Add to ORKGMost Irish people likely have little or no knowledge of the richness and variety of their ancestor’s...
This book was compiled to celebrate the 50th Anniversary of the Dublin College of Catering, Cathal B...
“Everybody eats and drinks; yet only few appreciate the taste of food” Confucius (551- 479BC). This ...
Drawing on evidence from across a range of disciplines (literature, folklore, history, sociology, et...
Irish Food History: A Companion provides the most comprehensive collection of information to date on...
This volume of essays, which originated in the inaugural Dublin Gastronomy Symposium held in the Tec...
In the West of Ireland, a new awareness for quality ingredients and indigenous flavours are drawing ...
Published by Gill & Macmillan, Park West, Dublin 12 with association with RTE Commercial Enterprises...
Published by Gill & Macmillan,Goldenbridge, Dublin 8 in 1991. Art director, Jane Forster, production...
There has been a gradual but noticeable growth in scholarship concerning food globally, particularly...
Fish is one of the most abundant wild foods available to a small island nation. Certain species of s...
Food studies and Irish Studies stem from the same ‘studies’ phenomena and share many similarities in...
Published by Liberties Press, 51 Stephens Road, Inchicore, Dublin 8 in 2004. Cover design by Liam Fu...
Description of Irish Banquet given at Oxford Symposium on Food and Cookery 2010 by Irish chefs with ...
This volume of essays which originated in the inaugural Dublin Gastronomy Symposium held in the Tech...
Most Irish people likely have little or no knowledge of the richness and variety of their ancestor’s...
This book was compiled to celebrate the 50th Anniversary of the Dublin College of Catering, Cathal B...
“Everybody eats and drinks; yet only few appreciate the taste of food” Confucius (551- 479BC). This ...
Drawing on evidence from across a range of disciplines (literature, folklore, history, sociology, et...
Irish Food History: A Companion provides the most comprehensive collection of information to date on...
This volume of essays, which originated in the inaugural Dublin Gastronomy Symposium held in the Tec...
In the West of Ireland, a new awareness for quality ingredients and indigenous flavours are drawing ...
Published by Gill & Macmillan, Park West, Dublin 12 with association with RTE Commercial Enterprises...
Published by Gill & Macmillan,Goldenbridge, Dublin 8 in 1991. Art director, Jane Forster, production...
There has been a gradual but noticeable growth in scholarship concerning food globally, particularly...
Fish is one of the most abundant wild foods available to a small island nation. Certain species of s...
Food studies and Irish Studies stem from the same ‘studies’ phenomena and share many similarities in...
Published by Liberties Press, 51 Stephens Road, Inchicore, Dublin 8 in 2004. Cover design by Liam Fu...
Description of Irish Banquet given at Oxford Symposium on Food and Cookery 2010 by Irish chefs with ...
This volume of essays which originated in the inaugural Dublin Gastronomy Symposium held in the Tech...
Most Irish people likely have little or no knowledge of the richness and variety of their ancestor’s...
This book was compiled to celebrate the 50th Anniversary of the Dublin College of Catering, Cathal B...
“Everybody eats and drinks; yet only few appreciate the taste of food” Confucius (551- 479BC). This ...