Submissions from 2024
Submissions from 2023
‘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
Family Dining: Food and Drink in The Sopranos – a Gastrocritical Approach, Lisa Davies
Softening Corners: How a Carefully Considered Hospitality Operation Impacted an Educational Institution, Jennie Moran
Submissions from 2022
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
Market Segmentation of Wine in Ireland: Are We Fostering a Desirable Consumption Culture?, Enea Bent
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
An investigative analysis on female presence and highly ranked positions in professional kitchens in Ireland, Roann Byrne
Submissions from 2021
Adopting a Systematic Approach to Tasting Cider within the Irish Craft Cider Industry, Richie Brady
A Critical Analysis of Gender Inequality in the Chef Profession in Ireland, Mary M. Farrell PhD
From Alsace to America: The Development and Migration of Ashkenazi Jewish Cuisine from its origins in Eastern France, Angela Hanratty
Exploring Food Traditions within the Four Quarter Days of the Irish Calendar Year, Caitríona Nic Philibín
Food in Tourism and the Role of the Artisan Food Producer in Ireland: A Phenomenological Study, Rebecca O'Flynn
Submissions from 2020
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
Foodism in Ireland 2019: feeding foodie philosophy or showing a shift in contemporary food culture?, Sinéad Reil
Submissions from 2019
The Development of Newspaper Restaurant Criticism in Ireland, 1988–2008, Claire O'Mahony
The Contribution of P. G. Wodehouse to the Field of Gastronomy through his Character, the French Chef, Anatole, Elizabeth Wilson
Submissions from 2018
The Parisian Immigrant Cook: Who Are You?, Siobhán Gough
Submissions from 2015
An Investigative Study Into the Beneficial Use of Seaweed in Bread and the Broader Food Industry., James A. Griffin
Submissions from 2014
Austerity in 21st. Century Dublin: has Recession Altered our Relationship with Food Purchasing and Preparation?, Diarmaid Murphy
Submissions from 2012
Submissions from 2010
How Do Doctoral Research Academics Perceive Their Research Activities to be of Benefit to Undergraduate Students, James McCauley