Journal articles on the topic 'Cocoa cream spread'

<em>&quot;Cosmetics&quot; really originates from its utilization in Ancient Rome. They were ordinarily delivered by female slaves known as &quot;cosmetae&quot; which is the place &quot;cosmetics&quot; originated from. Cosmetics are utilized to improve appearance. Cosmetics has been around for a long time. The primary known individuals who utilized cosmetics to upgrade their magnificence were the Egyptians. Cosmetics those days was simply basic eye shading or some material for the body. Presently a-days cosmetics assumes a significant job for the two people. In transformative brain research, social challenge of appearance reinforces ladies&#39; wants for perfect magnificence. As indicated by &quot;The Origin of Species&quot;, people have developed to exchange qualities to future ages through sexual determination that respects the body state of perfect excellence as magnificent ripeness. Also, since ladies&#39; excellence has as of late been viewed as an upper hand to make social power, a body that fulfills the social guidelines of a culture could accomplish constrained social assets. Believe it or not, even men have turned out to be more magnificence cognizant and are worried about their looks. Cosmetics can be delivered in the natural and hypoallergenic structure to satisfy the needs of clients. Cosmetics is utilized as a marvel help to help develop the confidence and certainty of a person. The significance of cosmetics has expanded the same number of individuals need to remain youthful and appealing. Cosmetics are promptly accessible today as creams, lipstick, scents, eye shadows, nail shines, hair showers and so forth. Different cosmetics like face powder offer sparkle to the skin in the wake of applying the base cream. At that point we have lipsticks, which are connected by numerous ladies everything being equal. They are produced using wax and cocoa spread in the ideal sum. Cosmetics like creams, gels, and colognes are utilized once a day by the two ladies and men. Creams go about as a chemical for the face by and large. All the more as of late enemy of maturing creams have been produced which can hold more youthful looking skin for a long time. The best purifying specialists are purging cream, cleanser and water. Corrective creams fill in as a skin nourishment for hard, dry and dry skin. It for the most part greases up, mollifies and expels undesirable earth from the skin. Some prevalent fat creams that are utilized incorporate Vaseline and Lanolin. Dry creams are utilized in the assembling of cleanser and gelatin which is utilized as a base for the skin. Hair care has turned out to be one of the quickest creating markets in the magnificence business. Numerous young fellows go to oils and gels to keep up and style their hair. Items like hair gels, oils, and creams have been acquainted in the market with assistance secure hair fall and dandruff. A few callings, similar to the entertainment biz industry, center on the significance of the external appearance. Numerous characters and specialists have used cosmetics to beat the cruel lights and the glare of camera flashes. They know the significance of their looks and keep up them by utilizing an assortment of cosmetics. Their appearance is their most profitable resource and they accept each undertaking to show up as the fans need them to show up. Ongoing examination has demonstrated that cosmetics helps in assurance from hurtful beams of the sun. Numerous excellence items producers have used the requirements of individuals to shield themselves and their skin from the beams of the sun. This is an incredible accomplishment in light of the fact that previous make up and sun insurance couldn&#39;t mix together. The importance of cosmetics today, cosmetics help to enhance our appearance and make us feel more confident. With more cosmetics on the market today than ever before, it becomes obvious to us that they play a significant role in our everyday life.</em> &nbsp;

<em>&quot;Cosmetics&quot; really originates from its utilization in Ancient Rome. They were ordinarily delivered by female slaves known as &quot;cosmetae&quot; which is the place &quot;cosmetics&quot; originated from. Cosmetics are utilized to improve appearance. Cosmetics has been around for a long time. The primary known individuals who utilized cosmetics to upgrade their magnificence were the Egyptians. Cosmetics those days was simply basic eye shading or some material for the body. Presently a-days cosmetics assumes a significant job for the two people. In transformative brain research, social challenge of appearance reinforces ladies&#39; wants for perfect magnificence. As indicated by &quot;The Origin of Species&quot;, people have developed to exchange qualities to future ages through sexual determination that respects the body state of perfect excellence as magnificent ripeness. Also, since ladies&#39; excellence has as of late been viewed as an upper hand to make social power, a body that fulfills the social guidelines of a culture could accomplish constrained social assets. Believe it or not, even men have turned out to be more magnificence cognizant and are worried about their looks. Cosmetics can be delivered in the natural and hypoallergenic structure to satisfy the needs of clients. Cosmetics is utilized as a marvel help to help develop the confidence and certainty of a person. The significance of cosmetics has expanded the same number of individuals need to remain youthful and appealing. Cosmetics are promptly accessible today as creams, lipstick, scents, eye shadows, nail shines, hair showers and so forth. Different cosmetics like face powder offer sparkle to the skin in the wake of applying the base cream. At that point we have lipsticks, which are connected by numerous ladies everything being equal. They are produced using wax and cocoa spread in the ideal sum. Cosmetics like creams, gels, and colognes are utilized once a day by the two ladies and men. Creams go about as a chemical for the face by and large. All the more as of late enemy of maturing creams have been produced which can hold more youthful looking skin for a long time. The best purifying specialists are purging cream, cleanser and water. Corrective creams fill in as a skin nourishment for hard, dry and dry skin. It for the most part greases up, mollifies and expels undesirable earth from the skin. Some prevalent fat creams that are utilized incorporate Vaseline and Lanolin. Dry creams are utilized in the assembling of cleanser and gelatin which is utilized as a base for the skin. Hair care has turned out to be one of the quickest creating markets in the magnificence business. Numerous young fellows go to oils and gels to keep up and style their hair. Items like hair gels, oils, and creams have been acquainted in the market with assistance secure hair fall and dandruff. A few callings, similar to the entertainment biz industry, center on the significance of the external appearance. Numerous characters and specialists have used cosmetics to beat the cruel lights and the glare of camera flashes. They know the significance of their looks and keep up them by utilizing an assortment of cosmetics. Their appearance is their most profitable resource and they accept each undertaking to show up as the fans need them to show up. Ongoing examination has demonstrated that cosmetics helps in assurance from hurtful beams of the sun. Numerous excellence items producers have used the requirements of individuals to shield themselves and their skin from the beams of the sun. This is an incredible accomplishment in light of the fact that previous make up and sun insurance couldn&#39;t mix together. The importance of cosmetics today, cosmetics help to enhance our appearance and make us feel more confident. With more cosmetics on the market today than ever before, it becomes obvious to us that they play a significant role in our everyday life.</em>

Spreads are confectionery products based on sugar, vegetable fat, cocoa powder, milk powder and other ingredients. Basic properties of these products are good spreadability in wide temperature range (from ambience to fridge temperature), rich creamy chocolate taste, and homogenous smooth structure without oil phase migration. Undesirable attribute of these products is their relatively high energy value (2300 kJ/100 g). In recent years, cocoa cream products with reduced energy values have become very popular among consumers and today they are present in the assortment of many confectionery manufacturers. One way to produce spreads with reduced energy value is the replacement of sugar (sucrose) with adequate sweetener. Maltitol is a low-energy poliol capable to qualitatively and quantitatively replace sucrose. Cocoa spreads with maltitol and with the combination of maltitol and sucrose (produced at different temperatures and mixer rotation speeds) have similar texture and rheological properties compared to the spreads with sucrose. The spreads with maltitol have about 15% lower energy value in comparison to the same product with sucrose.

The paper elaborates on the semantics of the 11 Serbian non-basic colour terms – namely, the adjectival lexemes bordo; burgundy, tirkizna; turquoise, zlatna; gold/golden, bež; beige, srebrna; silver, teget; navy (blue), oker; ochre, lila; lilac, ciklama; fuchsia, krem; cream, and pink; vivid pink. The given terms represent a counterpart of the 11 basic colour terms, or BCTs, first named so by Berlin and Kay in 1969. Based on the free word-associations, collected from 142 examinees, all of whom are native Serbian speakers, the following conclusions were drawn: (1) primary associations for (a) lila, and (b) tirkizna are the natural colours of (a) ‘flowering plants’, and (b) ‘the sea’ (a dominant association) as well as ‘the sky’ (a secondary association), respectively. Moreover, these are descriptive definitions of the Serbian BCTs (a) ljubičasta; purple, and (b) plava; blue, respectively (lila and tirkizna are shades of ljubičasta and plava, respectively); (2) bordo, krem, and oker evoke mental images of various artificial entities from the extralinguistic context. Thus, for example, available associations for bordo are cosmet- ics, clothing items, home textiles, cars, etc. Nevertheless, the natural referents ‘a sour cherry’ (Serb. višnja), ‘a cherry’, and ‘blood’ are also mentioned. As for the non-basic term oker, it is percieved to be the colour of ‘walls’, ‘clothing items’, ‘footwear’, as well as ‘human/animal excrement’, ‘a dog’, and ‘autumn’. Finally, krem brings to mind certain ‘food’ associations, mostly ‘Eurocrem’, that is, a two-coloured (brown and white) hazelnut- and cocoa-flavoured sweet milk chocolate spread. Still, the associations here are also those of ‘skin’, ‘nails’, and ‘cof- fee’; (3) the primary associations of pink are ‘TV Pink and its owner Mr. Željko Mitrović’; (4) teget and ciklama are percieved to be predominatly the colours of ‘male and female clothing’, respectively. As a matter of fact, ciklama is a shade of pink and it is commonly associated with ‘feminine’ and ‘femininity’ as well as ‘flowers’, ‘a beetroot’, and ‘sweets’; (5) srebrna and zlatna basically evoke mental images of ‘silver and gold/golden jewelry’, respectively. Another fre- quent association here is that of ‘silver and gold(en) medals, trophies, plaques, and awards’, all of which are administered to the first and second place winners, respectively; (6) finally, beige is a neutral colour which is typically associated with ‘human/animal skin’, ‘wood’ and ‘wood products’, as well as ‘white coffee’, ‘edible or cosmetic cream’, etc.

The article provides an analysis of the range and composition of nut butters. There are two types of nut butters available: creamy butter and spreads. The name of the butter is derived from the nut used. Creamy butters contain from 40 to 47% nuts. Spreads contain the largest amount of sugar in their formulations. Chocolate types of creamy butter and spreads contain cocoa powder. Lecithin was introduced as an emulsifi er. Nut butters may contain dried dairy products.

Hydrolyzed oat flour, called Oatrim, was found able to cr eate suitable food desserts when partially substituted for butter or coconut cr eam. In bakery pr oducts, a 25% Oatrim gel was substituted for butter in rice cookie, br ownie, and banana cake r ecipes. The cholester ol contents of the rice cookie, banana cake, and br ownie wer e reduced by 24.7%, 13.5%, and 24.1%, r espectively. Coconut cream was replaced with a 15% Oatrim suspension in the Thai desserts coconut custar d, coconut cream spread, and mungbean conserve. In these pr oducts, a substantial r eduction in saturated fat content was found: coconut custar d (60.6% reduction), mungbean conserve (76.4% r eduction), coconut cream spread (83.7% reduction). Although adequate textur e measurements wer e observed for most par- tially substituted products, the breaking strengths of the rice cookie and mungbean conserve wer e significantly increased over control foods. These data suggested that the use of the gel should be limited to less than 50% of the substitution. W ithin the experimental parameters examined, the baked goods and Thai desserts exhibited satisfactory sensory qualities in the 50% to 60% substitution range.

Introduction: Virgin Coconut Oil (VCO) contains a lot of medium chain fatty acids. VCO combined with coffee grounds (Coffea arabica Linn) and activated carbon (Activated carbon Cocos nucifera L) has the potential to form a preparation that can moisturise and brighten the skin. The purpose of this study was to make cosmetic cleansing preparations containing three natural ingredients. Methods: This study evaluated the organoleptic body scrub preparations, homogeneity, dispensability and pH for three different formulations. In vivo test for irritation (oedema and erythema) was carried out on albino rabbits (n = 3) for each treatment group. Clinical irritation testing was performed on the forearm of healthy volunteers, 17 - 45 years of age with no history of allergies (n = 30). Determination of skin moisture content and melanin index was carried out as a measure of effectiveness. Results: Organoleptic and homogeneity tests showed that preparations had dark black colour, the distinctive smell of coffee, it was homogeneous, spread ability was in the range of 4 cm with the pH at a safe pH for the skin. Irritation results also did not show any oedema and erythema in in vivo testing. In clinical testing no irritation occurred by testing the body scrub samples. Body scrubs routinely used by volunteers for 2 months increased moisture on the skin as well as brightness (p &lt; 0.05). Conclusion: Body scrub creams containing VCO, coffee grounds and activated carbon are preparations that have the potential to be cosmetic cleansers.

This work examined biomass production from oil palm and its value chain in Nsit Ibom Local Government Area, Akwa Ibom State. This work identified the various biomass products derived from oil palm, the value chain of the various types of oil palm Biomass and the level of Utilization of the various oil palm biomass. Ten villages were selected using simple random sampling method. 380 questionnaires were collected out of 400 that were distributed which helped in generating data on the level of utilization of the various types of biomass derived from oil palm and the farming practices applied in the cultivation of oil palm. The first Hypothesis stated that the level of utilization of the various biomass products derived from oil palm in Nsit Ibom local government area is significant and was tested using Chi-Square. The second Hypothesis stated that the value chain of oil palm biomass is significantly related to the level of utilization in Nsit Ibom local government area and was tested using Multiple Correlation Analysis. From the test of hypothesis using 0.05 significant, there is a significant impact of oil palm biomass utilisation on rural livelihood in Nsit Ibom LGA. The Multiple Correlation Coefficient of 0.68 shows that there is a relationship between oil palm biomass and utilisation in Nsit Ibom LGA. 37.5% of respondents show that utilization of biomass from oil palm is extremely high. The major biomass generated are Empty Palm Bunch (EPB), Palm Kernel Meal (PKM) and Palm Pressed Fibre (PPF). The value added product are categorized into two: food and non-food products. Food product includes cooking Oil, Deep Frying Oils, Margarines and spreads Bakery fats, Cocoa butter, alternative fats, Confectionary fats, Ice cream fats, Infants nutrition fats and Other food applications while non-food product includes Cosmetics and personal care Soaps, Candles, Pharmaceuticals, Lubrications and agro-chemicals. Therefore, it was recommended that comprehensive training of farmers on palm oil processing technologies should be enhanced in order to enhance the utilization of its biomass. Doi: 10.28991/HEF-2020-01-01-04 Full Text: PDF

Aldehydes as secondary lipid oxidation products are highly specific to the oxidative degradation of particular polyunsaturated fatty acids present in foods. Gas chromatographic analysis of those volatile compounds has been widely used for monitoring of the deterioration of food products. Developed static headspace gas chromatography method using flame ionization detector (SHS GC FID) was applied to monitor the aldehydes present in processed foods such as bakery, meat and confectionary products. Five selected aldehydes were determined in samples without any sample preparation, except grinding for bakery and meat products. SHS&ndash;GC analysis allows the separation of propanal, pentanal, hexanal, heptanal and octanal, within 15min. Aldehydes were quantified in fresh and stored samples, and the obtained range of aldehydes in crackers was 1.62&plusmn;0.05 &ndash; 9.95&plusmn;0.05mg/kg, in sausages 6.62&plusmn;0.46 &ndash; 39.16&plusmn;0.39mg/kg; and in cocoa spread cream 0.48&plusmn;0.01 &ndash; 1.13&plusmn;0.02mg/kg. Referring to the obtained results, the following can be concluded, proposed method is suitable for different types of samples, content of aldehydes varies depending on the type of a sample, and differs in fresh and stored samples of the same type.

Aldehydes as secondary lipid oxidation products are highly specific to the oxidative degradation of particular polyunsaturated fatty acids present in foods. Gas chromatographic analysis of those volatile compounds has been widely used for monitoring of the deterioration of food products. Developed static headspace gas chromatography method using flame ionization detector (SHS GC FID) was applied to monitor the aldehydes present in processed foods such as bakery, meat and confectionary products. Five selected aldehydes were determined in samples without any sample preparation, except grinding for bakery and meat products. SHS–GC analysis allows the separation of propanal, pentanal, hexanal, heptanal and octanal, within 15min. Aldehydes were quantified in fresh and stored samples, and the obtained range of aldehydes in crackers was 1.62±0.05-9.95±0.05mg/kg, in sausages 6.62±0.46-39.16±0.39mg/kg; and in cocoa spread cream 0.48±0.01-1.13±0.02mg/kg. Referring to the obtained results, the following can be concluded, proposed method is suitable for different types of samples, content of aldehydes varies depending on the type of a sample, and differs in fresh and stored samples of the same type.

Skin diseases are numerous and a frequently occurring health problem affecting all ages from the neonates to the elderly and cause harm in number of ways. If the cracks in the heels are deep, they can be painful, hurting when a person stands up, and they may sometimes bleed. Some wild plants and their parts are frequently used to treat these diseases. Herbal crack cream contains the extracts of the plantconsists of five ingredients viz., extract of Daruharida (Berberisaristata DC.), Pashanbheda (Bergenialigulata (Wall.) Engl.), Jivanti (Leptadeniareticulata W. &amp; A.), kampilak (Mallotusphilippensis Muell.-Arg.), Manjistha (Rubiacordifolia Linn.) were used to prepare Herbal crack cream. The main objective of the research work was to prepare and evaluate Herbal crack cream and the results showed that Herbal crack cream passeall Parameters related to cream and TLC of formulated cream and extract showed that the tannins, flavonoids and alkaloids were found to be present in mentioned medicinal plants. These days, skin conditions are a major cause of illness for people of all ages. If someone has a crack in their foot's heel, it hurts and is quite uncomfortable. Environmental factors contribute to the growth of germs and fungi on human skin. This factor is taken into account when creating HERBALFOOTCREAM. That cream's function is to hydrate the heel, and its emulsion is w/o type (cold cream). Cold cream works by producing an oily coating on the skin that aids in reducing water loss from the skin to the environment. Water serves to hydrate and refresh the skin while beeswax and cocoa butter work as emollients, which aid to soften and smooth the skin. The key ingredient in these formulations is argan oil, which has vitamin E and is healthy for the skin since it hydrates. Neem extract also has antibacterial and antifungal properties. Lemongrass essential oil is used in fragrances. This cream is homogeneous, spread sreadily, and is naturally fatty. This is W/O emulsion and with anacidic pH (within the range of skin pH). There was no phase separation in this cream. • The main aim of our research was to develop on anti-cracked heels cream formulation consisting of hedychium spicatum, aleo bar, badensis azodirachta indica for the treatment of cracked heels. Skin diseases are numerous and frequently occurring health problem affecting all age from neonate to the elderly and cause harm in number of ways. • The skin is external exposure of the body. The ageing is most visible on the skin. Nowadays, premature ageing is a big complication in the world because of the changes in an environment. Feet is important part of body; they suffer from many frictions. The lack of oil gland in the feet skin which results into very dry skin. External penetration of dirt, fungus, bacteria cause cuts and wounds. Bacterial decomposition is also occurred in foot give bad odour. For these purpose herbal foot cream is prepared. • This herbal foot cream is prepared from Argan oil (good for dry skin), Neem extract (antibacterial &amp; antifungal effects), Aloe vera extract (for hydration) and lemongrass oil (fragrance). Other than synthetic compound, herbs have more effective, low cost, more availability, and less side effects. Here, ARGAN OIL have good property which give protection to the skin and lemongrass oil is having a good fragrance. Argan oil contains vitamin E which is known as anti-inflammatory agent in skin and several studies proves that vit E is good in seal up the cracks caused by dryness..

IntroductionIn the year 2000, a group of likeminded individuals got together and convened the first annual World Barista Championship in Monte Carlo. With twelve competitors from around the globe, each competitor was judged by seven judges: one head judge who oversaw the process, two technical judges who assessed technical skills, and four sensory judges who evaluated the taste and appearance of the espresso drinks. Competitors had fifteen minutes to serve four espresso coffees, four cappuccino coffees, and four “signature” drinks that they had devised using one shot of espresso and other ingredients of their choice, but no alcohol. The competitors were also assessed on their overall barista skills, their creativity, and their ability to perform under pressure and impress the judges with their knowledge of coffee. This competition has grown to the extent that eleven years later, in 2011, 54 countries held national barista championships with the winner from each country competing for the highly coveted position of World Barista Champion. That year, Alejandro Mendez from El Salvador became the first world champion from a coffee producing nation. Champion baristas are more likely to come from coffee consuming countries than they are from coffee producing countries as countries that produce coffee seldom have a culture of espresso coffee consumption. While Ireland is not a coffee-producing nation, the Irish are the highest per capita consumers of tea in the world (Mac Con Iomaire, “Ireland”). Despite this, in 2008, Stephen Morrissey from Ireland overcame 50 other national champions to become the 2008 World Barista Champion (see, http://vimeo.com/2254130). Another Irish national champion, Colin Harmon, came fourth in this competition in both 2009 and 2010. This paper discusses the history and development of coffee and coffee houses in Dublin from the 17th century, charting how coffee culture in Dublin appeared, evolved, and stagnated before re-emerging at the beginning of the 21st century, with a remarkable win in the World Barista Championships. The historical links between coffeehouses and media—ranging from print media to electronic and social media—are discussed. In this, the coffee house acts as an informal public gathering space, what urban sociologist Ray Oldenburg calls a “third place,” neither work nor home. These “third places” provide anchors for community life and facilitate and foster broader, more creative interaction (Oldenburg). This paper will also show how competition from other “third places” such as clubs, hotels, restaurants, and bars have affected the vibrancy of coffee houses. Early Coffee Houses The first coffee house was established in Constantinople in 1554 (Tannahill 252; Huetz de Lemps 387). The first English coffee houses opened in Oxford in 1650 and in London in 1652. Coffee houses multiplied thereafter but, in 1676, when some London coffee houses became hotbeds for political protest, the city prosecutor decided to close them. The ban was soon lifted and between 1680 and 1730 Londoners discovered the pleasure of drinking coffee (Huetz de Lemps 388), although these coffee houses sold a number of hot drinks including tea and chocolate as well as coffee.The first French coffee houses opened in Marseille in 1671 and in Paris the following year. Coffee houses proliferated during the 18th century: by 1720 there were 380 public cafés in Paris and by the end of the century there were 600 (Huetz de Lemps 387). Café Procope opened in Paris in 1674 and, in the 18th century, became a literary salon with regular patrons: Voltaire, Rousseau, Diderot and Condorcet (Huetz de Lemps 387; Pitte 472). In England, coffee houses developed into exclusive clubs such as Crockford’s and the Reform, whilst elsewhere in Europe they evolved into what we identify as cafés, similar to the tea shops that would open in England in the late 19th century (Tannahill 252-53). Tea quickly displaced coffee in popularity in British coffee houses (Taylor 142). Pettigrew suggests two reasons why Great Britain became a tea-drinking nation while most of the rest of Europe took to coffee (48). The first was the power of the East India Company, chartered by Elizabeth I in 1600, which controlled the world’s biggest tea monopoly and promoted the beverage enthusiastically. The second was the difficulty England had in securing coffee from the Levant while at war with France at the end of the seventeenth century and again during the War of the Spanish Succession (1702-13). Tea also became the dominant beverage in Ireland and over a period of time became the staple beverage of the whole country. In 1835, Samuel Bewley and his son Charles dared to break the monopoly of The East India Company by importing over 2,000 chests of tea directly from Canton, China, to Ireland. His family would later become synonymous with the importation of coffee and with opening cafés in Ireland (see, Farmar for full history of the Bewley's and their activities). Ireland remains the highest per-capita consumer of tea in the world. Coffee houses have long been linked with social and political change (Kennedy, Politicks; Pincus). The notion that these new non-alcoholic drinks were responsible for the Enlightenment because people could now gather socially without getting drunk is rejected by Wheaton as frivolous, since there had always been alternatives to strong drink, and European civilisation had achieved much in the previous centuries (91). She comments additionally that cafés, as gathering places for dissenters, took over the role that taverns had long played. Pennell and Vickery support this argument adding that by offering a choice of drinks, and often sweets, at a fixed price and in a more civilized setting than most taverns provided, coffee houses and cafés were part of the rise of the modern restaurant. It is believed that, by 1700, the commercial provision of food and drink constituted the second largest occupational sector in London. Travellers’ accounts are full of descriptions of London taverns, pie shops, coffee, bun and chop houses, breakfast huts, and food hawkers (Pennell; Vickery). Dublin Coffee Houses and Later incarnations The earliest reference to coffee houses in Dublin is to the Cock Coffee House in Cook Street during the reign of Charles II (1660-85). Public dining or drinking establishments listed in the 1738 Dublin Directory include taverns, eating houses, chop houses, coffee houses, and one chocolate house in Fownes Court run by Peter Bardin (Hardiman and Kennedy 157). During the second half of the 17th century, Dublin’s merchant classes transferred allegiance from taverns to the newly fashionable coffee houses as places to conduct business. By 1698, the fashion had spread to country towns with coffee houses found in Cork, Limerick, Kilkenny, Clonmel, Wexford, and Galway, and slightly later in Belfast and Waterford in the 18th century. Maxwell lists some of Dublin’s leading coffee houses and taverns, noting their clientele: There were Lucas’s Coffee House, on Cork Hill (the scene of many duels), frequented by fashionable young men; the Phoenix, in Werburgh Street, where political dinners were held; Dick’s Coffee House, in Skinner’s Row, much patronized by literary men, for it was over a bookseller’s; the Eagle, in Eustace Street, where meetings of the Volunteers were held; the Old Sot’s Hole, near Essex Bridge, famous for its beefsteaks and ale; the Eagle Tavern, on Cork Hill, which was demolished at the same time as Lucas’s to make room for the Royal Exchange; and many others. (76) Many of the early taverns were situated around the Winetavern Street, Cook Street, and Fishamble Street area. (see Fig. 1) Taverns, and later coffee houses, became meeting places for gentlemen and centres for debate and the exchange of ideas. In 1706, Francis Dickson published the Flying Post newspaper at the Four Courts coffee house in Winetavern Street. The Bear Tavern (1725) and the Black Lyon (1735), where a Masonic Lodge assembled every Wednesday, were also located on this street (Gilbert v.1 160). Dick’s Coffee house was established in the late 17th century by bookseller and newspaper proprietor Richard Pue, and remained open until 1780 when the building was demolished. In 1740, Dick’s customers were described thus: Ye citizens, gentlemen, lawyers and squires,who summer and winter surround our great fires,ye quidnuncs! who frequently come into Pue’s,To live upon politicks, coffee, and news. (Gilbert v.1 174) There has long been an association between coffeehouses and publishing books, pamphlets and particularly newspapers. Other Dublin publishers and newspapermen who owned coffee houses included Richard Norris and Thomas Bacon. Until the 1850s, newspapers were burdened with a number of taxes: on the newsprint, a stamp duty, and on each advertisement. By 1865, these taxes had virtually disappeared, resulting in the appearance of 30 new newspapers in Ireland, 24 of them in Dublin. Most people read from copies which were available free of charge in taverns, clubs, and coffee houses (MacGiolla Phadraig). Coffee houses also kept copies of international newspapers. On 4 May 1706, Francis Dickson notes in the Dublin Intelligence that he held the Paris and London Gazettes, Leyden Gazette and Slip, the Paris and Hague Lettres à la Main, Daily Courant, Post-man, Flying Post, Post-script and Manuscripts in his coffeehouse in Winetavern Street (Kennedy, “Dublin”). Henry Berry’s analysis of shop signs in Dublin identifies 24 different coffee houses in Dublin, with the main clusters in Essex Street near the Custom’s House (Cocoa Tree, Bacon’s, Dempster’s, Dublin, Merchant’s, Norris’s, and Walsh’s) Cork Hill (Lucas’s, St Lawrence’s, and Solyman’s) Skinners’ Row (Bow’s’, Darby’s, and Dick’s) Christ Church Yard (Four Courts, and London) College Green (Jack’s, and Parliament) and Crampton Court (Exchange, and Little Dublin). (see Figure 1, below, for these clusters and the locations of other Dublin coffee houses.) The earliest to be referenced is the Cock Coffee House in Cook Street during the reign of Charles II (1660-85), with Solyman’s (1691), Bow’s (1692), and Patt’s on High Street (1699), all mentioned in print before the 18th century. The name of one, the Cocoa Tree, suggests that chocolate was also served in this coffee house. More evidence of the variety of beverages sold in coffee houses comes from Gilbert who notes that in 1730, one Dublin poet wrote of George Carterwright’s wife at The Custom House Coffee House on Essex Street: Her coffee’s fresh and fresh her tea,Sweet her cream, ptizan, and whea,her drams, of ev’ry sort, we findboth good and pleasant, in their kind. (v. 2 161) Figure 1: Map of Dublin indicating Coffee House clusters 1 = Sackville St.; 2 = Winetavern St.; 3 = Essex St.; 4 = Cork Hill; 5 = Skinner's Row; 6 = College Green.; 7 = Christ Church Yard; 8 = Crampton Court.; 9 = Cook St.; 10 = High St.; 11 = Eustace St.; 12 = Werburgh St.; 13 = Fishamble St.; 14 = Westmorland St.; 15 = South Great George's St.; 16 = Grafton St.; 17 = Kildare St.; 18 = Dame St.; 19 = Anglesea Row; 20 = Foster Place; 21 = Poolbeg St.; 22 = Fleet St.; 23 = Burgh Quay.A = Cafe de Paris, Lincoln Place; B = Red Bank Restaurant, D'Olier St.; C = Morrison's Hotel, Nassau St.; D = Shelbourne Hotel, St. Stephen's Green; E = Jury's Hotel, Dame St. Some coffee houses transformed into the gentlemen’s clubs that appeared in London, Paris and Dublin in the 17th century. These clubs originally met in coffee houses, then taverns, until later proprietary clubs became fashionable. Dublin anticipated London in club fashions with members of the Kildare Street Club (1782) and the Sackville Street Club (1794) owning the premises of their clubhouse, thus dispensing with the proprietor. The first London club to be owned by the members seems to be Arthur’s, founded in 1811 (McDowell 4) and this practice became widespread throughout the 19th century in both London and Dublin. The origin of one of Dublin’s most famous clubs, Daly’s Club, was a chocolate house opened by Patrick Daly in c.1762–65 in premises at 2–3 Dame Street (Brooke). It prospered sufficiently to commission its own granite-faced building on College Green between Anglesea Street and Foster Place which opened in 1789 (Liddy 51). Daly’s Club, “where half the land of Ireland has changed hands”, was renowned for the gambling that took place there (Montgomery 39). Daly’s sumptuous palace catered very well (and discreetly) for honourable Members of Parliament and rich “bucks” alike (Craig 222). The changing political and social landscape following the Act of Union led to Daly’s slow demise and its eventual closure in 1823 (Liddy 51). Coincidentally, the first Starbucks in Ireland opened in 2005 in the same location. Once gentlemen’s clubs had designated buildings where members could eat, drink, socialise, and stay overnight, taverns and coffee houses faced competition from the best Dublin hotels which also had coffee rooms “in which gentlemen could read papers, write letters, take coffee and wine in the evening—an exiguous substitute for a club” (McDowell 17). There were at least 15 establishments in Dublin city claiming to be hotels by 1789 (Corr 1) and their numbers grew in the 19th century, an expansion which was particularly influenced by the growth of railways. By 1790, Dublin’s public houses (“pubs”) outnumbered its coffee houses with Dublin boasting 1,300 (Rooney 132). Names like the Goose and Gridiron, Harp and Crown, Horseshoe and Magpie, and Hen and Chickens—fashionable during the 17th and 18th centuries in Ireland—hung on decorative signs for those who could not read. Throughout the 20th century, the public house provided the dominant “third place” in Irish society, and the drink of choice for itd predominantly male customers was a frothy pint of Guinness. Newspapers were available in public houses and many newspapermen had their own favourite hostelries such as Mulligan’s of Poolbeg Street; The Pearl, and The Palace on Fleet Street; and The White Horse Inn on Burgh Quay. Any coffee served in these establishments prior to the arrival of the new coffee culture in the 21st century was, however, of the powdered instant variety. Hotels / Restaurants with Coffee Rooms From the mid-19th century, the public dining landscape of Dublin changed in line with London and other large cities in the United Kingdom. Restaurants did appear gradually in the United Kingdom and research suggests that one possible reason for this growth from the 1860s onwards was the Refreshment Houses and Wine Licences Act (1860). The object of this act was to “reunite the business of eating and drinking”, thereby encouraging public sobriety (Mac Con Iomaire, “Emergence” v.2 95). Advertisements for Dublin restaurants appeared in The Irish Times from the 1860s. Thom’s Directory includes listings for Dining Rooms from the 1870s and Refreshment Rooms are listed from the 1880s. This pattern continued until 1909, when Thom’s Directory first includes a listing for “Restaurants and Tea Rooms”. Some of the establishments that advertised separate coffee rooms include Dublin’s first French restaurant, the Café de Paris, The Red Bank Restaurant, Morrison’s Hotel, Shelbourne Hotel, and Jury’s Hotel (see Fig. 1). The pattern of separate ladies’ coffee rooms emerged in Dublin and London during the latter half of the 19th century and mixed sex dining only became popular around the last decade of the 19th century, partly infuenced by Cesar Ritz and Auguste Escoffier (Mac Con Iomaire, “Public Dining”). Irish Cafés: From Bewley’s to Starbucks A number of cafés appeared at the beginning of the 20th century, most notably Robert Roberts and Bewley’s, both of which were owned by Quaker families. Ernest Bewley took over the running of the Bewley’s importation business in the 1890s and opened a number of Oriental Cafés; South Great Georges Street (1894), Westmoreland Street (1896), and what became the landmark Bewley’s Oriental Café in Grafton Street (1927). Drawing influence from the grand cafés of Paris and Vienna, oriental tearooms, and Egyptian architecture (inspired by the discovery in 1922 of Tutankhamen’s Tomb), the Grafton Street business brought a touch of the exotic into the newly formed Irish Free State. Bewley’s cafés became the haunt of many of Ireland’s leading literary figures, including Samuel Becket, Sean O’Casey, and James Joyce who mentioned the café in his book, Dubliners. A full history of Bewley’s is available (Farmar). It is important to note, however, that pots of tea were sold in equal measure to mugs of coffee in Bewley’s. The cafés changed over time from waitress- to self-service and a failure to adapt to changing fashions led to the business being sold, with only the flagship café in Grafton Street remaining open in a revised capacity. It was not until the beginning of the 21st century that a new wave of coffee house culture swept Ireland. This was based around speciality coffee beverages such as espressos, cappuccinos, lattés, macchiatos, and frappuccinnos. This new phenomenon coincided with the unprecedented growth in the Irish economy, during which Ireland became known as the “Celtic Tiger” (Murphy 3). One aspect of this period was a building boom and a subsequent growth in apartment living in the Dublin city centre. The American sitcom Friends and its fictional coffee house, “Central Perk,” may also have helped popularise the use of coffee houses as “third spaces” (Oldenberg) among young apartment dwellers in Dublin. This was also the era of the “dotcom boom” when many young entrepreneurs, software designers, webmasters, and stock market investors were using coffee houses as meeting places for business and also as ad hoc office spaces. This trend is very similar to the situation in the 17th and early 18th centuries where coffeehouses became known as sites for business dealings. Various theories explaining the growth of the new café culture have circulated, with reasons ranging from a growth in Eastern European migrants, anti-smoking legislation, returning sophisticated Irish emigrants, and increased affluence (Fenton). Dublin pubs, facing competition from the new coffee culture, began installing espresso coffee machines made by companies such as Gaggia to attract customers more interested in a good latté than a lager and it is within this context that Irish baristas gained such success in the World Barista competition. In 2001 the Georges Street branch of Bewley’s was taken over by a chain called Café, Bar, Deli specialising in serving good food at reasonable prices. Many ex-Bewley’s staff members subsequently opened their own businesses, roasting coffee and running cafés. Irish-owned coffee chains such as Java Republic, Insomnia, and O’Brien’s Sandwich Bars continued to thrive despite the competition from coffee chains Starbucks and Costa Café. Indeed, so successful was the handmade Irish sandwich and coffee business that, before the economic downturn affected its business, Irish franchise O’Brien’s operated in over 18 countries. The Café, Bar, Deli group had also begun to franchise its operations in 2008 when it too became a victim of the global economic downturn. With the growth of the Internet, many newspapers have experienced falling sales of their printed format and rising uptake of their electronic versions. Most Dublin coffee houses today provide wireless Internet connections so their customers can read not only the local newspapers online, but also others from all over the globe, similar to Francis Dickenson’s coffee house in Winetavern Street in the early 18th century. Dublin has become Europe’s Silicon Valley, housing the European headquarters for companies such as Google, Yahoo, Ebay, Paypal, and Facebook. There are currently plans to provide free wireless connectivity throughout Dublin’s city centre in order to promote e-commerce, however, some coffee houses shut off the wireless Internet in their establishments at certain times of the week in order to promote more social interaction to ensure that these “third places” remain “great good places” at the heart of the community (Oldenburg). Conclusion Ireland is not a country that is normally associated with a coffee culture but coffee houses have been part of the fabric of that country since they emerged in Dublin in the 17th century. These Dublin coffee houses prospered in the 18th century, and survived strong competition from clubs and hotels in the 19th century, and from restaurant and public houses into the 20th century. In 2008, when Stephen Morrissey won the coveted title of World Barista Champion, Ireland’s place as a coffee consuming country was re-established. 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