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College Cocktail Competitions (1980-2020) - Version 1, James Murphy
College Cocktail Competitions (1980-2020) - Version 1, James Murphy
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2020 will commemorate a very important occasion, for it not only celebrates the 40th Anniversary of the first college cocktail competition in Ireland but also over 40 years of cocktail making activity in the Technological University of Dublin (TU Dublin) formerly known as [Dublin Institute of Technology-DIT & Vocational Education Committee-VEC]. This document highlights these College Cocktail Competitions, the recipes created, the overall winners, the many participants and the kind sponsors who helped to create 40 years of college cocktail competitions. The document helps to identify the many changes which occurred during this period of time in relation to this …
Training And Technique Choices Predict Self-Reported Running Injuries: An International Study, Joe Warne, Allison H. Gruber, Roy Cheung, Jason Bonacci
Training And Technique Choices Predict Self-Reported Running Injuries: An International Study, Joe Warne, Allison H. Gruber, Roy Cheung, Jason Bonacci
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The aim of this study was to describe the self-reported injury, training, and running technique choices of regular runners in four international regions. Design and Setting 756 participants began an expert derived self-report online survey in Ireland, USA, Hong Kong and Australia. Participants 325 participants completed the survey (age=38±10years; weight=68.0±13.1kg; height=1.70±0.10m). Main Outcome Measures Descriptive statistics are reported examining injury incidence and location; shoe and orthosis choices; and training and technique practices. A backwards logistic regression was implemented to examine associations between injury and training choices. Results 68.3% reported having an injury in the last year. 81.45% of these injuries …
Cocktail Menus Ireland (1970s-2020) Version 1, James Murphy
Cocktail Menus Ireland (1970s-2020) Version 1, James Murphy
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Cocktail Menus Ireland (1970s-2020) Version 1 highlights a small selection of cocktail menus from cocktail bars, public bars, hotel bars and Cocktail Clubs covering the period of 1970 up to 2020. These menus and their recipes help to identify the creativity, innovation and attention to detail in which the establishments highlighted here and their staff (cocktail bartenders, mixologists and management teams) poured into these menus. The menus also highlight the changing drinks fashions, how cocktail prices began to change, the variety of ingredients, the rise of the crafted approach towards ingredients sourcing and preparation. The impact of visual graphic illustrations, …