‘Tickling the Palate’ : Gastronomy in Irish Literature and Culture
New
Book Details
Format
Paperback / Softback
Book Series
Reimagining Ireland
ISBN-10
3034317697
ISBN-13
9783034317696
Edition
New
Publisher
Peter Lang AG, Internationaler Verlag der Wissenschaften
Imprint
Peter Lang AG, Internationaler Verlag der Wissensc
Country of Manufacture
CH
Country of Publication
GB
Publication Date
Apr 11th, 2014
Print length
235 Pages
Weight
372 grams
Dimensions
22.70 x 15.10 x 1.40 cms
Ksh 8,050.00
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These essays offer fascinating insights into the role played by gastronomy in Irish literature and culture. They explore the importance of food in Irish writing; culinary practices among the 1950s Dublin working class; new trends among Ireland’s ‘foodie’ generation; and the economic and tourism possibilities created by gastronomic nationalism.
This volume of essays, which originated in the inaugural Dublin Gastronomy Symposium held in the Dublin Institute of Technology in June 2012, offers fascinating insights into the significant role played by gastronomy in Irish literature and culture.
The book opens with an exploration of food in literature, covering figures as varied as Maria Edgeworth, James Joyce, Charles Dickens, Enid Blyton, John McGahern and Sebastian Barry. Other chapters examine culinary practices among the Dublin working classes in the 1950s, offering a stark contrast to the haute cuisine served in the iconic Jammet’s Restaurant; new trends among Ireland’s ‘foodie’ generation; and the economic and tourism possibilities created by the development of a gastronomic nationalism. The volume concludes by looking at the sacramental aspects of the production and consumption of Guinness and examining the place where it is most often consumed: the Irish pub.
The book opens with an exploration of food in literature, covering figures as varied as Maria Edgeworth, James Joyce, Charles Dickens, Enid Blyton, John McGahern and Sebastian Barry. Other chapters examine culinary practices among the Dublin working classes in the 1950s, offering a stark contrast to the haute cuisine served in the iconic Jammet’s Restaurant; new trends among Ireland’s ‘foodie’ generation; and the economic and tourism possibilities created by the development of a gastronomic nationalism. The volume concludes by looking at the sacramental aspects of the production and consumption of Guinness and examining the place where it is most often consumed: the Irish pub.
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