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Articles 1 - 11 of 11
Full-Text Articles in Tourism and Travel
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 …
Botanical Tour Of Christian Art At The National Museum Of Ancient Art (Lisbon, Portugal), Luis Mendonça De Carvalho, Francisca Maria Fernandes, Maria De Fátima Nunes, Miriam Lopes, Maria Vlachou, Paula Nozes, Ana Maria Costa
Botanical Tour Of Christian Art At The National Museum Of Ancient Art (Lisbon, Portugal), Luis Mendonça De Carvalho, Francisca Maria Fernandes, Maria De Fátima Nunes, Miriam Lopes, Maria Vlachou, Paula Nozes, Ana Maria Costa
International Journal of Religious Tourism and Pilgrimage
Christian works of art, from the middle XIV to early XIX centuries, were studied in order to contribute to a new perspective of the cultural history of plants in Portuguese and European art displayed at the National Museum of Ancient Art (NMAA). The symbolic use of trees, leaves, flowers and fruits in painting, sculpture and tapestry were compared with theological data from the Bible, Apocrypha Gospels and codes of symbols from the XVII to XX centuries, as well as pictorial data from academic literature and photographic databases. We found 40 botanical taxa used as symbols that aimed to reinforce moral …
2019 School Of Culinary Arts & Food Technology - Spring Newsletter, James Peter Murphy
2019 School Of Culinary Arts & Food Technology - Spring Newsletter, James Peter Murphy
Other resources
The School of Culinary Arts & Food Technology - Spring Newsletter captured the many events, research, awards, significant contributions and special activities which the students and staff members of the school have successfully completed leading up to and during the Spring period of 2019.
Ecology Of Pilgrimage: Building Socio-Ecological Community On The Way, Peggy L. Eppig
Ecology Of Pilgrimage: Building Socio-Ecological Community On The Way, Peggy L. Eppig
International Journal of Religious Tourism and Pilgrimage
A developed sense of interdependence with the socio-ecological landscapes of pilgrimage can serve as a path for accepting and reducing the impact we have in our sacred travels. Developing ecological habits of mind allows the pilgrim to draw deeper meanings from and thus greater affinity with the natural world. Raising awareness of environmental issues and appreciating the interaction of humans and the natural world helps modern pilgrims play an important role in conservation and restoration of pilgrimage landscapes.
Poitín – A Spirit Of Rebellion And Inspiration, James Peter Murphy
Poitín – A Spirit Of Rebellion And Inspiration, James Peter Murphy
Conference papers
Abstract: Poitín is Ireland’s most ancient spirit distilled in rural locations for many centuries, its dark and chequered history continues to intrigue tourists and people alike, often referred to as Ireland’s Mescal, Cachaca or Grappa. This drink which preserved many rural communities and saved them from falling into poverty, driven underground for over 300 years it is making a significant comeback. This paper will explore the evolution of this ancient Irish spirit from its earliest mentions to its modern day popularity in the world of distilled spirits. Poitín is history in a bottle it is inextricably woven into the fabric …
Menu, 2012, Gallagher's Boxty House
Menu, 2000, Gallagher's Boxty House
Bartenders Association Of Ireland - A History, James Peter Murphy
Bartenders Association Of Ireland - A History, James Peter Murphy
Books/Book Chapters
This publication is a chronology of the Bartenders Association of Ireland, An Cumann Tabhairnithe Eireann (BAI). The BAI evolved from the United Kingdom Bartenders Guild (UKBG) formed in 1934. The book deals with the many physiological, economic, social changes and technological developments in the beverage industry since 1948, it documents the introduction of cocktails and various beverages in Ireland during those years, provides an insight into social history and includes a pictorial record of the past half-century.
This book was reviewed in various trade publications and journals over the years, for example: Crean T & O'Connor E (2000) 'Saochar 25 …
Menu, 1994, Gallagher's Boxty House
Menu, 1989, Gallagher's Boxty House
Menu For Christmas Day, 1952 Jury's Hotel, Jury's
Menu For Christmas Day, 1952 Jury's Hotel, Jury's
Gunter Heinzfinger
No abstract provided.