This article must adhere to the biographies of living persons (BLP) policy, even if it is not a biography, because it contains material about living persons. Contentious material about living persons that is unsourced or poorly sourced must be removed immediately from the article and its talk page, especially if potentially libellous. If such material is repeatedly inserted, or if you have other concerns, please report the issue to this noticeboard.If you are a subject of this article, or acting on behalf of one, and you need help, please see this help page. |
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Mac Con Iomaire, M. (2001) Layers of Meaning, Sunday Business Post, Letter to the Editor, 25 February
Mac Con Iomaire, M (2001) Gurriers and Gur Cake, Sunday Business Post, Letter to the Editor, 18 March
Mac Con Iomaire, M. (2004) Pierre Rolland: Ireland’s First Michelin Star Chef in Hotel and Catering Review, Vol. 37 No.12 p. 45. ( http://arrow.dit.ie/tfschafart/21/)
Mac Con Iomaire, M. (2005) Zenon Geldof: Belgian Master Chef in Hotel and Catering Review, Vol. 38 No. 2 p. 30 ( http://arrow.dit.ie/tfschafart/20/ )
Mac Con Iomaire, M. (2005) Louis Jammet: A French Pioneer in Hotel and Catering Review, Vol. 38 No. 3 pp. 46–7. ( http://arrow.dit.ie/tfschafart/19/ )
Mac Con Iomaire, M. (2005) Mike Butt…Pioneering Curry King in Hotel and Catering Review, Vol. 38 No.5 p. 41. ( http://arrow.dit.ie/tfschafart/18/ )
Mac Con Iomaire, M.(2005) Dr. Noel Cullen…Iconic Chef and Educator in Hotel and Catering Review, Vol.38, No.6 p. 41. ( http://arrow.dit.ie/tfschafart/17/)
Mac Con Iomaire, M. (2005). Duck shoot- review of The Fat Duck ‘world’s best restaurant’, Food and Wine Magazine, June 2005, pp. 26–9, Harmonia Ltd. Dublin ( http://arrow.dit.ie/tfschafart/16/ )
Mac Con Iomaire, M. (2005) Is Authentic a thing of the Past? in Hotel and Catering Review Vol. 38, No. 10, p. 52 ( http://arrow.dit.ie/tfschafart/15/ )
Mac Con Iomaire, M. (2005). Tom Aikens: a restaurant review’, Food and Wine Magazine, November2005,pp. 82–83 ( http://arrow.dit.ie/tfschafart/14/ )
Mac Con Iomaire, M. (2005) Organic: The Emperor’s New Clothes? in Hotel and Catering Review Vol. 38, No. 12, p. 32 ( http://arrow.dit.ie/tfschafart/25/ )
Mac Con Iomaire, M. (2006), Review of ‘Osteria di Passignanno’ in Food and Wine Magazine, June 2006, pp. 82–83 Harmonia Ltd. Dublin ( http://arrow.dit.ie/tfschafart/11/ )
Mac Con Iomaire, M (2006) Designing Dining in Hotel and Catering Review Vol. 39, No. 06, pp. 42–43 ( http://arrow.dit.ie/tfschafart/10/ )
Mac Con Iomaire, M. (2007) Food and Morality: To Eat or not to Eat in Hotel and Catering Review Vol 40, No. 10. pp. 44–45 ( http://arrow.dit.ie/tfschafart/13/ )
Mac Con Iomaire, M. (2008) The Use of the on-line 1911 census facility in identifying Restaurant workers in Edwardian Dublin in Irish Roots, First Quarter, pp. 18–19. ( http://arrow.dit.ie/tfschafart/12/)
Mac Con Iomaire M. and P. Óg Gallagher (2011) Leitrim Chefs Produce Lavish Irish Banquet at Oxford Symposium, Leitrim Guardian, Vol. 43, pp. 57–58. ( http://arrow.dit.ie/tfschafart/105/)
This article must adhere to the biographies of living persons (BLP) policy, even if it is not a biography, because it contains material about living persons. Contentious material about living persons that is unsourced or poorly sourced must be removed immediately from the article and its talk page, especially if potentially libellous. If such material is repeatedly inserted, or if you have other concerns, please report the issue to this noticeboard.If you are a subject of this article, or acting on behalf of one, and you need help, please see this help page. |
![]() | This article is rated Start-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | ||||||||||||||||||||||||||||||||||||||
|
Mac Con Iomaire, M. (2001) Layers of Meaning, Sunday Business Post, Letter to the Editor, 25 February
Mac Con Iomaire, M (2001) Gurriers and Gur Cake, Sunday Business Post, Letter to the Editor, 18 March
Mac Con Iomaire, M. (2004) Pierre Rolland: Ireland’s First Michelin Star Chef in Hotel and Catering Review, Vol. 37 No.12 p. 45. ( http://arrow.dit.ie/tfschafart/21/)
Mac Con Iomaire, M. (2005) Zenon Geldof: Belgian Master Chef in Hotel and Catering Review, Vol. 38 No. 2 p. 30 ( http://arrow.dit.ie/tfschafart/20/ )
Mac Con Iomaire, M. (2005) Louis Jammet: A French Pioneer in Hotel and Catering Review, Vol. 38 No. 3 pp. 46–7. ( http://arrow.dit.ie/tfschafart/19/ )
Mac Con Iomaire, M. (2005) Mike Butt…Pioneering Curry King in Hotel and Catering Review, Vol. 38 No.5 p. 41. ( http://arrow.dit.ie/tfschafart/18/ )
Mac Con Iomaire, M.(2005) Dr. Noel Cullen…Iconic Chef and Educator in Hotel and Catering Review, Vol.38, No.6 p. 41. ( http://arrow.dit.ie/tfschafart/17/)
Mac Con Iomaire, M. (2005). Duck shoot- review of The Fat Duck ‘world’s best restaurant’, Food and Wine Magazine, June 2005, pp. 26–9, Harmonia Ltd. Dublin ( http://arrow.dit.ie/tfschafart/16/ )
Mac Con Iomaire, M. (2005) Is Authentic a thing of the Past? in Hotel and Catering Review Vol. 38, No. 10, p. 52 ( http://arrow.dit.ie/tfschafart/15/ )
Mac Con Iomaire, M. (2005). Tom Aikens: a restaurant review’, Food and Wine Magazine, November2005,pp. 82–83 ( http://arrow.dit.ie/tfschafart/14/ )
Mac Con Iomaire, M. (2005) Organic: The Emperor’s New Clothes? in Hotel and Catering Review Vol. 38, No. 12, p. 32 ( http://arrow.dit.ie/tfschafart/25/ )
Mac Con Iomaire, M. (2006), Review of ‘Osteria di Passignanno’ in Food and Wine Magazine, June 2006, pp. 82–83 Harmonia Ltd. Dublin ( http://arrow.dit.ie/tfschafart/11/ )
Mac Con Iomaire, M (2006) Designing Dining in Hotel and Catering Review Vol. 39, No. 06, pp. 42–43 ( http://arrow.dit.ie/tfschafart/10/ )
Mac Con Iomaire, M. (2007) Food and Morality: To Eat or not to Eat in Hotel and Catering Review Vol 40, No. 10. pp. 44–45 ( http://arrow.dit.ie/tfschafart/13/ )
Mac Con Iomaire, M. (2008) The Use of the on-line 1911 census facility in identifying Restaurant workers in Edwardian Dublin in Irish Roots, First Quarter, pp. 18–19. ( http://arrow.dit.ie/tfschafart/12/)
Mac Con Iomaire M. and P. Óg Gallagher (2011) Leitrim Chefs Produce Lavish Irish Banquet at Oxford Symposium, Leitrim Guardian, Vol. 43, pp. 57–58. ( http://arrow.dit.ie/tfschafart/105/)