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Full-Text Articles in Arts and Humanities
Exploring The Significance Of The Traditional Chef’S Uniform In Making Sense Of Professionalism In Culinary Arts Using Interpretative Phenomenological Analysis, Orla Mc Connell
European Journal of Food Drink and Society
Previous studies have found that professionalism is an important success factor for chefs. Yet, research on what professionalism “means” to chefs, and how they “make sense” of it, is currently underexplored. While there is some evidence of the significance of the traditional chef’s uniform in professional identity formation, it also needs further consideration. Culinary arts lecturers and chefs have already contributed to these discussions, but the student voice remains largely unknown. Alongside this, there is no prior research specifically on professionalism in culinary arts in Ireland. Therefore, a research gap emerged, which this paper intends to address. Using interpretative phenomenological …
School Of Culinary Arts & Food Technology Autumn Newsletter 2023, James Murphy
School Of Culinary Arts & Food Technology Autumn Newsletter 2023, James Murphy
Other resources
The School of Culinary Arts and Food Technology, TU Dublin, Autumn Edition Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Autumn period of 2023. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters. If you would like to support our school and the next Generation of Food, Culinary and Horticulture students, contact us at e: scaft@tudublin.ie
School Of Culinary Arts & Food Technology – Winter Newsletter 2021, James Murphy
School Of Culinary Arts & Food Technology – Winter Newsletter 2021, James Murphy
Other resources
The School of Culinary Arts and Food Technology, TU Dublin, Winter Newsletter captured the many events, research, awards, significant contributions, special civic, community and sustainability activities which the students and staff members of the school have successfully completed up to the Winter period of 2021. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters. We thank you all, consider getting involved in our New Campus (Central Quad, Grangegorman, Dublin 7). Take care and stay safe !!
New Beginnings In Reading (Irish) Literature: A Gastrocritical Look At George Moore's 'Home Sickness' And Colm Toibin's Brooklyn, Anke Klitzing
New Beginnings In Reading (Irish) Literature: A Gastrocritical Look At George Moore's 'Home Sickness' And Colm Toibin's Brooklyn, Anke Klitzing
Conference papers
This chapter showcases gastrocriticism as a new beginning in literary theory and criticism, offering new readings of (Irish) literature. Gastrocriticism is an emerging form of literary criticism focused on human relationships with each other and to the natural world through food. It is informed by the concepts and insights of gastronomical scholarship and Food Studies and pays particular attention to the role food and foodways play in literary writing. The texts investigated here explore new beginnings themselves. In George Moore’s ‘Homesickness’ (1903), an emigrant on a return visit from America must decide between a farmer’s life in Ireland and his …
Introduction: Tickling The Palate. Gastronomy In Irish Literature And Culture, Eamon Maher, Máirtín Mac Con Iomaire
Introduction: Tickling The Palate. Gastronomy In Irish Literature And Culture, Eamon Maher, Máirtín Mac Con Iomaire
Books/Chapters
There has been a gradual but noticeable growth in scholarship concerning food globally, particularly in the last decade. One of the longest running and most inf luential forces behind this phenomenon is the Oxford Symposium on Food and Cookery (1981–present) which was originally founded and co-chaired by Alan Davidson, pre-eminent food historian, diplomat, and author of The Oxford Companion to Food, and Dr Theodore Zeldin, the celebrated social historian of France. This spawned a dedicated publishing house, Prospect Books, which published the conference proceedings and also the journal Petits Propos Culinaires (PPC), now approaching its 100th issue.