000			01814cam a2200289zu 4500
001			88845473
003			FRCYB88845473
005			20250107113747.0
006			m o d
007			cr un
008			250107s2014 fr | o|||||0|0|||eng d
020			_a9783035305982
035			_aFRCYB88845473
040			_aFR-PaCSA _ben _c _erda
100	1		_aMac Con Iomaire, Máirtin
245	0	1	_a'Tickling the Palate' _bGastronomy in Irish Literature and Culture _c['Mac Con Iomaire, Máirtin', 'Maher, Eamon']
264		1	_bPeter Lang _c2014
300			_a p.
336			_btxt _2rdacontent
337			_bc _2rdamdedia
338			_bc _2rdacarrier
650		0	_a
700	0		_aMac Con Iomaire, Máirtin
700	0		_aMaher, Eamon
856	4	0	_2Cyberlibris _uhttps://international.scholarvox.com/netsen/book/88845473 _qtext/html _a
520			_aThis 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.
999			_c19822 _d19822