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1. Food on the Edge: The future of food is a sustainable future

   Item type: Journal Article • Journal: • Authors: Máirtín Mac Con Iomaire --- School of Culinary Arts and Food Technology, Dublin Institute of Technology, Dublin, Ireland

   This article is a review of “Food on the Edge (FOTE)”, a symposium which ran in Galway, Ireland in October 2015 on the theme of “the future of food”. The aim of FOTE is to create a benchmark for best...

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2. 

   Food on the Edge: The future of food is a sustainable future

   Item type: Journal Article • Journal: Research in Hospitality Management • Authors: Máirtín Mac Con Iomaire --- School of Culinary Arts and Food Technology, Ireland

   This article is a review of “Food on the Edge (FOTE)”, a symposium which ran in Galway, Ireland in October 2015 on the theme of “the future of food”. The aim of FOTE is to create a benchmark for best...

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3. 

   A reflection on the story, current positioning, offerings and the darker side of the luxury gastronomy book, the Michelin Guide

   Item type: Journal Article • Journal: Research in Hospitality Management • Authors: Nguyen Vinh Hoa --- , France Isaure May --- , France

   This article gives some personal reflections on the luxury status of the most famous gastronomic bible — The Michelin Guide. The question being addressed — Is the Guide still considered a luxurious commodity? By using secondary data, the findings show...

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