-2008, Máirtín Mac Con Iomaire

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Irish Culinary Manuscripts and Printed Books:a Discussion, Máirtín Mac Con Iomaire and Dorothy Cashman

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Irish Corned Beef: A Culinary History, Máirtín Mac Con Iomaire and Pádraic Óg Gallagher

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Leitrim Chefs Produce Lavish Irish Banquet at Oxford Symposium, Máirtín Mac Con Iomaire and Pádraic Óg Gallagher

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Royal Pomp: Viceregal Celebrations and Hospitaity in Georgian Dublin, Máirtín Mac Con Iomaire and Tara Kellaghan

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The Current State of Cooking in Ireland: The Relationship between Cooking Skills and Food Choice, Máirtín Mac Con Iomaire and John Lydon

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Driving Beer Sales Through Focused Thinking, James Murphy

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Improve Your Wine Sales:Host a Wine Tasting Evening, James Peter Murphy

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Creativity Can Help Your Bar, James Peter Murphy

Submissions from 2010

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Phenomenological Views and Analysis of Culinary Arts Student Attitudes to National and International Internships: The “Nature of Being” Before, During, and After International Internship, Frank Cullen

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The Pig in Irish Cuisine and Culture, Máirtín Mac Con Iomaire

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A Masters Guide to New Zealand Wines, James Peter Murphy

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Cocktails Tools, Techniques & Recipes, James Peter Murphy

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Correctness and Creativity:The Cornerstone of Classic Cocktails, James Peter Murphy

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Fire Safety Strategy, James Peter Murphy

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Improving Customer Service – The Mystery Shopper Approach, James Peter Murphy

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Inclusion for Customer with Disabilities, James Peter Murphy

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Irish Bartenders Tour Holland, James Peter Murphy

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Meeting the Trades:Educational Needs, James Peter Murphy

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Molecular Mixology:the New Frontier for Cocktails, James Peter Murphy

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Shooters:Mini Marvels of the Bar, James Peter Murphy

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The Right Menu Can Deliver Great Food Profits, James Peter Murphy

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Time to Plan your Change Strategy, James Peter Murphy

Submissions from 2009

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The Language of Food: A Review of the 2009 Oxford Symposium on Food and Cookery, Máirtín Mac Con Iomaire

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The Potato in Irish Cuisine and Culture, Máirtín Mac Con Iomaire and Pádraic Óg Gallagher

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Bar Design:Form meets Function, James Peter Murphy

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Commitment Equals Success in Cocktail Making, James Peter Murphy

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Festive Season is the Perfect Time to Pair Food with Cocktails, James Peter Murphy

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Managing Food Costs Means Improved Profitability, James Peter Murphy

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Professional Bodies Can Benefit your Career, James Peter Murphy

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Promoting Bar Sales, James Peter Murphy

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Returning to the Grail of Customer Knowledge, James Peter Murphy

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Service Essential to the Late Night Experience, James Peter Murphy

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Strong Merchandising Can Drive Sales, James Peter Murphy

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Strong Merchandising Can Drive Sales, James Peter Murphy

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The Importance of Cellar Safety, James Peter Murphy

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The Personality Factor, James Peter Murphy

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The Uniform:a combination of Style and Philosophy, James Peter Murphy

Submissions from 2008

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1911 Census Facility on Edwardian Restaurant Workers in Dublin, Máirtín Mac Con Iomaire

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Searching for Chefs, Waiters and Restaurateurs in Edwardian Dublin: A Culinary Historian's Experience of the 1911 Dublin Census Online, Máirtín Mac Con Iomaire

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Understanding the Heat - Mentoring: A Model for Nurturing Culinary Talent, Máirtín Mac Con Iomaire

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Building Your Food Business:a Practical Guide, James Peter Murphy

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Cocktails for Pleasure and Profit, James Peter Murphy

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Conflict and Violence Prevention, James Peter Murphy

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Delivering Beer Sales Opportunities, James Peter Murphy

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Fire Safety:the Concern of All, James Peter Murphy

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Insurance Remains a Vital Concern, James Peter Murphy

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Never Underestimate the Importance of Planning, James Peter Murphy

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Overcoming Staff Fraud and Dishonesty, James Peter Murphy

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Planning for the Leisure Euro, James Peter Murphy

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The Flexible Workforce, James Peter Murphy

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Your Complete Liqueur Guide:a Gastronomic Resource, James Peter Murphy

Submissions from 2007

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Theories of Learning and Curriculum Design - Key Positionalities and their Relationships, Tony Cunningham, Julie Gannon, Mary Kavanagh, John Greene, Louise Reddy, and Laurence Whitson

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Food and Morality: To Eat or Not to Eat?, Máirtín Mac Con Iomaire

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Bartending as a Career, James Peter Murphy

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Beers Straight from the Bottle, James Peter Murphy

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Classic Cocktail Guide, James Peter Murphy

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Creating Memorable Gastronomic Experiences, James Peter Murphy

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Delivered with Quality, James Peter Murphy

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Effective Staff Management, James Peter Murphy

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Managing a Flexible Workforce, James Peter Murphy

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Managing the Price Factor, James Peter Murphy

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Managing the Responsible Service of Alcohol, James Peter Murphy

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Promoting a Cultural Diverse Workforce, James Peter Murphy

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Stock Management Vital to Maintaining Profits, James Peter Murphy

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The New World of Signature Cocktails, James Peter Murphy

Submissions from 2006

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Designing Dining, Máirtín Mac Con Iomaire

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Osteria di Passignano, Máirtín Mac Con Iomaire

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Capturing the Capital in the Irish Pub Experience, James Peter Murphy

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Customer Care, James Peter Murphy

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Glassware Management, James Peter Murphy

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Health and Safety in the Bar Trade, James Peter Murphy