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Exploring the Significance of the Traditional Chef’s Uniform in Making Sense of Professionalism in Culinary Arts using Interpretative Phenomenological Analysis
Orla Mc Connell

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Patterns of Consumption at the UK’s First “Alcohol-Free Off-Licence”: Who Engaged with No- and Low-Alcohol Drinks and Why?
Claire G. Davey

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Harnessing Ireland’s Food Heritage – The Role of the Artisan Food producer in Ireland’s Food Tourism offering
Margaret Connolly and Rebecca O'Flynn

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The Literary Gestalt of the Restaurant Review
Anke Klitzing

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From Grey to Green: Reflections on Establishing an Urban Garden at Trinity College Dublin
Mariana P. Silva, Anangi Sumalde, Eleanor Flora Mullen, Simon Benson, Rachel Joanne Goodband, Conor O'Reilly, and Nour Boulahcen

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Dependent or Independent: Exploring the Culture of Local Coffee Shops in China
Hui Zhi and Huan Chen

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Dinner Is the Great Trial: Sociability and Service à la Russe in the Long Nineteenth Century
Graham Harding

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The Literature of Food: An Introduction from 1830 to the Present
Anke Klitzing

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Nineteenth-Century Bread Ovens of the Blackwater Valley in County Waterford
Richard Tobin

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An Interdisciplinary Approach to Historic Diet and Foodways: the FoodCult Project
Susan Flavin, Meriel McClatchie, Janet Montgomery, Fiona Beglane, Julie Dunne, Ellen OCarroll, and Andrew Parnell