Gastronomy in Irish Literature and Culture
Edited By Máirtin Mac Con Iomaire and Eamon Maher
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 editors would like to acknowledge the funding provided by the School of Culinary Arts and Food Technology (Dublin Institute of Technology) and the National Centre for Franco-Irish Studies (Institute of Technology Tallaght) towards this publication. Given that our two institutions are coming closer in a bid to gain Technological University status, this collaboration is as timely as it is welcome.
We also wish to thank all the contributors for supplying such an original and varied array of essays and for their professionalism and courteousness throughout the editing process.
The editorial team of Dorothy Cashman, Yvonne Desmond, Tara McConnell, Brian Murphy and Elaine Mahon invested great care and energy in reading through the manuscript, for which we are most grateful.
Since the genesis of this book arose from the inaugural Dublin Gastronomy Symposium in 2012, we would like to thank all who attended, both as presenters and as symposiasts. A special thanks to Darra Goldstein who gave the keynote address and also for contributing the Foreword to this volume. Thanks also to all in DIT Cathal Brugha Street who ensured that the Symposium ran seamlessly, particularly Frank Cullen, John Clancy, Pauline Danaher, Tony Campbell, Dermot Seberry, Tony Conlon, Sean Hogan and Mike O’Connor.
Finally, we are deeply indebted to all the staff at Peter Lang, especially the commissioning editor Christabel Scaife and the ever-efficient Mary Critchley. ← ix | x →
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