Submissions from 2024
New Dimensions in Dining: A Review of the Gastronomic Evolution of 3D Printed Foods from 2013-2024 and beyond., Roisin Burke
Does The Age And Associated pH Of Buttermilk Influence The Sensory Properties Of Soda Bread?, Liam Byrd, Pauline Danaher, and Roisin Burke
Let Us Feast! The Long Tradition of the Feast and How It Has Featured through Time in Literature and Film, Anke Klitzing
Conferring Prestige within Irish Diplomatic Dining: Éamon de Valera at Dublin Castle, 1934-1940, Elaine Mahon
The night JFK came for dinner in Dublin, Elaine Mahon
Submissions from 2023
Creating an emulsion from onions, Roisin Burke
The examination of potato starch granules under the microscope, Roisin Burke
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
Developing a Customised Note by Note Prototype Recipe Which Can be 3D Printed, Roisin Burke and Pauline Danaher
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
How Irish Food Criticism Reflected and Helped Shape a Changing Nation, 1988-2008, Diarmuid Cawley and Claire O' Mahony
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
Food and the Irish Short Story Imagination, Anke Klitzing
‘Gilded Gravel in the Bowl’: Ireland’s Cuisine and Culinary Heritage in the Poetry of Seamus Heaney, Anke Klitzing
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
Reimagining Irish Food Ways For The Twenty-First Century, Mairtin Mac Con Iomaire and Lillis Laoire
Exploring Evidence of Lost and Forgotten Irish Food Traditions in Irish Cookbooks 1980-2015, Diarmaid Murphy
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
Assessment and Evaluation of Student Learning Through a Project-Based Assignment on Note by Note Cooking, Roisin Burke and Pauline Danaher
Creating Bespoke Note by Note Dishes and Drinks Inspired by Traditional Foods, Roisin Burke, Pauline Danaher, and David Hurley
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
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
Along the Tevere: A Gastro-Historic Portrait of the Region, Anke Klitzing
Review of Rick Fantasia French Gastronomy and the Magic of Americanism (Temple University Press: Philadelphia, 2018), Máirtín Mac Con Iomaire
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
A Nose for Wine: all you Need to Know about Sommeliers, Diarmuid Cawley
From Champagne with love..., Diarmuid Cawley
Calculating restaurant failure rates using longitudinal census data, J. J. Healy and Máirtín Mac Con Iomaire
Drinking Wine and Saving Ancient Steep Vineyards: Interview with winemaker Martin Müllen (Mosel), Anke Klitzing
My Palate Hung With Starlight: a Gastrocritical Reading of Seamus Heaney’s Poetry, Anke Klitzing
‘Some Foods are Considered Aphrodisiac Because they Resemble Sexual Organs’: On Isabel Allende’s Aphrodite, Anke Klitzing
The Limits of the Recipe, Anke Klitzing
#thisisirishfood - The Flavour of Ireland's West Coast, Anke Klitzing
School of Culinary Arts & Food Technology, Technological University Dublin Newsletter: Autumn, 2019, James Murphy
School of Culinary Arts & Food Technology, Technological University Dublin Newsletter: Spring, 2019 -Spring Newsletter 2019, James Murphy
School of Culinary Arts & Food Technology, Technological University Dublin Newsletter: Summer, 2019, James Murphy
School of Culinary Arts & Food Technology, Technological University Dublin Newsletter: Winter, 2019, James Murphy
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
A comparative analysis of the attitudes of rural and urban consumers towards cultured meat, Elaine Shaw and Máirtín Mac Con Iomaire
Submissions from 2018
Interdisciplinary Teaching and Learning within Molecular Gastronomy Education: Does it Benefit Students?, Roisin Burke and Pauline Danaher
All You Ever Wanted to Know About Natural Wines, Diarmuid Cawley
What Science Fiction Tells us About the Future of Food, Diarmuid Cawley
Lignocellulosic Biorefineries in Europe: Current State and Prospects, Shady S. Hassan, Gwilym A. Williams, and Amit Jaiswal
Emerging Technologies for the Pretreatment of Lignocellulosic Biomass, Shady S. Hassan, Gwilym Williams, and Amit Jaiswal
Tradition and novelty: food representations in Irish Women’s magazines 1922–73, Marzena Keating and Máirtín Mac Con Iomaire
Pineapple Poetry - Studying Literature through a Food Studies Lens, Anke Klitzing
Recognizing Food as Part of Ireland’s Intangible Cultural Heritage, Máirtín Mac Con Iomaire
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
Enhancing Connections between Internship and Education, Frank Cullen
Submissions from 2016
Molecular Gastronomy, Roisin Burke, Herve This, and Alan Kelly
Molecular Gastronomy: An Introduction, Roisin Burke, Hervé This, and Alan L. Kelly
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
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
Examining Best Practice for a Post-Graduate Module in Food Entrepreneurship, Kathleen Farrell
'Against All Odds': Head Chefs Profiled, Máirtín Mac Con Iomaire and Hannah Allen
Secrets of a Head Chef: Exploring Factors Influencing Success in Irish Kitchens, Máirtín Mac Con Iomaire and Hannah Allen
Krikorian, S. (2013). 'A la table des élites. Les repas privés en France de la Régence à la Revolution'., Elaine Mahon
Setting the Irish State Table, Elaine Mahon
The Importance of Local Area as a Motivation for Cooperation Among Rural Tourism Entrepreneurs, Ziene Mottiar
Submissions from 2015
The Science of Christmas: Dinner Table, Máirtín Mac Con Iomaire
‘Ireland on a Plate’: Curating the 2011 State Banquet for Queen Elizabeth II, Elaine Mahon
Submissions from 2014
Culinary Internship and the European Mobility Action Plan: Part One, Frank Cullen
Gastro-Topogrophy: Exploring Food-Related Placenames in Ireland, Máirtín Mac Con Iomaire
Identified by Taste: The Chef as Artist?, Máirtín Mac Con Iomaire
Material Culture: A Review of the 2013 Oxford Symposium on Food and Cookery, Máirtín Mac Con Iomaire
'Tickling the Palate' Gastronomy in Irish Literature and Culture, Máirtín Mac Con Iomaire and Eamon Maher
Jammet's and Dublin's Haute Cuisine Restaurants, Máirtín Mac Con Iomaire and Elaine Mahon
Cuisine Ireland 'APP', Dermot Seberry
Gourmande International Book Awards 2014, Dermot Seberry
Spelt, Dermot Seberry
The Link between Food Provenance and Local Producers, Dermot Seberry
Submissions from 2013
Another Comic Food Song: The Irish Jubilee, Máirtín Mac Con Iomaire
Public Dining in Dublin: the History and Evolution of Gastronomy and Commercial Dining 1700-1900, Máirtín Mac Con Iomaire
Towards a Structured Approach to Reading Historic Cookbooks, Máirtín Mac Con Iomaire
About the Little Known Dining Club, Elaine Mahon
A French Chef, Fine China and Beef, Elaine Mahon
Diplomatic Dining, Elaine Mahon
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 O'Sullivan, John Hannon, and Catherine Barry-Ryan
Submissions from 2012
An Investigation in the Development of Europe's Erasmus Internship Policy, Frank Cullen
A Rough Look at the Shifting Effects on Learning Through Student Work Placement, Frank Cullen
Restaurant Selection in Dublin, Frank Cullen
Women are the Dominant Decision Makers when Selecting Restaurants to Dine, Frank Cullen
Work-home Balance: a Management Perspective, Kathleen Farrell
What is the Pensee Sauvage and is it still alive in Modern society?, Mark William Farrell
Chef Liam Kavanagh (1926-2011), Máirtín Mac Con Iomaire
Coffee Culture in Dublin: a Brief History, Máirtín Mac Con Iomaire
From Galway to Soho, Máirtín Mac Con Iomaire
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, N. Brunton, and Catherine Barry-Ryan
Submissions from 2011
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
Culinary voices: perspectives from Dublin restaurants, Máirtín Mac Con Iomaire
The Changing Geography and Fortunes of Dublin Haute Cuisine Restaurants, 1958-2008, Máirtín Mac Con Iomaire
Irish Culinary Manuscripts and Printed Books: a Discussion, Máirtín Mac Con Iomaire and Dorothy Cashman
Irish Corned Beef: A Culinary History, Máirtín Mac Con Iomaire and Pádraic Óg Gallagher
Leitrim Chefs Produce Lavish Irish Banquet at Oxford Symposium, Máirtín Mac Con Iomaire and Pádraic Óg Gallagher
Royal Pomp: Viceregal Celebrations and Hospitaity in Georgian Dublin, Máirtín Mac Con Iomaire and Tara Kellaghan
The Current State of Cooking in Ireland: The Relationship between Cooking Skills and Food Choice, Máirtín Mac Con Iomaire and John Lydon
Creativity Can Help Your Bar, James Peter Murphy