Research output per year
Research output per year
Fingerprint
Dive into the research topics where School of Culinary Arts and Food Technology is active. These topic labels come from the works of this organisation's members. Together they form a unique fingerprint.
Collaborations and top research areas from the last five years
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
Profiles
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‘Les noirs ne sont pas des cuisiniers, c’est des plongeurs!’: exploring the lived experience of migrant cooks in Paris
Gough, S. & Mac Con Iomaire, M., 3 May 2024, In: Journal of Foodservice Business Research. 27, 3, p. 254-286 33 p.Research output: Contribution to journal › Article › peer-review
Open Access1 Citation (Scopus) -
Chefs’ perspectives of failures in foodservice kitchens, part 2: A phenomenological exploration of the consequences and handling of food production failure
Afifi, M. F., Healy, J. J. & Mac Con Iomaire, M., 2023, In: Journal of Foodservice Business Research. 26, 5, p. 669-699 31 p.Research output: Contribution to journal › Article › peer-review
Open Access3 Citations (Scopus) -
Creating an emulsion from onions
Burke, R., 21 May 2023, In: International Journal of Molecular Gastronomy. 5, p. 1-3Research output: Contribution to journal › Article › peer-review
Open Access
Activities
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Nourishing the New Nation: How Food and Foodways in Novels about the Period of Independence Refract the State of the Nation in Uncertain Times
Anke Klitzing (Speaker)
21 Jun 2024Activity: Talk or presentation › Oral presentation
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Food in Ireland: Changing Perspectives
Anke Klitzing (Speaker)
13 Feb 2024Activity: Talk or presentation › Invited talk
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Stirring Words (Journal)
Anke Klitzing (Editor in chief)
2024 → …Activity: Publication peer-review and editorial work › Editorial work