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Full-Text Articles in Arts and Humanities
Leadership The Key Ingredient: An Overview Of An Exploration Study Of The Issues Surrounding Implementation Of Culinary Tourism Strategy On The Dingle Peninsula, Mark Murphy
Dublin Gastronomy Symposium
This paper presents an overview of the author’s research thesis which was part of a M.Sc. in Culinary Innovation and New Food Product Development in D.I.T. The research paper explored the issues surrounding implementing a culinary tourism strategy on the Dingle Peninsula in County Kerry. The Dingle Peninsula has been selected by Ireland’s national tourism development agency (Fáilte Ireland) as a region with potential to become a leading food destination. The research methods consisted of a wide review of literature relevant to the field of culinary tourism. In addition, qualitative research methods including semi-structured interviews of tourism stakeholders on the …
Gastronomic Tourism As An Economic Driver In Ireland, Promoted And Practiced By Government, Business And Civil Society, John D. Mulcahy
Gastronomic Tourism As An Economic Driver In Ireland, Promoted And Practiced By Government, Business And Civil Society, John D. Mulcahy
Dublin Gastronomy Symposium
No abstract provided.
Optimising Gastronomic Heritage In A Peripheral Region, Marlene Proctor, Michael Mulvey
Optimising Gastronomic Heritage In A Peripheral Region, Marlene Proctor, Michael Mulvey
Dublin Gastronomy Symposium
Peripheral regions and particularly island peripheral regions have many attractions as tourism destinations, not least their pleasing geographical settings and the sense of renewal which they can inspire. Such regions often face the challenges of seasonality, depletion of population, difficulty of access and infrastructure deficit. The objective of this exploratory study was to develop a model for the enhancement of the tourism product in a peripheral setting in Ireland. The work was undertaken in collaboration with the office of Udaras na Gaeltachta in the region. The approach was a) to scope the chosen location in terms of innate assets and …
Shaken Not Stirred: The Evolution Of The Cocktail Shaker, James Peter Murphy
Shaken Not Stirred: The Evolution Of The Cocktail Shaker, James Peter Murphy
Dublin Gastronomy Symposium
No abstract provided.
Exporting A "Sense Of Space": The Exploration Of A Regional Gastronomic Identity Beyond National Borders, Brian Murphy
Exporting A "Sense Of Space": The Exploration Of A Regional Gastronomic Identity Beyond National Borders, Brian Murphy
Dublin Gastronomy Symposium
No abstract provided.
Stir It In Well, It Will Give A High French Taste: The Relationship With French Culinary Influence In 18th. And 19th. Century Ireland, Dorothy Cashman
Stir It In Well, It Will Give A High French Taste: The Relationship With French Culinary Influence In 18th. And 19th. Century Ireland, Dorothy Cashman
Dublin Gastronomy Symposium
No abstract provided.
What Shall We Have For Dinner Today?: A Quantitative And Qualitative Analysis Of The Misses Carew's Menu Book 1880 To 1883, Kilda Taylor
What Shall We Have For Dinner Today?: A Quantitative And Qualitative Analysis Of The Misses Carew's Menu Book 1880 To 1883, Kilda Taylor
Dublin Gastronomy Symposium
No abstract provided.
Claret: The Preferred Libation Of Georgian Ireland's Elite, Tara Kellaghan
Claret: The Preferred Libation Of Georgian Ireland's Elite, Tara Kellaghan
Dublin Gastronomy Symposium
No abstract provided.
Taking Stock: A Potted History Of The Material Life Of The Kitchen, Msry Colette Sheehan
Taking Stock: A Potted History Of The Material Life Of The Kitchen, Msry Colette Sheehan
Dublin Gastronomy Symposium
No abstract provided.
Cooking In Crisis: Lessons From The Uk., Martin Caraher
Cooking In Crisis: Lessons From The Uk., Martin Caraher
Dublin Gastronomy Symposium
The concern with low levels of cooking skills among the British population can be traced back to the 1780s coinciding with the start of urbanisation of the English rural classes. Modern concerns with the lack of cooking skills, since the 1980s, have focused on the links to healthy food choice and preparation. This has resulted in a number of initiatives but little policy development to support cooking in any structured way. Cooking was de-facto removed from the educational experience in schools in England and Wales. After much intensive lobbying the Labour government promised to introduce practical cooking classes for all …
Genetically Modified (Gm) Food: A Promethean Gift Or A Pandorian Consequence, Martin Ruffley
Genetically Modified (Gm) Food: A Promethean Gift Or A Pandorian Consequence, Martin Ruffley
Dublin Gastronomy Symposium
No abstract provided.
The Development Of Molecular Gastronomy As A Subject Discipline At The Dublin Institute Of Technology, Roisin Burke, Pauline Danaher, Mark Traynor
The Development Of Molecular Gastronomy As A Subject Discipline At The Dublin Institute Of Technology, Roisin Burke, Pauline Danaher, Mark Traynor
Dublin Gastronomy Symposium
Molecular gastronomy is the study of the physical and chemical culinary transformations that occur during preparation, cooking and consumption. Molecular gastronomy differs from food science as the social, artistic and technical components of culinary and gastronomic phenomena are explored. At the Dublin Institute of Technology (DIT) the aim of developing molecular gastronomy modules is to use them as a tool to teach scientific principles to those who work in the Culinary Arts. Students and graduates can then apply their knowledge to develop and create novel dishes and food products. Scientific principles are taught, explained and demonstrated in the kitchen environment, …
Refining Pleasures, Frank Armstrong
Cassava, Claudia Martello
Engraved In The Mind: The Significance Of Smell, Jane Levi
Engraved In The Mind: The Significance Of Smell, Jane Levi
Dublin Gastronomy Symposium
No abstract provided.
A Taste Of Faith: Experiments In Culinary Psychology, Edia Conole, Scott Wilson
A Taste Of Faith: Experiments In Culinary Psychology, Edia Conole, Scott Wilson
Dublin Gastronomy Symposium
No abstract provided.
Liberty, Equality, Fraternity: Sharing Food And Drink As A Thematic Motif In Jean Renoir's La Grande Illusion, Carmel O'Reilly
Liberty, Equality, Fraternity: Sharing Food And Drink As A Thematic Motif In Jean Renoir's La Grande Illusion, Carmel O'Reilly
Dublin Gastronomy Symposium
No abstract provided.
Cuisine & Traditions Rescue: An Historic Face About The Culinary Relationship Between Mexico And Ireland, Jose Bossuet Martinez
Cuisine & Traditions Rescue: An Historic Face About The Culinary Relationship Between Mexico And Ireland, Jose Bossuet Martinez
Dublin Gastronomy Symposium
No abstract provided.
From Farm To Fork: An Assessment Of Collaborative Supply Relationships To Underpin Food Tourism, Ivor O'Donovan, Tony Barry, Tony Quinlan
From Farm To Fork: An Assessment Of Collaborative Supply Relationships To Underpin Food Tourism, Ivor O'Donovan, Tony Barry, Tony Quinlan
Dublin Gastronomy Symposium
Internationally, the food sector appears to be thriving and has excellent growth prospects. In a tourism context food is considered as a major element of tourism strategy, it is accepted as a primary motivator in destination choice and related tourist desires for sense of the authentic. In Ireland, food production, distribution, marketing and food tourism are the combined remit of a number of policy bodies. In a competitive economic environment, policy makers advocate the cultivation of food culture through greater supply chain collaboration as a means to improving product quality, customer satisfaction and competitiveness. This paper presents the findings of …
Where's The Bacon Gone: Have Irish Restaurants Enough Traditional Irish Dishes On Their Menus For The Overseas Tourists' Irish Food Experience, Maurice J. O'Brien, Dan Browne
Where's The Bacon Gone: Have Irish Restaurants Enough Traditional Irish Dishes On Their Menus For The Overseas Tourists' Irish Food Experience, Maurice J. O'Brien, Dan Browne
Dublin Gastronomy Symposium
No abstract provided.
Cowpie, Gruel And Midnight Feasts: The Representation Of Food In Popular Children's Literature, Michael Flanagan
Cowpie, Gruel And Midnight Feasts: The Representation Of Food In Popular Children's Literature, Michael Flanagan
Dublin Gastronomy Symposium
No abstract provided.
Eat, Drink And Be Merry: Some Literary Representations Of Food And Drink, Eamon Maher
Eat, Drink And Be Merry: Some Literary Representations Of Food And Drink, Eamon Maher
Dublin Gastronomy Symposium
No abstract provided.
A New Craze For Food: Why Is Ireland Turning Into A Foodie Nation?, Marjorie Deleuze
A New Craze For Food: Why Is Ireland Turning Into A Foodie Nation?, Marjorie Deleuze
Dublin Gastronomy Symposium
No abstract provided.
Farmers Markets As An Authentic Experience: The Case Of Dublin, Julia Zittlau, Catherine Gorman
Farmers Markets As An Authentic Experience: The Case Of Dublin, Julia Zittlau, Catherine Gorman
Dublin Gastronomy Symposium
No abstract provided.
Northern Ireland Food Culture: Moving Beyond Spuds, Aoibeann Walsh, Roy Nelson
Northern Ireland Food Culture: Moving Beyond Spuds, Aoibeann Walsh, Roy Nelson
Dublin Gastronomy Symposium
No abstract provided.