Pauline Danaher
Biographic Data
| ID | 897516 |
|---|---|
| NAME | Pauline Danaher |
| GIVEN NAMES | Pauline |
| FAMILY NAME | Danaher |
| SIGNATURE | DANAHER P |
| AFFILIATIONS | Technological University Dublin |
| VERIFIED | No |
| TOTAL WORKS | 2 |
| TOTAL CITATIONS | 3 |
| WORKS AS AUTHOR | 2 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2001 |
| LATEST PUBLICATION YEAR | 2020 |
| H-INDEX | 1 |
Creating bespoke note by note dishes and drinks inspired by traditional foods
French physical chemist, Hervé This, first proposed Note by Note (NbN) cooking in 1994. It is an application of molecular gastronomy and involves the use of compounds, either pure or in mixtures, rather than traditional food ingredients to make dishes. A review of international activities, relating to NbN cooking and cuisine, reveals that it has the potential to contribute to the creation of bespoke foods and drinks, e.g., by using ingredients wh…
Travellers Under the Southern Cross
I am writing this paper on 26 January 2001 in the Queensland regional city Rockhampton. This is a public holiday for most Australians, Australia Day in the year of the centenary of Federation for many Australians, and Invasion Day for some Australians. This complex variety of attitudes to a single date encapsulates some of the themes to be explored in this paper
Travellers Under the Southern Cross
I am writing this paper on 26 January 2001 in the Queensland regional city Rockhampton. This is a public holiday for most Australians, Australia Day in the year of the centenary of Federation for many Australians, and Invasion Day for some Australians. This complex variety of attitudes to a single date encapsulates some of the themes to be explored in this paper
Creating bespoke note by note dishes and drinks inspired by traditional foods
French physical chemist, Hervé This, first proposed Note by Note (NbN) cooking in 1994. It is an application of molecular gastronomy and involves the use of compounds, either pure or in mixtures, rather than traditional food ingredients to make dishes. A review of international activities, relating to NbN cooking and cuisine, reveals that it has the potential to contribute to the creation of bespoke foods and drinks, e.g., by using ingredients wh…
Travellers Under the Southern Cross
I am writing this paper on 26 January 2001 in the Queensland regional city Rockhampton. This is a public holiday for most Australians, Australia Day in the year of the centenary of Federation for many Australians, and Invasion Day for some Australians. This complex variety of attitudes to a single date encapsulates some of the themes to be explored in this paper
Creating bespoke note by note dishes and drinks inspired by traditional foods
French physical chemist, Hervé This, first proposed Note by Note (NbN) cooking in 1994. It is an application of molecular gastronomy and involves the use of compounds, either pure or in mixtures, rather than traditional food ingredients to make dishes. A review of international activities, relating to NbN cooking and cuisine, reveals that it has the potential to contribute to the creation of bespoke foods and drinks, e.g., by using ingredients wh…
Advertising (2 works) · Business (2 works) · Law (2 works) · Political science (2 works) · Australian History and Society (1 work) · Bespoke (1 work) · Biochemical Analysis and Sensing Techniques (1 work) · Biology (1 work) · Chemistry (1 work) · Culinary Culture and Tourism (1 work)