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Articles 31 - 46 of 46
Full-Text Articles in Food Studies
Osteria Di Passignano, Máirtín Mac Con Iomaire
Osteria Di Passignano, Máirtín Mac Con Iomaire
Articles
This is a review of the Osteria di Passignano restaurant located in a remote part of Tuscanny, Italy, owned by Antonori Wines.
Designing Dining, Máirtín Mac Con Iomaire
Designing Dining, Máirtín Mac Con Iomaire
Articles
Just like its clothing cousin 'haute couture', the culinary world of 'haute cuisne' is influence heavily by changing fashions. This article outlines the trends for dining in 2006.
Organics: The Emperor's New Clothes?, Máirtín Mac Con Iomaire
Organics: The Emperor's New Clothes?, Máirtín Mac Con Iomaire
Articles
This article ponders if organic food is indeed healthier or if it's just a fad for the wooly jumper brigade!
Tom Aikens, Máirtín Mac Con Iomaire
Tom Aikens, Máirtín Mac Con Iomaire
Articles
This article reviews the London restaurant 'Tom Aikens' and discusses whether the artist must be present for the food to be fine! The lunch was produced by Dylan McGrath. Alan Ducasse was asked 'who cooks the food when you are not in the kitchen?' and replied, 'the same person who cooks it when I am in the kitchen!'
Is Authentic A Thing Of The Past?, Máirtín Mac Con Iomaire
Is Authentic A Thing Of The Past?, Máirtín Mac Con Iomaire
Articles
This article is a review of the Oxford Symposium on Food and Cookery 2005 where the theme was Authenticity. It discusses the subject of Autheniticity in food and asks whether there is such a thing? What is Authenticity? Who can define what Authenticity means in the context of food? Is authenticity in food an indulgence of the rich which stiffles creativity and invention?
Dr. Noel Cullen: Iconic Chef And Educator, Máirtín Mac Con Iomaire
Dr. Noel Cullen: Iconic Chef And Educator, Máirtín Mac Con Iomaire
Articles
This article profiles the life of Dr. Noel Cullen who was influential in developing gastronomy and culinary education in Ireland and America. He was the first chef to combine a Certified Master Chef (CMC) qualification with a Doctorate in Education (Ed. D.).
Duck Shoot: Is The Fat Duck Really The World's Best Restaurant?, Máirtín Mac Con Iomaire
Duck Shoot: Is The Fat Duck Really The World's Best Restaurant?, Máirtín Mac Con Iomaire
Articles
This article reviews The Fat Duck restaurant in Bray on Thames which was awarded 'Best Restaurant in the World' in 2005. The article reviews a tasting meal and discusses how the restaurant is operated, with insights from two graduates from DIT's BA(hons) Culinary Arts who were working there.
Mike Butt... Pioneering Curry King, Máirtín Mac Con Iomaire
Mike Butt... Pioneering Curry King, Máirtín Mac Con Iomaire
Articles
Profile of Mike Butt, owner of one of the first Indian restaurant in Dublin, Ireland and founder member of the Restaurant Association of Ireland.
Louis Jammet: A French Pioneer, Máirtín Mac Con Iomaire
Louis Jammet: A French Pioneer, Máirtín Mac Con Iomaire
Articles
This article discusses Louis Jammet and his family's influence on developing gastronomy in Dublin, Ireland.
Zenon Geldof: Belgian Master Chef, Máirtín Mac Con Iomaire
Zenon Geldof: Belgian Master Chef, Máirtín Mac Con Iomaire
Articles
This article profiles Belgian Master Chef Zenon Geldof who came to Ireland at the start of the twentieth century and was an important culinary figure in the development of restaurants in Dublin.
Pierre Rolland: Ireland's First Michelin Star Chef, Máirtín Mac Con Iomaire
Pierre Rolland: Ireland's First Michelin Star Chef, Máirtín Mac Con Iomaire
Articles
This article profiles French master chef Pierre Rolland, who came to Ireland as chef de cuisine in the Russell Hotel and trained a generation of Irish chefs.
Cooking Online: Investigating The Effectiveness Of Providing Online Support Material To Students On A Professional Cookery Apprenticeship Course, Nuala Harding
Articles
Having worked as a lecturer for five years, I was given the opportunity to undertake the postgraduate diploma in third-level learning and teaching at the Technological University Dublin. The elective I chose as part of this course was online learning. The requirement to compile a reflective journal during the module has provided the catalyst for me to write this paper. This Paper describes work in progress for proposed research within the Department of Hospitality, Tourism and Leisure Studies in Athlone Institute of Technology (AIT). The purpose of this research is to investigate the feasibility of providing and the effectiveness of …
The History Of Seafood In Irish Cuisine And Culture, Máirtín Mac Con Iomaire
The History Of Seafood In Irish Cuisine And Culture, Máirtín Mac Con Iomaire
Articles
Fish is one of the most abundant wild foods available to a small island nation.
The History Of Seafood In Irish Cuisine And Culture, Máirtín Mac Con Iomaire
The History Of Seafood In Irish Cuisine And Culture, Máirtín Mac Con Iomaire
Articles
Fish is one of the most abundant wild foods available to a small island nation. Certain species of seafood have moved from being ‘poor man’s food’ to ‘luxury food’ over time. It may be said that the Irish do not behave as island people since we have little or no history of exploiting the sea compared to our European partners. Ireland was late developing its fishing industry and now suffers reduced EU fish quotas, the unfortunate but necessary result of decades of over-fishing on European waters. This paper investigates the historical role seafood has played in Irish cuisine and culture …
The Tenderisation Of Shin Beef Using A Citrus Juice Marinade, Roisin Burke, Frank Monahan
The Tenderisation Of Shin Beef Using A Citrus Juice Marinade, Roisin Burke, Frank Monahan
Articles
The effectiveness of organic acids (acetic, citric, lactic) and a citrus juice marinade as tenderising agents in shin beef muscle was investigated. At 0.2 M, citric acid was more effective as a tenderising agent than acetic or lactic acid. Immersion of shin beef strips in citric acid (0–0.05 M) showed that a significant tenderising effect was obtained above a concentration of 0.013 M. When shin beef strips were immersed in the citrus juice marinade (31% orange juice, 31% lemon juice, 38% distilled water) mean pH decreased from 5.7 to 3.1 and mean sample weight increased by ∼65%. The mean Warner–Bratzler …
Layers Of Meaning, Máirtín Mac Con Iomaire