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

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

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 2010

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