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Submissions from 2016

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Molecular Gastronomy: An Introduction, Roisin Burke, Alan L. Kelly, and Hervé This

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Molecular Gastronomy, Roisin Burke, Herve This, and Alan Kelly

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Effect Of Olive Mill Wastewater Phenolic Extract, Whey Protein Isolate and Xanthan Gum on the Behaviour of Olive O/W Emulsions Using Response Surface Methodology., Nicola Caporaso, Alessandro Genovese, Roisin Burke, Catherine Barry-Ryan, and Raffaele Sacchi

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Physical and Oxidative Stability of Functional olive Oil-in-Water Emulsions Formulated Using Olive Mill Wastewater and Whey Proteins, Nicola Caporaso, Alessandro Genovese, Roisin Burke, Catherine Barry-Ryan, and Raffaele Sacchi

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'Against All Odds': Head Chefs Profiled, Máirtín Mac Con Iomaire and Hannah Allen

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Setting the Irish State Table, Elaine Mahon

Submissions from 2015

Bioresponsive Antisense DNA Gold Nanobeacons as a Hybrid in Vivo Theranostics Platform for the Inhibition of Cancer Cells and Metastasis, Chenchen Bao, Joao Conde, James Curtin, Natalie Artzi, Furong Tian, and Daxiang Cui

15 Years on siRNA Delivery: Beyond the State-of-the-Art on Inorganic Nanoparticles for RNAi Therapeutics, Joao Conde, Furong Tian, Alfredo Ambrosone, Yulán Hernandez, Mark McCully, Catherine C. Berry, Pedro Baptista, Claudia Tortiglione, and Jesus M. de la Fuent

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The Science of Christmas: Dinner Table, Máirtín Mac Con Iomaire

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‘Ireland on a Plate’: Curating the 2011 State Banquet for Queen Elizabeth II, ELAINE MAHON

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The Importance of Local Area as a Motivation for Cooperation Among Rural Tourism Entrepreneurs, Ziene Mottiar

Characterization of Dielectric Barrier Discharge Atmospheric Air Cold Plasma Treated Gelatin Films, Shashi Pankaj, C. Bueno-Ferrer, N N. Misra, L. O. Neill, B.K. Tiwari, P Bourke, and P.J. Cullen

Submissions from 2014

Characterisation of Blue Whiting Skin Gelatines Extracted After Pre-Treatment With Different Organic Acids, Catherine Barry-Ryan, Zied Khiari, Daniel Rico, and Ana Belen Martin-Diana

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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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Gastro-Topogrophy: Exploring Food-Related Placenames in Ireland, Máirtín Mac Con Iomaire

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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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'Tickling the Palate' Gastronomy in Irish Literature and Culture, Máirtín Mac Con Iomaire and Eamon Maher

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Jammet's and Dublin's Haute Cuisine Restaurants, Máirtín Mac Con Iomaire and ELAINE MAHON

Enhancement of Oil Spreadability of Biscuit Surface by Nonthermal Barrier Discharge Plasma, N. Misra, Carl Sullivan, Shashi Pankaj, Laura Alvarez-Jubete, Raquel Cama, Franklyn Jacoby, and Patrick Cullen

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

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Cuisine Ireland 'APP', Dermot Seberry

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Gourmande International Book Awards 2014, Dermot Seberry

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The Link between Food Provenance and Local Producers, Dermot Seberry

Submissions from 2013

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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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About the Little Known Dining Club, ELAINE MAHON

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A French Chef, Fine China and Beef, ELAINE MAHON

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Diplomatic Dining, ELAINE MAHON

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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

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

Submissions from 2012

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

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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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Work-home Balance: a Management Perspective, Dr. Kathleen Farrell

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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

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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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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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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Creativity Can Help Your Bar, James Peter Murphy

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Driving Beer Sales Through Focused Thinking, James Peter Murphy

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Improve Your Wine Sales:Host a Wine Tasting Evening, 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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Festive Season is the Perfect Time to Pair Food with Cocktails, James Peter Murphy

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Promoting Bar Sales, 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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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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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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Returning to the Grail of Customer Knowledge, 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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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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Your Complete Liqueur Guide:a Gastronomic Resource, James Peter Murphy

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Building Your Food Business:a Practical Guide, 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