Add to ORKGThe annual Oxford Symposium on Food and Cookery brings together food scholars from different disciplines, but predominantly in history and humanities. However, while continuing its tradition of more than 30 years in food studies, this international gathering also looks to the future, with several activities in the realm of Digital Humanities linked to the conference and its participants
This paper is a reflection of the development of a Food Tourism module over the last 5 years in TU D...
Drawing on evidence from across a range of disciplines (literature, folklore, history, sociology, et...
A busy year in the School calendar continues to place us as a first choice destination for food and ...
A report of a lecture on wine and wine language given to French culinary and hospitality students at...
This article reviews the 2009 Oxford Symposium on Food and Cookery, which was held in St. Catherine\...
There has been a gradual but noticeable growth in scholarship concerning food globally, particularly...
The purpose of the conference was to explore staff and student mobility under the Erasmus Mobility P...
The School of Culinary Arts and Food Technology, TU Dublin, Autumn Newsletter captured the many even...
The School of Culinary Arts and Food Technology, TU Dublin, Autumn Newsletter captured the many even...
“Everybody eats and drinks; yet only few appreciate the taste of food” Confucius (551- 479BC). This ...
This report give a brief outline of the planing and the execution of medieval food for the DIT\u27s ...
Food studies and Irish Studies stem from the same ‘studies’ phenomena and share many similarities in...
The School of Culinary Arts & Food Technology - Autumn Newsletter captured the many events, research...
This article is a review of “Food on the Edge (FOTE)”, a symposium which ran in Galway, Ireland in O...
The School of Culinary Arts and Food Technology, Autumn Newsletter captured the many events, researc...
This paper is a reflection of the development of a Food Tourism module over the last 5 years in TU D...
Drawing on evidence from across a range of disciplines (literature, folklore, history, sociology, et...
A busy year in the School calendar continues to place us as a first choice destination for food and ...
A report of a lecture on wine and wine language given to French culinary and hospitality students at...
This article reviews the 2009 Oxford Symposium on Food and Cookery, which was held in St. Catherine\...
There has been a gradual but noticeable growth in scholarship concerning food globally, particularly...
The purpose of the conference was to explore staff and student mobility under the Erasmus Mobility P...
The School of Culinary Arts and Food Technology, TU Dublin, Autumn Newsletter captured the many even...
The School of Culinary Arts and Food Technology, TU Dublin, Autumn Newsletter captured the many even...
“Everybody eats and drinks; yet only few appreciate the taste of food” Confucius (551- 479BC). This ...
This report give a brief outline of the planing and the execution of medieval food for the DIT\u27s ...
Food studies and Irish Studies stem from the same ‘studies’ phenomena and share many similarities in...
The School of Culinary Arts & Food Technology - Autumn Newsletter captured the many events, research...
This article is a review of “Food on the Edge (FOTE)”, a symposium which ran in Galway, Ireland in O...
The School of Culinary Arts and Food Technology, Autumn Newsletter captured the many events, researc...
This paper is a reflection of the development of a Food Tourism module over the last 5 years in TU D...
Drawing on evidence from across a range of disciplines (literature, folklore, history, sociology, et...
A busy year in the School calendar continues to place us as a first choice destination for food and ...