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Cocktail Menus Ireland (1970s-2020) Version 1 highlights a small selection of cocktail menus from cocktail bars, public bars, hotel bars and Cocktail Clubs covering the period of 1970 up to 2020. These menus and their recipes help to identify the creativity, innovation and attention to detail in which the establishments highlighted here and their staff (cocktail bartenders, mixologists and management teams) poured into these menus. The menus also highlight the changing drinks fashions, how cocktail prices began to change, the variety of ingredients, the rise of the crafted approach towards ingredients sourcing and preparation. The impact of visual graphic illustrations, signature recipes, on-line menus and some of the peripheral services required to deliver cocktails and the cocktail experience can also be observed within these menus. Unfortunately a small amount of the establishments highlighted are no longer trading but their cocktail menus nonetheless help to chart an important element of the cocktail evolution in Ireland over the last 50 years.

The School of Culinary Arts and Food Technology, TU Dublin, Autumn Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Winter period of 2019. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

The School of Culinary Arts and Food Technology, TU Dublin, Autumn Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Autumn period of 2019. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

The Far Flung Trio gives 17 performances, including 12 performance of the programme below and 5 performances of their own arrangement of Sergei Prokofiev's 'Peter and the Wolf'. The other performances consist of the trio's own arrangements of the following works: G Rossini: Overture to the Barber of Seville J. Bandolim/Pixinguinha/Z. Abreu: 3 Choros R. Guilfoyle: Binary Number A. Dvorak: 2 Slavonic Dances op.46 nos. 2 & 3 A. Corelli: Trio Sonata in E minor op.2 no.4 G. Gershwin: 3 Songs L. Fancelli: Pupazzetti M. Robinson: N7 P. Sarasate: Carmen Fantasy

As research on hate speech becomes more and more relevant every day, most of it is still focused on hate speech detection. By attempting to replicate a hate speech detection experiment performed on an existing Twitter corpus annotated for hate speech, we highlight some issues that arise from doing research in the field of hate speech, which is essentially still in its infancy. We take a critical look at the training corpus in order to understand its biases, while also using it to venture beyond hate speech detection and investigate whether it can be used to shed light on other facets of research, such as popularity of hate tweets.

This paper describes a simple but competitive unsupervised system for hypernym discovery. The system uses skip-gram word embeddings with negative sampling, trained on specialised corpora. Candidate hypernyms for an input word are predicted based on cosine similar- ity scores. Two sets of word embedding mod- els were trained separately on two specialised corpora: a medical corpus and a music indus- try corpus. Our system scored highest in the medical domain among the competing unsu- pervised systems but performed poorly on the music industry domain. Our approach does not depend on any external data other than raw specialised corpora.