Digesting the Menu

An exploratory study into the terminology used on Irish restaurant menus

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Menus are becoming a focal point of restaurants today. Not only does the menu describe the list of dishes available to order from the kitchen, but the language on a menu is now a pivotal tool which governs consumers choice in both restaurant and dish selection (Vaughan, 2011). Different terminology can be seen on Irish restaurant menus; however these terms are rarely explored and explained. The overall aim of this study is to explore the use of terms on the Irish restaurant menus. The overall conclusion from this study is that the terms used on menus need to be carefully selected and balanced against the restaurant type and consumer profile, and that the restaurant server has become a focal part in influencing menu dish selection.


Anthony O'Toole


Anthony is a chef, writer & an independent food & drink consultant. He has a Masters in Culinary Innovation & New Product Development from Dublin Institute of Technology in Ireland and an Advanced W.S.E.T. (Wine & Spirit Education Trust) certificate in Wine and Spirits. Anthony is passionate Slow Food advocate within the food community in Ireland.

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Publishing House:

LAP LAMBERT Academic Publishing


Drink, Eating, food, Ireland, restaurants, Menus

Product category:

SOCIAL SCIENCE / Sociology / General