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.
advertisement 37, 41, 124–125, 194, 208–209, 215, 221
Agamben, Giorgio 215–216, 218–219
alcohol 4, 178, 192, 213, 217, 220
ale xvi, 8, 22, 123, 177–181, 183–184, 187, 210
Irish Traditional Cooking 91
Alston, Ann 49, 53
Anglo-Irish xii, xiii, xvi, 4, 15, 17, 121, 124
An Tóstal 130
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