Diamond Open Access Book Shortlisted For Multiple Awards
Irish Food History: A Companion edited by TU Dublin’s own Máirtín Mac Con Iomaire and Dorothy Cashman has been shortlisted in two categories of the An Post Irish Book Awards and in two categories of the Gourmand Book Awards.
The e-book version of Irish Food History: A Companion was published by the EUt+ Academic Press, a publishing venture from the European University of Technology, hosted at TU Dublin, which publishes electronic materials at no cost to author or reader.
According to Science Europe, “Diamond Open Access journals are community-driven, academic-led, and academic-owned publishing initiatives. Serving a fine-grained variety of generally small-scale, multilingual, and multicultural scholarly communities, these journals and platforms embody the concept of bibliodiversity.” Developed as a pilot in 2022 and 2023, the press has published six titles so far from across the nine members of the European University of Technology.
With the print edition published by the Royal Irish Academy, Irish Food History: A Companion is shortlisted in the Bookselling Ireland Food and Drink Book of the Year and TheJournal.ie Best Irish Published Book of the Year categories. The book has also been nominated for two Gourmand World Cookbook Awards in the Culinary History and Culinary History – Free Download categories.
The electronic version of Irish Food History: A Companion is available to read and download at: https://arrow.tudublin.ie/irishfoodhist/1/
Print copies are available to borrow at Park House Grangegorman Library.