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Submissions from 2023

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‘The Magic of Flowers’: An Explorative Study into the Ways Floral Decorations Influence the Experience of Guests in a Food Setting, in Contemporary Ireland, Johanna Banaditsch

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Family Dining: Food and Drink in The Sopranos – a Gastrocritical Approach, Lisa Davies

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Softening Corners: How a Carefully Considered Hospitality Operation Impacted an Educational Institution, Jennie Moran

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Exploring The Fifth Quarter: An Enquiry Into Offal Eating In Contemporary Irish Food Culture, Its History, and Its Future, Niall Toner

Submissions from 2022

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La Vraie Bouillabaisse: An investigation into the history and current practice of the Provencal dish bouillabaisse, and its significance as a traditional dish, Mathieu Belledent

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Market Segmentation of Wine in Ireland: Are We Fostering a Desirable Consumption Culture?, Enea Bent

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More Than Midnight Feasts?: A Gastrocritical Reading of Enid Blyton’s Malory Towers, St. Clare’s and The Naughtiest Girl in the School Series, Rebecca Broomfield

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An investigative analysis on female presence and highly ranked positions in professional kitchens in Ireland, Roann Byrne

Submissions from 2021

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Adopting a Systematic Approach to Tasting Cider within the Irish Craft Cider Industry, Richie Brady

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A Critical Analysis of Gender Inequality in the Chef Profession in Ireland, Mary M. Farrell PhD

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Home Economics and Food Literacy: An Investigation into the Factors Influencing the Effective Delivery of Food Literacy Curricula in Irish Post Primary Schools as Perceived by Key Stakeholders, Aisling Geraghty

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From Alsace to America: The Development and Migration of Ashkenazi Jewish Cuisine from its origins in Eastern France, Angela Hanratty

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Exploring Food Traditions within the Four Quarter Days of the Irish Calendar Year, Caitríona Nic Philibín

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Food in Tourism and the Role of the Artisan Food Producer in Ireland: A Phenomenological Study, Rebecca O'Flynn

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Local Food in Tourism: An investigation into food offerings at Irish visitor attractions—Are we telling the right story?, Kate O Hora

Submissions from 2020

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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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Foodism in Ireland 2019: feeding foodie philosophy or showing a shift in contemporary food culture?, Sinéad Reil

Submissions from 2019

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Life Without Choice: How Do Mothers with Children Living in Direct Provision in Ireland Feel About their Limited Role as Family Food Providers?, Michele Moran

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The Development of Newspaper Restaurant Criticism in Ireland, 1988–2008, Claire O'Mahony

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The Contribution of P. G. Wodehouse to the Field of Gastronomy through his Character, the French Chef, Anatole, Elizabeth Wilson

Submissions from 2018

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The Parisian Immigrant Cook: Who Are You?, Siobhán Gough

Submissions from 2015

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An Investigative Study Into the Beneficial Use of Seaweed in Bread and the Broader Food Industry., James A. Griffin

Submissions from 2014

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Austerity in 21st. Century Dublin: has Recession Altered our Relationship with Food Purchasing and Preparation?, Diarmaid Murphy

Submissions from 2012

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An Investigation of the Current Course Content on the BA (Hons.) in Culinary Arts Hot Kitchen Modules in the Dublin Institute of Technology to Ascertain whether the Content is Adequate in Meeting the Needs of the Stakeholders, Pauline Danaher

Submissions from 2010

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How Do Doctoral Research Academics Perceive Their Research Activities to be of Benefit to Undergraduate Students, James McCauley

Submissions from 2009

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Curriculum evolution at the Department of Baking Technology (National Bakery School), DIT, Kevin Street 1998-2008: What Factors Have Brought About a Change in the Curriculum, Mary Kavanagh