Open Access. Powered by Scholars. Published by Universities.®
- Keyword
-
- Food (10)
- Culinary arts (8)
- Restaurant (8)
- Bar (7)
- Gastronomy (7)
-
- Ireland (7)
- Beverages (6)
- Bakery (4)
- Cocktails (4)
- Drinks (4)
- Pastry arts (4)
- Research (4)
- Bars (3)
- Chef (3)
- Cooking (3)
- Culinary (3)
- Horticulture (3)
- Hotels (3)
- Kitchen (3)
- Awards (2)
- Baking (2)
- Bartenders (2)
- Food and beverages (2)
- Food product development (2)
- Food science (2)
- Food studies (2)
- History (2)
- Irish (2)
- Pubs (2)
- Restaurants (2)
- Publication Year
- Publication
- Publication Type
Articles 1 - 30 of 33
Full-Text Articles in Business
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, Tu Dublin Newsletter - Spring Edition 2023, James Murphy
School Of Culinary Arts & Food Technology, Tu Dublin Newsletter - Spring Edition 2023, James Murphy
Other resources
The School of Culinary Arts and Food Technology, TU Dublin, Spring Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school across our (3) three campuses have successfully completed up to the Spring 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), our school's industry association supporters and our school's fantastic academic, laboratory assistants, technical support and administrations teams across our (3) three TU Dublin campuses in …
School Of Culinary Arts And Food Technology Newsletter-Spring Edition 2022, James Murphy
School Of Culinary Arts And Food Technology Newsletter-Spring Edition 2022, James Murphy
Other resources
The School of Culinary Arts and Food Technology, TU Dublin, Spring 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 Spring period of 2022. 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.
Disruptive Technologies In Smart Farming: An Expanded View With Sentiment Analysis, Sargam Yadav, Abhishek Kaushik, Mahak Sharma, Shubham Sharma
Disruptive Technologies In Smart Farming: An Expanded View With Sentiment Analysis, Sargam Yadav, Abhishek Kaushik, Mahak Sharma, Shubham Sharma
Articles
Smart Farming (SF) is an emerging technology in the current agricultural landscape. The aim of Smart Farming is to provide tools for various agricultural and farming operations to improve yield by reducing cost, waste, and required manpower. SF is a data-driven approach that can mitigate losses that occur due to extreme weather conditions and calamities. The influx of data from various sensors, and the introduction of information communication technologies (ICTs) in the field of farming has accelerated the implementation of disruptive technologies (DTs) such as machine learning and big data. Application of these predictive and innovative tools in agriculture is …
Application Of Competitive Intelligence For Insular Territories: Automatic Analysis Of Scientific And Technology Trends To Fight The Negative Effects Of Climate Change, Henri Dou, Pierre Fournie
Application Of Competitive Intelligence For Insular Territories: Automatic Analysis Of Scientific And Technology Trends To Fight The Negative Effects Of Climate Change, Henri Dou, Pierre Fournie
International Journal of Islands Research
Islands are fragile territories because of their geographical position. As a result, climate impacts can have serious consequences, of which some are irreversible. Therefore, it is necessary to allow insular territories to benefit from the latest scientific and technological advances in combating climate effects. The current article shows how to deal with automatic analysis of scientific information on the one hand, but also its applications via patents. We will analyse the latest scientific results as well as their possible applications using patent analysis. We will also focus on experts, laboratories, and leading companies, that are active on the field. The …
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 !!
2021 School Of Culinary Arts And Food Technology, Spring Newsletter, Tu Dublin., James Murphy
2021 School Of Culinary Arts And Food Technology, Spring Newsletter, Tu Dublin., James Murphy
Other resources
The School of Culinary Arts and Food Technology, TU Dublin, Spring 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 Spring 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. In this issue we also fondly remember Cathal Brugha Street, Dublin 2 (as the school now prepares to move to our new campus facilities …
Towards New Strategies For Improving The Transfer Of Innovation Between University And The Food Industry, Gwilym A. Williams
Towards New Strategies For Improving The Transfer Of Innovation Between University And The Food Industry, Gwilym A. Williams
Level 3
All commerce relies on effective strategies for completing a deal, but conducting the transaction at the university-industry interface with an intangible asset represented by research results remains a difficult proposition. Beyond differences of mission and culture, it is usually assumed that the established language of technology transfer can permit productive communication by a university across a wide diversity of industries. However, the experience of the authors indicates that an appreciation of aspects such as subtleties of language, conflicting goals, and market understanding must also be brought to bear in successfully completing a transaction. Information asymmetry remains a key challenge to …
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 …
Recognising The Place Of Food Tourism In Ireland: An Autoethnographic Perspective, John D. Mulcahy
Recognising The Place Of Food Tourism In Ireland: An Autoethnographic Perspective, John D. Mulcahy
Doctoral
This is an autoethnographic account, utilising prior publications, of my role in positioning food as a critical ingredient in Ireland’s tourism policy and strategy since 2009. As the architect and instigator of this project, my priorities were threefold: first, working from the ground up identifying local activists across the food tourism landscape to create an active and vibrant network; second, providing thought leadership for food tourism; and third, encouraging and funding others to conduct and disseminate similar research. I have chosen six book chapters, published as a result of my advocacy strategy, for this PhD by prior publication. They are …
Cocktail Menus Ireland (1970s-2020) Version 1, James Murphy
Cocktail Menus Ireland (1970s-2020) Version 1, James Murphy
Other resources
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, …
Conducting And Analysing Semi-Structured Interviews: A Study Of Open Innovation In Food Firms In Ireland., Anushree Priyadarshini
Conducting And Analysing Semi-Structured Interviews: A Study Of Open Innovation In Food Firms In Ireland., Anushree Priyadarshini
Articles
This case study examines the use of semi-structured interviews that I used in my PhD research as a method to explore open innovation in food firms in Ireland. Literature in the field highlights that exploring innovation and the extent to which firms are open and collaborative with people outside of their organizations in conducting innovation requires detailed understanding of the concept in its natural settings. To interpret or make sense of the phenomena in terms of the meaning managers bring to it, I conducted in-depth semi-structured interviews with managers in Ireland’s largest indigenous industry, the food and beverage sector. Demonstrating …
School Of Culinary Arts & Food Technology-Winter Newsletter 2019, James Murphy
School Of Culinary Arts & Food Technology-Winter Newsletter 2019, James Murphy
Other resources
The School of Culinary Arts and Food Technology, TU Dublin, Autumn 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 Winter period of 2019. 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.
Drinking Wine And Saving Ancient Steep Vineyards: Interview With Winemaker Martin Müllen (Mosel), Anke Klitzing
Drinking Wine And Saving Ancient Steep Vineyards: Interview With Winemaker Martin Müllen (Mosel), Anke Klitzing
Articles
I spoke with winemaker Martin Müllen about the challenges and rewards of cultivating and maintaining the ancient steep vineyards along the Mosel river, which yield amazingly complex Riesling wines and have been renowned for centuries.
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.
2016-2018 Scaft Awards Ceremonies [Presentations & Booklets], James Murphy
2016-2018 Scaft Awards Ceremonies [Presentations & Booklets], James Murphy
Other resources
These presentations and booklets captured the School of Culinary Arts & Food Technology, TU Dublin Awards Ceremonies 2016-2018 held in Cathal Brugha Street, Dublin 2. These awards ceremonies celebrate the magnificent achievements of the students and staff across their professional practice, new publications, research, National and International competitions, seminars, conferences and community engagement. These achievements would not be possible without the active and ongoing support of the school's sponsors (who are highlighted in this presentation). If you interested in supporting the school or undertaking one of it's award winning courses just contact email: scaft@tudublin.ie
School Of Culinary Arts & Food Technology - Autumn Newsletter 2018, James Peter Murphy
School Of Culinary Arts & Food Technology - Autumn Newsletter 2018, James Peter Murphy
Other resources
The School of Culinary Arts and Food Technology, Autumn 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 2018. 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 sponsors).
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.
School Of Culinary Arts & Food Technology - Summer Newsletter 2018, James Peter Murphy
School Of Culinary Arts & Food Technology - Summer Newsletter 2018, James Peter Murphy
Other resources
The School of Culinary Arts and Food Technology, Summer 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 Summer period of 2018. 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 sponsors).
School Of Culinary Arts & Food Technology - Spring Newsletter 2018, James Peter Murphy
School Of Culinary Arts & Food Technology - Spring Newsletter 2018, James Peter Murphy
Other resources
The School of Culinary Arts and Food Technology, Spring Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the schoo have successfully completed up to the Spring period of 2018. 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 sponsors).
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 …
Investigating The Views Of Staff To On-Campus Catering In A Third Level Educational Institution, Gereva Hackett, Detta Melia
Investigating The Views Of Staff To On-Campus Catering In A Third Level Educational Institution, Gereva Hackett, Detta Melia
Other resources
On-campus provision and catering has become a very important part of campus life for both staff and students. The aim of this study was to investigate the views of staff to on-campus catering in a large third level educational institution. There was a response rate of 68% from all categories of staff.
A comprehensive investigation of existing trends in the food and beverage sector in general and on-campus is provided in this study analyses in a literature review.
The results of the survey concur with the secondary research of on-campus catering in the UK. The findings of this research have …
Food Island, The Irish Times, A Special Report, The Irish Times
Food Island, The Irish Times, A Special Report, The Irish Times
Pamphlets
No abstract provided.
Menu, 2012, Gallagher's Boxty House
Community Based Learning, And How This Policy Can Be Applied To Enhance The Learning Experience For Students On The Degree Course In Construction Economics And Management, Fiacra P. Mcdonnell
Community Based Learning, And How This Policy Can Be Applied To Enhance The Learning Experience For Students On The Degree Course In Construction Economics And Management, Fiacra P. Mcdonnell
Other Resources
A study investigating the Dublin Institute of Technology’s policy regarding Community Based Learning, and how this policy can be applied to enhance the learning experience for students on the degree course in Construction Economics & Management.
The Pig In Irish Cuisine Past And Present, Mairtin Mac Con Iomaire
The Pig In Irish Cuisine Past And Present, Mairtin Mac Con Iomaire
Conference papers
The inspiration to research and present this paper came from a folklore tale about how Saint Martin created the pig from a piece of fat. The paper will explore the pig in Irish cuisine and culture from ancient times to the present. The paper will discuss the pig in Irish literature and mythology; outline the role the emergence of the potato had on domestic pig keeping, and trace the rise of commercial processing in the nineteenth century to the present day. It will highlight a number of traditional Irish dishes using pig meat and illustrate how today’s chefs have incorporated …
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