'Tickling the Palate'

Eamon Maher

ISBN 10: 3034317697 / ISBN 13: 9783034317696

Edité par Peter Lang, Peter Lang Apr 2014, 2014

A propos de cet article

Neuware -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.Books on Demand GmbH, Überseering 33, 22297 Hamburg 260 pp. Englisch.

N° de réf. du vendeur 9783034317696

Détails bibliographiques

• Titre: 'Tickling the Palate'
• Éditeur: Peter Lang, Peter Lang Apr 2014
• Date de parution: 2014
• Langue: anglais
• ISBN à 10 chiffres: 3034317697
• ISBN à 13 chiffres: 9783034317696
• Reliure: Taschenbuch
• État de l'article: Neu
• Dimensions: 225 L x 150 H x 15 P (en millimètres) 225 millimètres de largeur par 150 millimètres de hauteur par 15 millimètres de profondeur
• Poids: 370 grammes

A propos de ce titre

Synopsis

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.

À propos de l?auteur

Máirtín Mac Con Iomaire is a lecturer in culinary arts at the Dublin Institute of Technology. He is an award-winning chef, culinary historian, food writer, broadcaster and ballad singer. He has presented two series of the cookery programme Aingeal sa Christin for RTE and has featured on numerous other radio and television programmes. He is chair and co-founder of the Dublin Gastronomy Symposium. Eamon Maher is Director of the National Centre for Franco-Irish Studies at the Institute of Technology, Tallaght (Dublin), where he also lectures in humanities. His most recent book, co-edited with Eugene O'Brien, is From Prosperity to Austerity : A Socio-Cultural Critique of the Celtic Tiger and its Aftermath (2014).