TU Dublin, Cathal Brugha St library

2020-09-22T11:28:00.002+01:00

THIS BLOG IS CLOSING

This blog will no longer be updated after September 2020.
If you wish to continue to read/subscribe to our blog posts for TOURISM and FOOD please click on the following links:

Hospitality and Tourism BLOG:
https://tudublin.libguides.com/c.php?g=681793&p=4890568

Culinary Arts and Food Science BLOG:

https://tudublin.libguides.com/c.php?g=682861&p=4889150

2020-08-07T14:17:00.001+01:00

Read online: New Ebooks available on our catalogue

In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today.
The second edition of this successful and comprehensive overview of bakery science is revised and expanded, featuring chapters on various bread and non-bread products from around the world, as well as nutrition and packaging, processing, quality control, global bread varieties and other popular bakery products. The book is structured to follow the baking process, from the basics, flour and other ingredients, to mixing, proofing and baking.

This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry. It provides detailed review on a wide range of topics including cocoa production, cocoa and chocolate manufacturing operations, sensory perception of chocolate quality, flavour release and perception, sugar replacement and alternative sweetening solutions in chocolate production, industrial manufacture of sugar-free chocolates as well as the nutrition and health benefits of cocoa and chocolate consumption.

Chocolates & Confections, 2e offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection. It is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections. From truffles, hard candies, brittles, toffee, caramels, and taffy to butter ganache confections, fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, Chocolates & Confections 2e offers the tools and techniques for professional mastery.

The second edition of Cooking as a Chemical Reaction: Culinary Science with Experiments features new chapters on food hygiene and safety, kitchen terminology, and taste pairing, as well as an expanded chapter on the role of food additives in culinary transformations.
The text uses experiments and experiences from the kitchen, and other food preparation areas, rather than theory, as the basic means of explaining the scientific facts and principles behind food preparation and food processing. It engages students in their own learning process.　This textbook is designed so that students can first perform certain experiments and record their observations in tables provided in the book. The book then explains the science behind their observations.

Food: A Culinary History by jean Louis Flandrin explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.

In the process of articulating a positive role for disgust, this book examines the nature of aesthetic apprehension and argues for the distinctive mode of cognition that disgust affords — an intimate apprehension of physical mortality. Despite some commonalities attached to the meaning of disgust, this emotion assumes many aesthetic forms: it can be funny, profound, witty, ironic, unsettling, sorrowful, or gross. To demonstrate this diversity, several chapters review examples of disgust as it is aroused by art. The book ends by investigating to what extent disgust can be discovered in art that is also considered beautiful.

2020-08-06T12:46:00.000+01:00

Read Online: New Ebooks available on our catalogue

Using first-hand research projects and international case studies, it combines theoretical and applied knowledge with a scaffolded learning approach and takes a comprehensive look at practical management tools, certifications and innovation as part of the process of operationalising and implementing sustainable tourism.

This book provides an introduction to the potential applications of theories of practice in tourism studies. It brings together a variety of approaches exploring how theories of practice bridge themes and fields which are usually addressed separately within tourism research: consumption and production; travel and the everyday; governance and policy; technology and the social. The book critically engages with practices as a fruitful approach to tourism research as well as how the particularities of tourism might inform our understanding of practice theories.

This book examines dark tourism through the new lens of pilgrimage. It focuses on dark tourism sites as pilgrimage destinations, taking a broad definition of pilgrimage so as to consider aspects of both religious and non-religious travel. It covers theories and histories of dark tourism and pilgrimage, pilgrimage to dark tourism sites, and experience design. A key resource for researchers and students of heritage, tourism and pilgrimage, this book will also be of great interest to those studying anthropology, religious studies and related social science subjects.

2020-07-06T15:16:00.000+01:00

New eBooks available on our catalogue

2020-06-18T15:19:00.001+01:00

Oxford Reference database:

Food and Fitness: a Dictionary of Diet and Exercise, (2 ed.), Michael Kent

This dictionary provides authoritative information on foods and drinks, types of diet, sports and activities, exercises, physiology, training methods, and calorie requirements. The new edition includes over 200 new entries covering advances in the science of health and diet such as genetic disposition and nutrigenomics, high-profile diets such as the five–two and palaeo, fitness tracking and technologies, and developments in food labelling and the psychology of diet and fitness.

With over seventy diagrams, many providing guidance on how to carry out certain exercises, and tables covering recommended dietary intakes, the composition of selected foods, and average energy expenditure for various activities and sports, this is an ideal quick reference for students of sports and nutrition, and for anyone interested in diet and fitness.

2020-06-18T14:45:00.001+01:00

Oxford Reference database:

The Diner’s Dictionary (2 ed.),John Ayto

Seasoned generously with literary wit, The Diner’s Dictionary is a veritable feast, tracing the origins and history of over 2,300 gastronomical words and phrases. John Ayto spreads across our table a veritable cornucopia, from common fruits and vegetables (apples, cherries, apricots, and broccoli, to name a few), to exotic foreign dishes such as gado-gado, nasi goreng, satay, and dashi, and even junk foods such as doughnuts, brownies, and candy. Thoroughly revised, the second edition boasts 1,000 new entries, including the word origins of affogato, bento, cava, goji berry, jalfrezi, mocktail, rugelach, vache qui rit, and zigni. In addition, Ayto has expanded the coverage of vocabulary from foreign cuisines, such as Thai, Korean, Vietnamese, and parts of South America.

Throughout, Ayto provides fascinating capsule histories of the various foods. He tells us, for instance, that cantaloupe was introduced into Europe from Armenia and was apparently first cultivated at Cantaluppi, a former summer estate of the popes near Rome. We learn the ingredients of haggis and that the name of the Scandinavian drink "aquavit" ultimately derives from Latin aqua vitae or "water of life." From jambalaya and callaloo to arrowroot and shiitake, The Diner's Dictionary is a food-lover's dream, filled with information and fascinating lore.

2020-06-18T14:33:00.000+01:00

Oxford Reference database:

A Dictionary of Food and Nutrition (4 ed.), David A. Bender

This dictionary offers jargon-free entries on food, nutrition, diet, and health that clearly explain even the most technical of nutritional terms.

From abalone to zymogens, its coverage spans types of food (including both everyday and little-known foods), nutritional information, vitamins, minerals, and key scientific areas including metabolism and genomics. This new edition includes expanded coverage of food safety and relevant organizations, and of the nutritional information included for many foodstuffs. It also incorporates over 40 new line drawings, including numerous illustrations of the chemical structures of nutrients.

It is an essential resource for students of nutrition, dietetics, food science, and health and human sciences.

SPORTDiscus Database

2020-05-27T13:00:00.002+01:00

SPORTDiscus is the leading bibliographic database for sports and sports medicine research. It includes millions of records from leading sports medicine journals, books, dissertations and more. Subjects covered include nutrition, physical therapy, occupational health, exercise physiology and kinesiology.

It's on the A-Z Database.

Read online

2020-05-19T17:24:00.000+01:00

Rebel recipes, 2019

Vegan-ish, 2018

Lane Gold, 2018

Lexi Earl, 2020

ROBOTS
ARTIFICIAL INTELLIGENCE
SERVICE AUTOMATION
(RAISA)

Click here for ebook

Silke Bartsch and Patricia Lysaght (editors)

NEW EBOOKS

2020-05-10T20:29:00.000+01:00

Dave Chaffey, 2019

Thomas J. Aicher, 2019

Eric C. Schwarz, 2020

Meegan Jones, 2017

Click here for ebook

Naresh K. Malhotra, 2019,

Hedgerow, John Wright, 2014

Click here for ebook

Edited by Joseph M. Cheer and Alan A. Lew, 2018

The Oxford Companion to Food, 2014

Includes chapter on practice theory by Theodore Schatzki.

NEW eBOOKS

2020-05-01T13:33:00.000+01:00

Karen Beaven, 2019

John Fletcher, 2017

Samuel C. Certo, 2018

James Martin, 2020

2020-05-01T10:59:00.000+01:00

May Bank Holiday : Monday 4th May

Human Kinetics Library - free trial till 31 May

2020-04-28T19:36:00.003+01:00

Human Kinetics Library is dedicated to the research, teaching, and understanding of kinesiology, sport, and exercise science.

Active aging
Anatomy and biomechanics
Exercise and sport science
Exercise prescription, instruction, and assessment
Fitness and health
History, sociology, and philosophy of sport
Motor behavior
Nutrition and healthy eating
Physical activity and health
Physiology of sport and exercise
Psychology of sport and exercise
Recreation and leisure
Research methods, measurement, and evaluation
Sport management and sport business
Sport and activities

Click here and scroll to Human Kinetics Library.

New ebooks

2020-04-24T11:48:00.002+01:00

Event Impact Assessment, Getz, 2018

Event Evaluation, Getz, 2018

Destination Resilience, Innerhofer, 2018

Dugongs return as tourists stay home.

2020-04-23T21:47:00.000+01:00

Drone video footage released by the Department of National Parks shows a 30-strong herd of dugongs in shallow waters off Libong Island in Trang Province, Thailand.
“It’s quite unusual,” marine scientist Thon Thamrongnawasawat told The Associated Press on Thursday when asked about the dugongs. “This species of mammal is very sensitive to speed boats and people. When they are gone, they feel free to gather in a large group and come close to shore.”

EXAM PAPERS GUIDE

2020-04-23T10:58:00.000+01:00

Exam Papers passwords here.

Click link for video guide to accessing exam papers.

Ebooks on EBSCO

2020-04-20T11:52:00.000+01:00

Click here for a range of ebooks including tourism, cooking and sport.

Scroll down and select eBooks on EBSCOhost Account.

2020-04-17T10:11:00.000+01:00

Exam Papers available Online

Bloomsbury Food Library, available until 31 May

2020-04-15T09:46:00.000+01:00

Bloomsbury Food Library is a digital resource of food studies. It reflects the interdisciplinary nature of this growing subject and includes 102 ebooks.

Online Dissertations

2020-03-30T14:26:00.000+01:00

To check for dissertations online on the library catalogue enter the Course Code.
Look for Digital Image below each entry if it can be read online and click.

ONLINE:
DT414, Culinary Innovation and Food Product Development
DT420, Nutraceuticals for Health and Nutrition
DT421, Food Innovation
DT422, Pharmaceutical Healthcare
DT491, Environmental Health

NOT ONLINE:
DT401, International Hospitality Management
DT411, Leisure Management
DT413, Event Management
DT416, Culinary Entrepreneurship
DT437, Food Safety Management
Search for eDissertations under Subject for complete list.

LIBRARY IS CLOSED UNTIL 20th APRIL

2020-03-24T14:39:00.002+00:00

Click here for online Library Services available during the University closure.

There are NO LIBRARY FINES for the time TU Dublin remains closed. Extended loan periods are in place for the closure. Any overdue fines accrued during the closure will be waived.

2020-03-12T17:07:00.000+00:00

2020-03-12T16:32:00.000+00:00

In an effort to restrict the spread of CoronaVirus, Cathal Brugha Street Library closes at 5.30 pm today. Re-opens again for students on Monday, 30 March.

You can still contact library staff during this time by phone or email if you need assistance.

Green Week Talk, Towards a Sustainable Future, Thursday 12 March

2020-03-05T16:34:00.002+00:00

Venue: KOS Theatre, Basement, Cathal Brugha St, 10:00-12:00
Prof. John Sweeney   Climate Change www.maynoothuniversity.ie/people/john-sweeney
Shane Dineen Vision and policy   www.failteireland.ie
Mary Mulvey Leadership   www.ecotourismireland.ie
Craig Benton   Food Waste stopfoodwaste.ie/team/craig-benton
Megan Best Best Practice   www.bodyandsoul.ie

2020-03-05T15:44:00.002+00:00