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Submissions from 2023

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Creating an emulsion from onions, Roisin Burke

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The examination of potato starch granules under the microscope, Roisin Burke

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Chefs’ Perspectives of Failures in Foodservice Kitchens, part 2: A phenomenological Exploration of the Consequences and Handling of Food Production Failure, Mohamed Fawzi Afifi, J.J. Healy, and Mairtin Mac Con Iomaire

Submissions from 2022

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Developing a Customised Note by Note Prototype Recipe Which Can be 3D Printed, Roisin Burke and Pauline Danaher

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Exploring Vulnerability and Risk in an Action Research Writing Group: A Cooperative Inquiry, David Coghlan, Vivienne Brady, Denise O'Leary, and Geralyn Hynes

Submissions from 2021

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How Irish Food Criticism Reflected and Helped Shape a Changing Nation, 1988-2008, Diarmuid Cawley and Claire O' Mahony

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Exploring and Exploiting the Dynamics of Networks in Complex Applied Research Projects: A Reflection on Learning in Action, Paul Coughlan, David Coghlan, Clare Rigg, and Denise O'Leary

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Food and the Irish Short Story Imagination, Anke Klitzing

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‘Gilded Gravel in the Bowl’: Ireland’s Cuisine and Culinary Heritage in the Poetry of Seamus Heaney, Anke Klitzing

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Chefs’ Perspectives of Failures in Foodservice Kitchens, Part 1: A phenomenological exploration of the concepts, types, and causes of food production failure, Máirtín Mac Con Iomaire, JJ Healy, and Mohamed Fawzi Afiffi

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Reimagining Irish Food Ways For The Twenty-First Century, Mairtin Mac Con Iomaire and Lillis Laoire

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Exploring Evidence of Lost and Forgotten Irish Food Traditions in Irish Cookbooks 1980-2015, Diarmaid Murphy

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An exploratory study of food traditions associated with Imbolg (St. Brigid’s Day) from The Irish Schools’ Folklore Collection, Caitriona NiPhilibin and Máirtín Mac Con Iomaire

Submissions from 2020

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Assessment and Evaluation of Student Learning Through a Project-Based Assignment on Note by Note Cooking, Roisin Burke and Pauline Danaher

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Creating Bespoke Note by Note Dishes and Drinks Inspired by Traditional Foods, Roisin Burke, Pauline Danaher, and David Hurley

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Commensality and Connection: How Shared Food Experiences Connect Characters in Philip Pullmans His Dark Materials, The Book of Dust and ‘Lyra’ Stories, Susan Anna Grace

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An Evaluation of Sonication Pretreatment for Enhancing Saccharification of Brewers’ Spent Grain, Shady Hassan, Rajeev Ravindran, Swarna Jaiswal, Brijesh K. Tiwari, and Gwilym A. Williams

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Along the Tevere: A Gastro-Historic Portrait of the Region, Anke Klitzing

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Review of Rick Fantasia French Gastronomy and the Magic of Americanism (Temple University Press: Philadelphia, 2018), Máirtín Mac Con Iomaire

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Exploring Attitudes and Reactions to Unfamiliar Food Pairings: An Examination of the Underlying Motivations and the Impact of Culinary Education, Mark Traynor, Andrew Moreo, Lisa Cain, Roisin Burke, and Catherine Barry-Ryan

Submissions from 2019

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A Nose for Wine: all you Need to Know about Sommeliers, Diarmuid Cawley

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From Champagne with love..., Diarmuid Cawley

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Calculating restaurant failure rates using longitudinal census data, J. J. Healy and Máirtín Mac Con Iomaire

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Drinking Wine and Saving Ancient Steep Vineyards: Interview with winemaker Martin Müllen (Mosel), Anke Klitzing

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My Palate Hung With Starlight: a Gastrocritical Reading of Seamus Heaney’s Poetry, Anke Klitzing

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‘Some Foods are Considered Aphrodisiac Because they Resemble Sexual Organs’: On Isabel Allende’s Aphrodite, Anke Klitzing

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The Limits of the Recipe, Anke Klitzing

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#thisisirishfood - The Flavour of Ireland's West Coast, Anke Klitzing

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School of Culinary Arts & Food Technology, Technological University Dublin Newsletter: Autumn, 2019, James Murphy

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School of Culinary Arts & Food Technology, Technological University Dublin Newsletter: Spring, 2019 -Spring Newsletter 2019, James Murphy

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School of Culinary Arts & Food Technology, Technological University Dublin Newsletter: Summer, 2019, James Murphy

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School of Culinary Arts & Food Technology, Technological University Dublin Newsletter: Winter, 2019, James Murphy

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Insight from Insiders: a Phenomenological Study for Exploring Food Tourism Policy in Ireland 2009-2019, Ketty Quigley, Margaret Connolly, Elaine Mahon, and Máirtín Mac Con Iomaire

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A comparative analysis of the attitudes of rural and urban consumers towards cultured meat, Elaine Shaw and Máirtín Mac Con Iomaire

Submissions from 2018

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Interdisciplinary Teaching and Learning within Molecular Gastronomy Education: Does it Benefit Students?, Roisin Burke and Pauline Danaher

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All You Ever Wanted to Know About Natural Wines, Diarmuid Cawley

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What Science Fiction Tells us About the Future of Food, Diarmuid Cawley

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Lignocellulosic Biorefineries in Europe: Current State and Prospects, Shady S. Hassan, Gwilym A. Williams, and Amit Jaiswal

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Emerging Technologies for the Pretreatment of Lignocellulosic Biomass, Shady S. Hassan, Gwilym Williams, and Amit Jaiswal

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Tradition and novelty: food representations in Irish Women’s magazines 1922–73, Marzena Keating and Máirtín Mac Con Iomaire

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Pineapple Poetry - Studying Literature through a Food Studies Lens, Anke Klitzing

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Recognizing Food As Part of Ireland's Intangible Cultural Heritage., Máirtín Mac Con Iomaire

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Recognizing Food as Part of Ireland’s Intangible Cultural Heritage, Máirtín Mac Con Iomaire

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A Review on Bioconversion of Agro-Industrial Wastes to Industrially Important Enzymes, Rajeev Ravindran; Shady S. Hassan; Gwilym A. Williams; and Amit K, Jaiswal

Submissions from 2017

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Enhancing Connections between Internship and Education, Frank Cullen

Submissions from 2016

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

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Molecular Gastronomy: An Introduction, Roisin Burke, Hervé This, and Alan L. 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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Examining Best Practice for a Post-Graduate Module in Food Entrepreneurship, Kathleen Farrell

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

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Secrets of a Head Chef: Exploring Factors Influencing Success in Irish Kitchens, Máirtín Mac Con Iomaire and Hannah Allen

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Krikorian, S. (2013). 'A la table des élites. Les repas privés en France de la Régence à la Revolution'., Elaine Mahon

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Setting the Irish State Table, Elaine Mahon

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

Submissions from 2015

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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

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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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

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Cuisine Ireland 'APP', Dermot Seberry

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Gourmande International Book Awards 2014, Dermot Seberry

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Spelt, 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

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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

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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, Kathleen Farrell

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What is the Pensee Sauvage and is it still alive in Modern society?, Mark William 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

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Response Surface Methodology Guided Release of Two Acetate Volatiles From an Oil-in-Water Emulsion, Mark Traynor, Roisin Burke, N. Brunton, 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